This High-Protein Chilli Con Carne Stuffed Paratha brings together bold, slow-cooked meat and bean filling with soft whole-wheat dough. Using Aashirvaad Shudh Chakki Atta ensures a supple, moisture-retaining base that holds the hearty stuffing well, resulting in a filling, flavour-rich paratha perfect for substantial meals.
Ingredients
UNITSIngredients
For the Dough:
2½ cupsAashirvaad Shudh Chakki Atta
½ tspSalt
1 tspOil
as neededWater, for kneading
For the Chilli Con Carne Filling:
250 gMinced beef or lamb
½ cupBoiled kidney beans (rajma)
1 mediumOnion (finely chopped)
1 tspGarlic (minced)
½ cupTomato puree
½ tspRed chilli powder
½ tspCumin powder
½ tspPaprika
½ tspDried oregano
¼ tspBlack pepper
to tasteSalt
1 tbspOil
For Cooking:
as neededGhee or oil
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Directions
Description - Step 1
Prepare the Dough
Add Aashirvaad Shudh Chakki Atta to a large mixing bowl along with salt. Gradually add water and knead into a soft, smooth dough. The atta, prepared from selected whole-wheat grains and ground using modern chakki technology, absorbs moisture evenly and helps create a dough that is elastic yet stable. Add oil if required. Cover and rest for 20–30 minutes to allow the gluten to relax.
Description - Step 2
Cook the Chilli Con Carne Filling
Heat oil in a pan and sauté onions until soft and lightly golden. Add garlic and cook briefly until aromatic. Stir in the minced meat and cook on medium heat, breaking it up well. Once browned, add tomato puree, kidney beans, spices and salt. Cook until the mixture thickens and becomes dry yet cohesive. Let it cool completely before using.
Description - Step 3
Portion the Dough
Divide the rested dough into equal portions. Roll each portion into smooth balls. Thanks to Aashirvaad Shudh Chakki Atta’s four-stage production process, the dough remains supple and easy to handle, making portioning and rolling effortless.
Description - Step 4
Stuff the Parathas
Flatten each dough ball slightly and place a generous spoonful of cooled chilli con carne in the centre. Bring the edges together and seal tightly. Flatten gently. Ensure the seal is firm so the filling stays enclosed while rolling.
Description - Step 5
Roll Out the Paratha
Dust lightly with dry atta and roll into a medium-thick paratha. Apply gentle pressure from the centre outward. The dough stretches evenly without tearing, helping contain the dense, protein-rich filling securely.
Description - Step 6
Cook on the Tawa
Heat a tawa on medium flame. Place the rolled paratha on it and cook until bubbles appear. Flip, apply ghee and cook until golden brown spots form. Press gently to ensure even cooking. Repeat on both sides until crisp outside and soft inside.
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