These stuffed parathas are soft, filling, and nourishing whole wheat flatbreads with pregnancy-friendly fillings like sweet potato, paneer, or mixed vegetables. They provide a balance of protein, fiber, and energy to support both mother and baby.
Stuffed parathas are a beloved part of Indian meals — hearty, versatile, and satisfying. During pregnancy, they can be made even more nourishing by choosing fillings that are rich in iron, calcium, and protein.
Sweet potato stuffing offers complex carbohydrates, beta-carotene (a precursor to vitamin A), and fiber, which helps regulate digestion. Paneer stuffing provides high-quality protein and calcium for bone and muscle health. Mixed vegetable stuffing adds folate, iron, and vitamins essential for fetal development.
Made with whole wheat flour, these parathas release energy slowly, keeping hunger in check for longer periods. When cooked with minimal oil and paired with curd or green chutney, they make for a wholesome meal that can be enjoyed for breakfast, lunch, or dinner.
Prepare Dough: In a bowl, mix wheat flour and salt. Gradually add water and knead into a soft dough. Cover and rest for 20 minutes.
Prepare Filling: Choose your preferred filling (sweet potato, paneer, or vegetable) and mix the ingredients well.
Roll Parathas: Divide dough into equal balls. Roll one ball into a small disc, place 2 tbsp filling in the center, and fold edges to seal. Gently roll again into a flat paratha.
Cook Parathas: Heat a tawa, place the rolled paratha, and cook for 1–2 minutes per side. Brush with minimal ghee or oil until golden brown spots appear.
Serve hot with curd, pickle, or mint chutney.
Yes, when made with whole wheat and healthy fillings, parathas are nourishing and safe for regular meals.
Yes, you can dry-roast on a tawa and skip ghee/oil.
Sweet potato is rich in fiber and vitamin A, paneer adds protein and calcium, while vegetable filling provides folate and iron — all are excellent choices.
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