Stuffed Peas Paratha


I love stuffed parantha’s, they are a complete meal and filling too, growing up in a typical south Indian (Karnataka a bit mix of Andhra too )home I never tasted stuffed paratha’s until I was in high school or so I guess, but when it entered my amma’s south Indian kitchen , there was no looking back. There are different stuffed paratha like mixed veg, cauliflower/Gobi, and many more but my all time fav is peas and aloo paratha, with just some pickle or curd it’s a complete and filling breakfast or maybe dinner too.


I remember when amma first started making the paratha the  stuffing used to come out while rolling it and she would manage and finish off , she  would swear not to make again , but then me or bro would ask and she had to make, mostly I would ask, and she would make and finally perfected in making paratha ,sigh. There are many versions, but this is amma’s  version, ok let me stop taking, and start making the paratha’s.



Wheat flour – 2 cups + extra dusting

Water – 3/4th cup

Salt – ½ tsp

Oil – 2 tsp


Frozen peas – 1cup

Green chilli – 10

Potato – 1 (medium sized) boiled peeled and mashed

Ginger & garlic paste – 2 tsp

Turmeric – 1tsp

Salt – ½ tsp

Dhania powder – 1 tsp

Grammasala- 1tsp

Jeera – 1 tsp

Oil – 2 tsp + some more during making the paratha


In a bowl add wheat flour, salt, oil and mix well, now add water little by little mix and make a soft dough, the dough should be soft and keep aside let it sit at least for half an hour.

In a blender add peas, salt, chillies and blend it coarsely. In a pan add oil, once the oil is hot add the jeera, ginger garlic paste, turmeric and mix well, now add the mashed potato mix well and finally the coarsely ground peas ,mix well, now add Dhania ,Grammasala powder and mix well, let it cook for 5 minutes and the take off the stove and let it cool down.

Divide the dough into 8 small balls; divide the filling also into 8 balls.

Take the divided dough , roll it into 6 inches roti, in the centre keep the filling and cover it from all the sides, and flatten it down,and roll it into 8 to 10 inches paratha, add some flour for dusting if needed, then cook the paratha on a tava (griddle); by adding oil on both the sides, cook until golden brown spots appear on both sides or until done.

Repeat with the remaining; now the paratha’s are ready to serve hot, with pickle or curd.


Add chilli according your spice level.

Instead of wheat, maida can also be used.

Cook on low flame , so that its cooks evenly on both the sides.


Sajje roti/ Pearl Millet Roti


Millets again, nowadays I try to use a lot of millets in our diet. It’s healthy and gluten free too. Common names for pearl millet in India are Bajri in Rajasthan, Gujarati and Marathi, Sajje/kambu in Kannada, Kambu in Tamil, Bajra in Hindi, Urdu and Punjabi , sajjalu in Telugue, Kambam in Malayalam and bajra in Bengali.

Millet’s are healthy I don’t have to explain, but to like millet’s you need to have an acquired taste, you won’t like in the  first try itself, but its better then the Maida, wheat , rice etc. In all the millet’s I like navane/ foxtail millet more than others. This sajje roti is very easy but you need little practice, but then you can try right and practise makes perfect. Ok let me stop here and start making sajje roti.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   Serves 6 TO 8


1 cup water

1 cup sajje flour (see notes)

½ tsp salt

1 tsp sesame seeds (optional)


In a pan boil the water once the water comes to boil, add the sajje flour and take it of the stove.

Now add the salt and sesame seeds and mix well, make it into smooth dough.

Knead the dough into smooth ball and divide them into 8 medium size balls. KEEP the roti tava for heating.

Now dust the place your going to roll the roti’s , flatten the  sajje dough small balls, and spread it as thinly as possible, after the roti is 3 inches radius circle, spread the roti using the rolling pin, very delicately.

Once the roti’s are done, then cook the roti’s on very hot tava, take a wet cloth (I used my cheese cloth) and dab one side and cook both the sides for 1 minutes each side or until done. Now it’s ready to serve with any side dish.


Sajje flour – sajje millet is ground in the nearby small mill shops ( mom gets it done in the nearby mills) or you get in shops easly nowadays

While cooking the roti, always see the upside is where you will be dabbing the wet cloth.

Only once the roti must dab with water only then the texture will be good.

There are many variations; this is a very simple recipe.You can add cumin seeds, chilly , coriander, the options are endless.

Radish/Muli Parantha


Muli parantha is a very simple and healthy dish. In this recipe I have used red radish/muli. You can use whichever is available. When we were kids, I was a non fussy kid no not as much as my little bro, so my mom would do these paranthas, by sneaking in as much as grated mule and my bro would relish without know what’s in there sigh those days. The muli paranthas are soft and yum. So let’s start making them.

