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5 min
16/01/2026
This article aims to show you seven distinct types of stuffed parathas. Using the correct Aashirvaad Atta (such as high fibre, Sharbati, and ground using chakki methods) when making these stuffed parathas will help keep the filling from being heavy while still maintaining a soft, full flavour in the parathas.
In all honesty, most people enjoy making and eating stuffed parathas, but as your breakfast choices get more repetitive from your tenth aloo paratha of the month to your fifth paneer filling, you start to get bored. What is wonderful about stuffed parathas is that there are no specific rules or guidelines to limit yourself as far as what can go inside them. If it can be mashed, grated, crumbled or made sweet, it can be enclosed in dough and placed on your hot tawa/flat grill. This article aims to give you fresh, fun and new ideas for filling your stuffed parathas so that it doesn't feel like you're doing homework for your culinary experience. Plus the added benefit of comfort.
The first recipe in this article features a sweet corn-stuffed paratha. While a sweet corn-stuffed paratha is quite common, it has certain elements that make it different. The sweet corn filling is juicy, the spinach is fresh, and the cheese binds everything together. Aashirvaad Select 100% MP Sharbati Atta is a great choice for making this stuffed paratha, as it gives it a soft texture that stays tender after cooling. This filling works well for kids, busy mornings, or when you are looking for comfort without heaviness in your meal.
The second recipe in this article is a deeply savoury stuffed paratha that will appeal to those who enjoy deep savoury flavours. When mushrooms are slow-cooked, they develop a meaty richness, and using garlic butter gives the mushroom-stuffed paratha a rich, velvety taste. Using Aashirvaad Shudh Chakki Atta (100% Atta) provides a wholesome base for the richness of the filling and creates a texture without the dryness of most paratha bases. The bold flavour of this stuffed paratha will surprise you.
You may think of paneer filling as having just one taste, but it's not. Adding capsicum to the paneer changes the texture, adding a little crunch and a slight bitterness to the soft texture. The combination of these textures creates a unique, flavourful stuffed paratha that works great as a brunch item or in lunch boxes. Using Aashirvaad High Fibre Atta with Multigrains to make them adds health benefits to your meals by aiding in digestion, so you can make them regularly.
You might think that beetroot has no place in a stuffed paratha, but if you try it, you'll think otherwise. The earthy flavour of the beetroot and the saltiness of the feta cheese combine to create a filling that's not only visually appealing but also delicious. The best way to roll out the parathas is to use Aashirvaad Select 100% MP Sharbati Atta, which absorbs water easily and results in a very smooth dough that is easier to handle and takes softer fillings.
Thick leftover dal mashed with onions and spices; transform it into this wonderful paratha filling. A comforting, useful way to use leftover dal while giving it a whole new purpose. Aashirvaad Shudh Chakki Atta is made from whole wheat, sourced directly from farmers and produced in a way that is true to the farmer's intentions, giving you a rustic style finish for this dish.
Sweet stuffed parathas are underrated and make a worthy dessert without overwhelming your taste buds. The combination of sweet, juicy apple with warm, aromatic cinnamon and rich, creamy khoya creates a perfect balance. The use of Aashirvaad’s High Fibre Atta with Multigrains ensures that the sweetness is balanced with fibre, making it the perfect start to your day or a delicious evening snack.
Inspired by the coastal regions of India, this stuffed paratha is packed with rich, comforting flavour. The unique blend of coconut and jaggery takes on a creamy texture when melted into the soft dough, creating a delicious combination of sustenance and dessert. The use of Aashirvaad Select 100% MP Sharbati Atta adds a dimension to the flavour of the stuffing without overpowering it.
The quality of the filling is just as important as the taste of the dough. The right dough can provide a wide range of options, from higher fibre content to longer-lasting softness to the traditional whole wheat taste. It is possible to have a completely different experience with the same stuffing depending on the type of dough you choose (Aashirvaad’s High Fibre Atta, Shudh Chakki Atta, or the 100% MP Sharbati Atta). With a softer dough, it will properly seal and make rolling easier, and parathas that taste great long after they come off the tawa.
