Stuffed savory parathas,( Indian flatbread ) could be made with a large number of stuffings. The food is either grated, chopped or mashed and a stuffing is prepared after adding herbs and spices These simple and easy to follow tips, based on scientific reasons help making stuffed parathas, a child's play.
How to prepare the stuffing:
FOR MASHED FILLINGS
Mash the said food and add spices to taste. You could also add herbs like cilantro or parsley. You could prepare these well before hand except for adding salt. Salt is to be added only at the time of making parathas. These fillings do not have much moisture to lose, so you could add the salt in the whole batch at once, instead of individual portions.
FOR CHOPPED FILLINGS
For leafy greens, wash them thoroughly, drain all the excess water and squeeze hard the leaves between your palms. At the time of preparing parathas, chop these fine and add spices and salt in individual portions.
For foods that do not need to be washed, just chop them, and add spices and salt in individual portions.
FOR GRATED FILLINGS
Grate the food after washing and draining thoroughly. Squeeze hard the grated food between your palms. Add spices and salt in individual portions. Add any herbs of your choice.
MIX and MATCH
You could make fillings by taking a combination as well. Example, radish and carrots, potato and onions, fenugreek leaves and garlic; onion, garlic and cilantro. Green chilies could be added to all parathas.
The foods shown in the video are just an example. There could be many more foods that would fit in each category. Remember that the salt and the spices have to be added for the dough as well, otherwise the paratha will taste bland. The filling by itself should taste more salty and spicy than you would want your paratha to be.

Ingredients:
To make 7 parathas
Whole wheat flour : 11/2 cups+ for rolling and dusting
Water: 3/4 cups or less
Desi ghee / oil
Grated and squeezed radish for stuffing
Salt, red chilli powder, garam masala carom seeds
Ginger grated
Method
1. Knead a soft dough with whole wheat flour and water.
2. Allow the dough to rest in refrigerator for at least an hour.
3. Divide the dough in 7 balls.
4. Toss one ball in dry flour and roll it into a disc of 4 inch diameter.
5. Apply some desi ghee / oil in the center.
6. Prepare stuffing for one paratha . Add 3 pinches salt, 2 pinches red chilli powder, 1 pinch garam masala to one portion of radish (a handful,with cilantro and grated ginger ).
7. Transfer this stuffing onto the center of the disc.
8. Pull together all loose edges of the rolled disc and pinch them together.
9. Toss this ball in dry flour and roll into a disc of 7 inches diameter.
10. Transfer this disc to a preheated griddle and fry on both sides.
Enjoy stuffed radish / daikon paratha with tea, coffee, pickle, yogurt or butter.
Follow the link for a tutorial on 'How to make and store Wheat Flour Dough'
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