Basic Information:
Preparation Time: 1 hour
Idle Time:20 minutes
Cooking Time: 2  minutes (each parantha)
makes: 10 paranthas

What you will need

2 cups grated radish/muli

2 cups wheat flour + for dusting

1 cup (finely chopped onions, green chillies and fenugreek leaves tightly packed)

1 tsp jeera

1 tsp salt

2 tsp vegetable oil + extra for cooking

¾ Th cup water (accordingly)

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How to make

In bowl add the grated radish, onion, chillies, fenugreek leaves, salt and jeera, mix it well, then  add the wheat flour mix it dryly and leave it for 20 minutes by covering it. After 20 minutes the dough will be a bit soft from water which is left by the radish, then accordingly you can add waster and make the dough like chapatti consistency. Then take lemon sized balls and roll into 6 inch diameter chapatti and cook it on the tawa by putting oil on both the sides, then it’s ready to serve with just raita /salad/ chutney pudi / gravy or anything.



You can add chilli powder if you want.

You can add carrots and coriander also.

Add water accordingly or the dough will become too sticky.

Aloo Paratha

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Allu paratha is the most favourite breakfast for us, DH and me. It’s easy, yummy and very filling breakfast. Almost every week it is in our breakfast menu. Actually we had a cook when I was studying PUC. I was staying with my grandparents at that time, in another part of town, my parents in another part of town. This cook used to make allu paratha regularly and make us feel like that we have learned a north Indian dish from her,I don’t know why this recipe is associated with north Indian recipe or I don’t know whatever and we don’t know anything blah blah.., and we also used to act like we have never eating anything so yummy in life coz that’s the only think she used to make ok ok sigh, but now I make yummy allu paratha’s.So here goes my version of allu paratha.

Basic Information:
Preparation Time: 25 minutes
Cooking Time: 25 minutes
makes : 8 to 10 paratha’s

What you will need
For the dough
Wheat flour 2 cups
Water 1 cup
Salt half tspn
Oil 1 tspn

For the filling
Potatoes four medium sized boiled and mashed
Green chillies 5 to 6
Onion 1 small finely chopped
Turmeric ½ tspn
Jeera ½ tspn
Oil 2 tspn + extra while making the paratha
Salt 1 tspn
Coriander ½ cups finely chopped

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How to make
First in a bowl take the flour , add salt and mix well, then add little by little water and make it into a soft dough and add the oil and make it into smooth dough and let it rest until you make the filling.
For the filling take a kadai add the oil, once the oil is hot add jeera ,onion , chillies , turmeric, coriander,salt and mix well once the onion become translucent add the mashed potatoes and mix well and take off from the heat and let it cool down.
Now take the dough divide it into 8 small balls. Then take the filling and divide the filling also into 8 balls. Take the divided dough ball, using the rolling pin make it small poori size and in the centre keep the filling and cover it from all the sides and then again take the rolling pin and make it medium sized chappathi. Cook the paratha on a tava (griddle); using a little ghee until both sides are golden brown. Repeat with the remaining dough and filling to make more the paratha’s are ready to serve hot, with pickle or curd.

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You can add carrot to the filling.

you can also add ginger and garlic while sauting or just one of those.

Also you can add as much as veggies you want it will become mixed veg paratha.

Akki(rice) Roti


This a karnataka dish and its a fav dish of mine and hub.Its also called as “talipat” in kannada.

Ingredients needed.

  • Rice flour(akki hitu) – 2 cup
  • Salt to taste
  • Coconut grated fresh – 1/2 cup
  • Coriander – little chopped
  • Green chillies – 5 to 6 chopped
  • Onions – 2 chopped
  • Carrort – 1 grated (optional )
  • Oil – to fry
  • Water – to mix
  • Cumin seeds – 1 tsp
  • Methi /Fenugreek leaves – little (optional)

Take the rice flour in a bowl and add the onion, coriander, carrot , meethi leaves, coconutcumin seeds,salt to tast, oil, water mix Knead well to make soft dough.
Spread some oil on the hand and take a lemon sized ball of the dough and pat it to thick rotti on a plastic cover or its better to use the oil packets cover its comes out better.
Heat a pan and lace the prepared rotti on it and pour 1spoon of oil on it and cover it with a lid,take the lid after 4o seconds and turn the roti and leave it again for 40 sec and take iof the tava,the hot hot akki roti is ready to serve.