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 3
Shape the Dough Balls
Divide the rested dough into equal medium-sized balls. Smooth each one between your palms. Aashirvaad Shudh Chakki Atta gives the dough a natural elasticity, so the balls feel soft and balanced, not sticky or dry. Dust lightly with dry atta to prevent sticking during rolling.
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.
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Intermediate
Main Course
