Four-in-One Paratha Recipe

Looking for a hearty, flavorful meal that packs variety into every bite? The Four-in-One Paratha is the perfect blend of rich Indian fillings — spicy gobi, tangy paneer, cheesy goodness, and classic aloo — all wrapped up in one delicious, crispy paratha. This fun, family-friendly recipe adds excitement to the table, catering to everyone’s cravings with just one dish. Whether you're serving it for breakfast, lunch, or dinner, these parathas are sure to leave everyone satisfied and asking for more. Pair with yogurt, pickles, or chutney, and make your meal complete!

Ingredients:

For the Dough:

2 cups whole wheat flour
1/2 tsp salt
2 tbsp oil or ghee
Water, as needed (about 3/4 cup)

For the Stuffings:

Gobi (Cauliflower) Stuffing:

1 cup grated cauliflower
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp garam masala
1 tbsp finely chopped cilantro
Salt to taste

Paneer Stuffing:

1 cup crumbled paneer
1/2 tsp cumin seeds
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp red chili powder
1 tbsp finely chopped cilantro
Salt to taste

Cheese Stuffing:

1 cup grated cheese (cheddar or mozzarella)

Aloo (Potato) Stuffing:

1 cup boiled and mashed potatoes
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp garam masala
1 tbsp finely chopped cilantro
Salt to taste

Instructions:

Prepare the Dough:

In a large bowl, mix whole wheat flour and salt.
Add oil or ghee and rub it into the flour.
Gradually add water, kneading to form a soft, pliable dough.
Cover with a damp cloth and let it rest for 15-20 minutes.

Prepare the Stuffings:

Gobi Stuffing:

Heat a pan, add cumin seeds and let them splutter.
Add grated cauliflower and spices. Cook until tender and the water evaporates.
Mix in chopped cilantro.

Paneer Stuffing:

Heat a pan, add cumin seeds and let them splutter.
Add crumbled paneer and spices. Cook for a few minutes, then mix in cilantro.

Cheese Stuffing:

Simply grate cheese and set aside.

Aloo Stuffing:

Heat a pan, add cumin seeds and let them splutter.
Add mashed potatoes and spices. Cook for a few minutes, then mix in cilantro.

Assemble the Paratha:

Roll out a dough ball into a thin circle.
Using a knife, make a cut from the center to the edge of the circle.
Spread a portion of each stuffing (gobi, paneer, cheese, and aloo) side by side along the cut, leaving space on the edges.
Fold one part of the dough over the stuffing to form a triangle.
Fold the triangle’s edges inward to seal the stuffing.
Gently roll the triangular paratha into a flat circle, ensuring the stuffing stays enclosed.

Cook the Paratha:

Heat a tava or griddle over medium heat.
Place the rolled paratha on the hot griddle.
Cook until bubbles form, then flip and apply a little oil or ghee on both sides.
Cook until golden brown and crispy.

Serve hot with yogurt, pickle, or your favorite chutney!