Whole Wheat, Oats, and Ragi Parathas with Stuffed Vegetables

Whole Wheat, Oats, and Ragi Stuffed Paratha Recipe
Whole Wheat, Oats, and Ragi Parathas with Stuffed Vegetables

Paromita is one of MumMumTime’s oldest readers. I remember, she had commented on my curd rice recipe saying her kids had liked it. After that we have interacted on Facebook on and off. Recently, she posted a pic of really different looking parathas on my Facebook page. The parathas looked so interesting and sounded super healthy that I thought a lot of moms would love to know the recipe. I asked Paromita for the recipe and also a brief intro about herself, so other moms could get to know her better. She very sweetly obliged. So without further ado, over to Paromita.

Whole Wheat, Oats, and Ragi Stuffed Paratha Recipe by Paromita
Paromita with her kids, Aarushi and Aarav

Paromita writes:
Hi. I am Paromita Nath, born and brought up in Bengal. I did my schooling and graduated with English honours from the heart of Kolkata. Getting married at 23 years, I was a complete novice in cooking a dish. Slowly I learnt and now being a mother of two—a daughter of 8 years named Aarushi and a son of 20 months named Aarav—I try making variety sometimes, though none of them are fussy in eating, thanks to the almighty. Presently, I live with my family in Dubai. I have been trying to include oats and ragi often in their diets but here both made fuss and would not have any. So I am trying to feed them by making something new at times. Few days back as per Mukta’s recipe that I found in her blog I made ragi and oats ladoos. And recently I made whole wheat, oats, and ragi parathas with stuffed veggies. This recipe was not only easy but highly nutritious for the kids mainly, and also other members of the family. I hope you will enjoy it.

Whole Wheat, Oats, and Ragi Stuffed Paratha Recipe

Print Recipe
Kid-friendly recipe of nutritious stuffed paratha made using whole wheat, oats, and ragi flour, stuffed with vegetables.
Author Mukta Tikekar


For the dough

  • One and a half cup whole wheat flour atta
  • 1 cup oats
  • Half cup ragi flour
  • 1 cup curd
  • 1 tsp cumin powder
  • 1 tbsp oil
  • Salt to taste

For the stuffing

  • 2 cups finely chopped vegetables You can use any veggies of your choice. Paromita used carrots, capsicum, tomatoes, spring onions, white onions, mushrooms, baby corns, french beans
  • Finely chopped green chilies optional
  • Half tsp cumin seeds jeera
  • 5-6 cloves of garlic finely grated or chopped
  • 1 tsp powdered cumin seeds jeera powder
  • 1 tsp chat masala
  • 1 tsp lemon juice optional
  • Olive oil
  • Tomato ketchup optional


  • Dry roast oats and then grind them to a powder.
  • Mix the powdered oats and other ingredients for the dough, add water as required, and knead the dough as soft as required while making a paratha.
  • Cover the dough and keep it aside.
  • Heat a nonstick pan, reduce the flame to minimum, and then add olive oil. (Olive oil heats up fast so make sure to keep the flame on low.)
  • Add cumin seeds, and when they splutter, add grated garlic.
  • Mix properly and then immediately add the chopped vegetables one-by-one. (If you are making these parathas for adults you can add more green chilies in the veggies and some ground pepper.)
  • Add powdered cumin seeds and salt, and sauté on low flame for a minute.
  • Bring the flame to medium, and then add chat masala and lemon juice. (You can also add some tomato ketchup if you want to make the stuffing a bit tangy.)
  • Mix all the ingredients and keep stirring intermittently till the vegetables get cooked.
  • Turn off heat and then transfer the vegetables to a bowl.
  • Make 10 medium-sized balls out of the dough.
  • Roll out the dough into a circle. You don’t make a patti (potli) after adding the stuffing and roll it out again as is usually done while making parathas. Therefore, roll out the dough into a large circle.
  • Take around 3 tbsp of stuffing, spread it on one half of the rolled out dough, and fold the other half on top.
  • Seal the sides by making small folds along the sides.
  • Heat a tava, and cook the parathas on both sides by adding a little olive oil while cooking.
  • Repeat the procedure for the remaining dough to make around 10 parathas.
  • Serve hot with ketchup, hot sauce, raita, green chutney, or anything your kids like. (Paromita says: My daughter likes ketchup and curd. So I gave her what she wanted. My son had it without anything.)


Ingredients measure is for 10 parathas.

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