A recipe card for Agni Pickles featuring a jar of CCT Pickle Stuffed Parathas, ingredients list, preparation time, serving size, step-by-step method, serving ideas, and branding on a cream background with decorative borders.

Punjabi Stuffed Paratha

CCT Pickle Stuffed Parathas

Warm parathas filled with potato and chunky cauliflower, carrot and turnip pickle.

Category Traditional Punjabi
Prep Time 30 minutes
Cook Time 20 minutes
Serves Serves 4
Spice Level Medium

Ingredients

  • 2 cups whole wheat flour
  • ¾ cup water, as needed
  • 1 cup mashed potato
  • 3 tbsp Agni CCT Pickle, finely chopped
  • 2 tbsp chopped cilantro
  • Desi ghee for cooking

Instructions

  1. Mix the whole wheat flour and water into a soft dough.
  2. Combine the mashed potato, Agni CCT Pickle and cilantro.
  3. Divide the dough and filling into four portions.
  4. Fill each dough portion, seal it and gently roll into a paratha.
  5. Cook each paratha on a hot tawa with desi ghee until golden on both sides.
  6. Serve warm.

Grocery List

  • Whole Wheat Flour / Atta
  • Potatoes
  • Fresh Green Coriander/Cilantro
  • Desi Ghee
  • Thick Homemade Yogurt

Best enjoyed with

A warm serving moment

Serve with plain yogurt, pack into lunch boxes, or enjoy with tea.

Used in this recipe

Shop the pickle

A jar of Agni Pickles Cauliflower, Carrot & Turnip Pickle sits on a rustic wooden table outdoors. The background features a warm, sunlit patio setting with a stone archway, green ivy, and a stack of flatbreads on a tablecloth.

Achards de carottes, chou-fleur et navets

$12.67