Bharay Huay Paratha (Stuffed Paratha)

Stuffed parathas are a traditional desi favourite in our home. Classic home cooking that is rich in flavour, spices and fills the food loving soul with all sorts of joy. We prefer the classic vegetarian stuffed parathas; either channa daal bhurta (split chickpeas mash) or aaloo ka bhurta (Pakistani mashed potatoes), as opposed to a mince based version which is also a popular choice.

This recipe is a lengthy one but the deep satisfaction that the first bite will leave you with makes the experience worth it. It takes across two stages; the making of the bhurtas and then the making of the stuffed parathas.

The parathas can be eaten with leftover bhurta on the side, achaar, or chutneys of choice. Anything from garlic chutney, to coriander chutney, to mango chutney, to simple plain yoghurt raita is a go. Truly you can’t go wrong with the combinations that accompany.

For children just the parathas themselves are a full meal. Something that you can add to their school lunchboxes or offer as a finger food option (would have to omit the spice though).

So check out the recipe below and enjoy!

Ingredients

Channa Daal Bhurta

• 2 cups channa daal (washed, boiled and cooked down into a paste)
• 3 tbsp oil
• 2 tsp ginger paste
• 1/2 cup spring onion diced
• 1/2 cup tomatoes diced
• 3 tbsp fresh coriander diced
• 3-4 green chillies diced
• 1 tsp crushed red chilli
• 2 tsp cumin pwd
• 2 tsp coriander pwd
• 1.5 tsp salt (or to taste)

Aaloo ka Bhurta

• 1 kg potato boiled, peeled and mashed
• 2 tsp garlic patse
• 3 tbsp oil
• 1/2 cup spring onion diced
• 1/2 cup red onion diced
• 1/2cup tomatoes diced
• 3 tbsp fresh coriander diced
• 3-4 green chillies diced
• 1 tsp crushed red chilli
• 2 tsp cumin pwd
• 2 tsp coriander pwd
• 1.5 tsp salt (or to taste)

Parathas

• Dough for parathas

Method

The method for both the channa daal bhurta and the aaloo bhurta are identical based on their respective ingredients. The steps for the aaloo ka bhurta are written below with adjustments mentioned in brackets for the channa daal bhurta.

1. Heat oil in a wide pan. Add garlic paste (ginger for channa daal), and green chillies and stir fry for on medium heat for 30 seconds.
2. Add red onions and spring onions (just spring onions for channa daal) and stir fry for a few minutes until softened.
3. Add the rest of the veggies and spices and cook down until the oil releases and the water evapoates.
4. Add the potato mash (channa mash) and mix the masala through.
5. Cook it down until the water evaporates and set aside for your parathas. If serving as bhurta later, you can add boiled water to soften.

Parathas

1. Roll out dough for parathas as per your need.
2. Place a few tbsp of your choice of bhurta on one paratha, cover with another paratha and cook as usual.
3. Add oil or ghee as preferred.
4. Serve immediately and enjoy warm.

There it is, a break down of how to make aaloo bharay and channa daal bharay parathas. This is a dish that makes my heart happy because it is a beautiful mesh of my family life and my life with my in laws. It collectively brings together flavours that make us all happy. I hope that it does the same for you.