Suran Ke Paranthe

Stuffed paranthe can be made with a variety of stuffing. Among them the more popular ones are aloo, gobhi, mooli but you can use some other vegetables too. Like here we have used suran or yam which will probably surprise you. But do try it out and you will not regret it.

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Suran Ke Paranthe - YT.JPG

Suran Ke Paranthe

Main ingredients Yam (suran), Whole wheat flour dough, Cumin seeds, Green chillies, Onion, Turmeric powder, Red chilli powder, Cumin powder, Chaat masala, Garam masala powder, Fresh mint leaves, Fresh coriander leaves, Ghee
Cuisine Indian
Course Breads
Prep time 25-30 minutes
Cook time 10-15 minutes
Serve 4
Taste Savoury
Level of cooking Moderate
Others Vegetarian


  • 300 grams yam (suran), peeled, boiled and mashed
  • Readymade whole wheat flour dough as required
  • 1 teaspoon oil
  • ½ teaspoon cumin seeds
  • 2 green chillies, chopped
  • 1 medium onion, chopped
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon cumin powder
  • ¼ teaspoon chaat masala
  • A pinch of garam masala powder
  • Salt to taste
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons chopped fresh coriander leaves
  • Whole wheat flour for dusting
  • Ghee for cooking
  • Yogurt for serving


  1. Heat oil in a shallow non-stick pan, add cumin seeds and once they start to change colour, add green chillies and onion, mx and sauté till translucent.
  2. Add turmeric powder, red chilli powder, cumin powder, chaat masala, garam masala powder and salt and mix well. Take the pan off the heat and allow to cool slightly.
  3. Take boiled yam in a bowl. Add cooked onion mixture, mint leaves, coriander leaves and mix well.
  4. Divide the dough into equal portions.
  5. Dust some whole wheat flour on the worktop, take each portion of the dough and make cavity in the centre. Stuff a portion of yam mixture, bring the edges together and seal properly. Dust some more flour and roll into thick discs.
  6. Heat a non-stick tawa. Place one parantha at a time on it and cook for 1 minute on medium heat or till the underside is golden. Flip and cook on other side for 1 minute more.
  7. Drizzle some ghee, increase the heat and cook for 30 seconds on each side.
  8. Place each parantha a separate plate and serve hot with yogurt.