Samosa Style Potato Filling Stuffed Paratha |

Divya Suresh October 29, 2026

ಸಮೋಸ ಶೈಲಿಯ ಪಲ್ಯ ತುಂಬಿದ ಪರಾಠಾ |

Although I have made this samosa style potato filling stuffed paratha several times before, but for some reason, I never managed to take pictures or shoot a video

But recently when I made this paratha again, I could take at least the procedure pictures. Therefore sharing the recipe of, my way of making this samosa paratha and I shall soon provide the video demonstration for this recipe as well

You can make this paratha for two reasons first, when you get bored of eating same old aloo ka paratha and second, when you are craving a samosa but don’t want anything deep fried

However, If you make samosa style stuffed paratha even just once, in my opinion, you will never want to go back to the classic aloo ka paratha

Therefore, do try this samosa style stuffed paratha recipe at your place and let me know how you like it. Thank you in advance

Ingredients : measuring cup used – 250 ml

For the dough :

Wheat flour – 3/4 cup
Semolina – 3/4 cup (Chiroti rave/fine granule semolina/barik sooji)
Ajwain – 1/2 tsp
Salt – 1/2 tsp
Oil – 1 tbsp
Water – to knead the dough, approximately 1/2 cup + 2 tbsp
For dusting – wheat or rice flour (I usually use rice flour, for it makes paratha crispy)

For stuffing :

Potato – 2 big (yielded 2&1/2 cups, cooked-grated)
Fresh green peas, cooked – 1/2 cup
Ghee – 2 to 3 tbsp (adjust)
Cumin seeds – 1 tsp
Fenugreek leaves, chopped – 1/2 cup or Kasuri methi – 2 tsp
Amchur powder – 3/4 tbsp or (you can put 1 tbsp of pomegranate seeds powder)
Red chilli powder – 1 tsp (less hot, for colour)
Coriander powder – 2 tsp
Cumin powder – 1 tsp
Black pepper powder – 1/8 tsp
Red chilli flakes – 1/2 tsp
Garam masala powder – 1/4 tsp
Turmerc powder – 1/2 tsp
Salt – 1 tsp + 1&1/2 tsp

To grind together :

Coriander seeds – 1 tbsp
Saunf/fennel seeds – 1 tsp
Ajwain/carom seeds – 1/4 tsp
Ginger – 1 tbsp
Green chilli – 2 (adjust)
Coriander leaves – one fistful
Mint/Pudina leaves – one fistful

TIPS/NOTES :

At the end, if you feel the stuffing is too dry, then you can add 1 to 2 tbsp of water
It is strictly essential that the stuffing cools completely before use
I usually use 1/4 cup of filling for each paratha, so that the paratha actually tastes like a samosa
I make 6 Parathas with the given quantity of dough and filling, but you can always adjust as per requirement
Adding ghee at various stages significantly enhances the paratha’s flavor, so I highly recommend it

PROCEDURE :

Prepare the stuffing :

Gather together everything listed below the heading ‘for the dough’ and form into a soft but not sticky dough by adding sufficient water gradually, cover and rest it for minimum 20 to 30 minutes

Now, in a mixie jar, put mint leaves, coriander leaves, green chilli, ginger and grind until crushed, then put coriander seeds, fennel seeds, carom seeds and grind further into coarse paste

Heat ghee in a pan, put cumin seeds, once they crackle put fenugreek leaves and saute it

Then put amchur powder, red chilli powder, coriander powder, cumin powder, black pepper powder, red chilli flakes and garam masala powder, turmeric powder, 1 tsp of salt and stir everything well, Now put the ground paste and mix everything well

Now put boiled fresh peas and mix everything well and also roughly smash this mixture with a smasher

Now finally add boiled and grated/mashed potato and 1&1/2 tsp of salt, stir while mixing everything well. Remove from the heat, transfer to another plate or bowl and let it cool completely

Make Parathas :

Knead the rested dough well again and divide into equal portions.
Roll each portion into a circular disc by dusting with flour, apply little ghee and dust with little rice flour on each stacked layer
Then roll it together into a cylinder, divide into equal portions (this step is not necessary, so you can skip and make in usual method ie one single sheet)

Now roll a portion of the dough, keep a portion of stuffing in the centre, cover all over and seal it properly, roll again and cook on both the sides by smearing little oil on a heated tawa