Pesto Paratha

Intermediate

Main Course

Fusion Pesto and Sun-Dried Tomato Paratha Cooked Until Golden on the Tawa

0 Like

Save

0 Like

Save

Italian-Inspired
Pesto
and Sun-Dried Tomato Paratha

Name: Italian-Inspired ~Pesto~ and Sun-Dried Tomato Paratha
Total time: 35 min
Yield: 1
Ingredients: For the Dough:; 2 cups Aashirvaad Shudh Chakki Atta; as needed Water for kneading; ½ tsp Salt; 1 tsp Oil; For the Filling:; ½ cup Sun-dried tomatoes (finely chopped); 3 tbsp Basil pesto; ¼ cup Grated cheese (mozzarella or processed); ½ tsp Chilli flakes; ¼ tsp Black pepper; a pinch Salt (only if needed, as pesto is salty); For Cooking:; as needed Ghee or oil

35 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg

Diet

This Italian-inspired paratha brings together fragrant pesto, tangy sun-dried tomatoes and soft whole wheat dough made from Aashirvaad Shudh Chakki Atta. The dough rolls easily, cooks evenly and delivers a crisp, golden exterior with a soft centre. Each bite is bright, savoury and full of fresh, herby flavours—perfect for a comforting fusion meal.

Ingredients

UNITSIngredients

For the Dough:

2 cupsAashirvaad Shudh Chakki Atta

as neededWater for kneading

½ tspSalt

1 tspOil

For the Filling:

½ cupSun-dried tomatoes (finely chopped)

3 tbspBasil pesto

¼ cupGrated cheese (mozzarella or processed)

½ tspChilli flakes

¼ tspBlack pepper

a pinchSalt (only if needed, as pesto is salty)

For Cooking:

as neededGhee or oil

Follow
Directions

Description - Step 1

Prepare the Dough

Add Aashirvaad Shudh Chakki Atta to a mixing bowl along with salt. Pour water little by little and begin kneading until the dough turns soft and smooth. This atta absorbs moisture well and forms a supple dough that rolls beautifully without cracking. Add a few drops of oil if you prefer a smoother finish. Cover the dough and let it rest for 20–30 minutes. This resting time helps the gluten relax, making the parathas easier to roll and giving them a soft bite after cooking.

Description - Step 2

Make the Pesto–Sun-Dried Tomato Filling

Finely chop the sun-dried tomatoes so they blend evenly into the filling. Add pesto, grated cheese, chilli flakes and black pepper to a bowl. Mix well until everything comes together into a thick, fragrant mixture. The cheese helps bind the pesto and tomatoes so the filling stays stable and doesn’t leak while rolling. Taste and add only a pinch of salt if required, since pesto and sun-dried tomatoes both have natural saltiness. The filling should be spreadable but firm enough to hold its shape.

Description - Step 4

Stuff the Parathas

Roll one dough ball into a small disc. Place a generous spoonful of the pesto and sun-dried tomato mixture at the centre. Bring all the edges together, pinch and seal tightly, ensuring no gaps remain. Flatten the stuffed dough gently. Since the filling contains oil from the pesto, sealing well is important to prevent leakage during rolling. The rested dough makes this step easy and smooth.

Description - Step 5

Roll Out the Paratha

Dust the stuffed dough with dry atta and start rolling gently from the centre outward. Use even pressure without pressing too hard. The dough stretches naturally because of the high-quality texture of Aashirvaad Shudh Chakki Atta, allowing you to create a uniform paratha without tearing the filling. Roll to medium thickness so the filling warms and melts evenly during cooking.

Description - Step 6

Cook on the Tawa

Heat a tawa well before placing the rolled paratha on it. Cook until small bubbles appear, then flip. Apply ghee around the edges and cook until golden spots form. Flip again and press lightly with a spatula to help the layers rise and crisp up. As the cheese melts and the pesto warms, the paratha becomes aromatic and richly flavoured. Cook both sides until crisp, golden and fully done.

Step 1

Prepare the Dough

6 Minutes

Step 2

Make the Pesto–Sun-Dried Tomato Filling

6 Minutes

Step 3

Shape the Dough Balls

3 Minutes

Step 4

Stuff the Parathas

5 Minutes

Plate it up!

Plating Instructions

Serve hot parathas with a small bowl of basil yoghurt or garlic curd. Add a side of olives or fresh salad for a cafe-style fusion touch.

Pairing Instructions

Place the parathas stacked or slightly overlapping on a flat plate. Add a spoonful of pesto on the side for colour and flavour. A few sun-dried tomatoes on the plate enhance the visual appeal.

Garnishing Instructions

Sprinkle chilli flakes or grated cheese on top. A drizzle of olive oil gives a glossy finish and highlights the Italian-inspired flavours.

Pesto Paratha

Italian-Inspired
Pesto
and Sun-Dried Tomato Paratha

Ingredients

Follow
Directions

Description - Step 1

Prepare the Dough

Description - Step 2

Make the Pesto–Sun-Dried Tomato Filling

Description - Step 3

Shape the Dough Balls

Description - Step 4

Stuff the Parathas

Description - Step 5

Roll Out the Paratha

Description - Step 6

Cook on the Tawa

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

You may also
like

Top Stories

Pesto Paratha

Italian-Inspired Pesto and Sun-Dried Tomato Paratha

Ingredients

FollowDirections

Description - Step 1

Prepare the Dough

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

You may also like

Top Stories

Italian-Inspired
Pesto
and Sun-Dried Tomato Paratha

Follow
Directions

You may also
like