Indian · breakfast
60m
Total time
4
Servings
380
kcal
medium
Difficulty
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FAQ · Things people ask
Either the filling is too wet or has lumps, or the dough is too thin at the edges. Make sure the filling is completely dry and smooth. Roll the dough to an even thickness — thinner in the centre, slightly thicker at the edges.
Cook and stack them wrapped in a cloth for up to 2 hours. They stay soft. Do not refrigerate uncooked stuffed parathas — the moisture migrates into the dough and makes it soggy.
White butter (makhan), plain yogurt, and mango pickle. All three together are canonical Punjabi.
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