Search Curry Recipes and spices:      

Stuffed Paratha Bread Recipe


  • 1 Cup Chapati flour
  • Extra flour
  • pinch salt and pepper
  • 2 tablespoons natural yoghurt
  • 2 tablespoon vegetable oil
  • warm water
  • Vegetable oil
  • Drained Cold Leftover vegetable curry

Cooking method for Stuffed Paratha Bread

Serves 4

Mix the ingredients (except water, veg curry and veg oil) in a bowl. Add water a little at a time until you get a pliable dough which is not runny. If you overdo the water just add more flour, you are looking for something like the consistency of play dough. Now flour your hands well, pour a little over the dough too and knead well for 5 minutes. Regularly reflour your hands as needed to prevent the dough sticking. Break the dough into 2 pieces and roll each flat to about 6 inches using a well floured rolling pin on a floured surface. Now fold the rolled out dough into a quarter circle, roll into a ball and roll flat again and repeat this 4 more times. Place the dry curried vegetables on one paratha evenly leaving about 1 inch around the diameter unvcovered. Place the other paratha on top and press down hard around the edges and more gently in the middle. Heat a heavy pan with about half an inch deep in oil to a medium heat and cook the paratha for about 2-3 minutes on each side until golden. Serve immediately or cover in foil and keep in a warm oven until required.

For a quicker and easier alternative why not try our

Curry Kits

Save time & money - get all the spices you need for your favourite recipe in 1 easy Curry kit.

  • Save a fortune on expensive takeaways and restaurant meals
  • Most kits take only 20-30 minutes to cook
  • Freshly prepared Indian restaurant grade spices
  • Amaze your friends with your great curry cooking skills
  • Create healthier meals with Olive oil and free range or organic produce
  • As good as an Indian Restaurant - guaranteed or your money back!
  • Only £3.99 each or buy 3 for 2 and save even more!

If you have a web site and would like to link to this recipe please copy the code below:

© Gavin McArdell 1997-2019. All rights reserved.