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6 Min
09/12/2025
Busy mornings and stuffed parathas might sound like nightmare fuel, especially when time is short. Between kneading the dough, preparing the fillings, and all the stuffing and rolling, making parathas can feel dreadful. However, there are efficient hacks for filling parathas which can save time without compromising on flavour or leading to torn parathas with filling falling out.
What if there were smarter, faster ways to stuff your parathas that save time, reduce mess, and still deliver delicious results? Innovative home cooks have developed several quick-stuffing hacks that streamline the entire process. From the sandwich method that eliminates pleating altogether to mixing ingredients directly into the dough, these techniques can cut your paratha-making time significantly while keeping your workspace cleaner. Whether you're packing lunch boxes for kids, preparing breakfast for a large family, or meal-prepping for the week, these efficient stuffing methods will transform your paratha routine from stressful to seamless.
It is important to have the perfect atta that offers a pleasant, natural aroma and premium quality texture to get great parathas. Aashirvaad Select 100% MP Sharbati Atta is a good choice here, are it’s made from 100% MP Sharbati wheat sourced exclusively from Madhya Pradesh. The grains are carefully selected for their uniform size and natural golden colour, which produces soft rotis that remain tender for longer periods. The flour also has enhanced water absorption that leads to smoother dough preparation. That being said, the usual process of making the dough, along with adequate resting, is vital.
This is where a portion of filling is stuffed into a single ball of dough, then carefully rolled out. For this method, first roll out your dough ball into a small disc approximately 4-5 inches in diameter. Add 1-2 tablespoons of your prepared filling to the centre of this disc. Using your fingers, drag the edges towards the centre, like closing a momo with its filling. Pinch the gathered edges firmly at the top and twist slightly to seal. Remove any excess dough from the top.
Gently flatten the sealed ball with your palm, dip it lightly in flour, and roll it out carefully into a larger circle. This method takes approximately 2 minutes per paratha once you get comfortable with the process. The initial learning curve can add 30-60 seconds while you master the technique of creating even pleats.
This is the most common method of stuffing parathas, and not very different from the ball method. Instead of the ball of dough being stretched out on the chakla, it is flattened by hand and shaped into a cup. The stuffing is added, and then the edges close over it. Roll the stuffed paratha carefully, taking care not to overdo it so the stuffing stays intact.
This technique delivers the most even filling distribution of all three methods since you're spreading it intentionally across the entire surface before sealing. Every bite contains filling, eliminating the frustration of empty patches. However, achieving ultra-thin parathas is more challenging with this method since you're working with two layers of dough plus filling.
The stuffing remains the same as the parathas, but the layering technique is used for laccha paratha. For this, roll your dough portion into a 6-7-inch circle. Spread your filling evenly across the entire surface. Using a knife or pizza cutter, make a single straight cut from the centre point to the outer edge, like cutting one radius of a circle. Starting from one side of the cut, roll the dough into a cone shape, working your way around the circle.
The filling naturally spirals as you roll. Press the tip of the cone into the centre and flatten into a disc. Dust with flour and roll out again into your final paratha. This method falls in the middle ground, taking approximately 2 minutes per paratha after you understand the folding technique. The rolling-within-rolling approach adds an extra step compared to the cup method, but the actual execution is quite swift once you've practised the spiral motion a few times.
Ultimately, the best method depends on your priorities and the time you have at hand. Keep the dough soft and pliable by covering it while working, ensure the filling is at room temperature for easy spreading, and remember that practice makes perfect. Skilled paratha makers switch between methods depending on the filling type and available time – there's no single ‘correct’ way, only the way that works best.