Hari Mirchi Paratha - Green Chilli Paratha
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Stuffed parathas are one of my favourite meals. I love to have stuffed parathas any time of the day - there’s no time like the present to enjoy a tasty stuffed paratha recipe! Any stuffed paratha I’ve had is just so warm, satisfying, and really soothes my soul and belly!
I wanted to keep this stuffed paratha recipe simple with minimal ingredients, but not lacking in flavour. Here is Hari Mirch Paratha - or green chilli-stuffed paratha! This is one of the easiest stuffed parathas you could make! To be honest with you, I’ve never made or had this before. When recording this recipe video (check it out at the bottom of this post!), I was craving paratha, but I wasn’t sure what to do. I had a couple staple ingredients on hand, so I was wondering how a simple paratha could taste. As you can see, it turned out amazingly well! With this simple green chilli mixture, you get the essence of spice while still enjoying that wholesome taste of the paratha that’s perfectly golden brown and warm thanks to cooking it on the tawa with ghee! We’ll make our paratha a little more special by adding a touch of ajwain or carom seeds into our paratha dough.
All you’ll need to do for this recipe is to make your filling, let it cool, and stuff it in your bread! The steps involved here are quite basic, so you can easily make this delicious hot and spicy paratha. This Hari Mirch Paratha recipe will show you how to make the green chilli filling, how to make the paratha dough, how to add the stuffing, and how to cook our paratha! Let’s get to this delicious recipe!
Ingredients for mirchi Paratha
This Hari Mirchi Paratha won’t require too many ingredients! The ingredients listed here are used to make the paratha and for the green chilli stuffing. Remember, all quantities can be found at the bottom of this post in the FULL, PRINTABLE RECIPE CARD! You can save the recipe and print it for later when you’re ready to cook!
Green Chillies
Atta flour
Ajwain
Water
Salt
Cilantro
Ginger
Garlic
Ghee
Cumin seeds
Hing
Tips for the perfect green chilli paratha
Ensure that you let the dough rest before making the paratha for the softest bread.
Heat tawa pan until lightly smoking to get the classic smoky flavour in the paratha.
Only sauté the ginger, garlic and green chilies until aromatic to help cook out some of the rawness.
If you want an even spicier paratha, add a larger amount of filling into each paratha.
Top with additional ghee or butter for added yumminess.
Knead a smooth, soft and pliable dough
To make the dough, combine flour, ajwain/carom seeds and water little bit at a time and knead into a smooth dough. The dough should be smooth but not sticky.
Let dough rest for 20-30 minutes before stuffing. Resting helps to relax the dough so it is easier to stretch and roll out.
Add the stuffing
There are two ways to stuff the paratha. I tend to lean towards method 1 since it helps ensure the centre of the final paratha is stuffed evenly. In my experience, sealing the dough in method 2 creates a thicker centre which pushes the stuffing out.
Let me know if you have any tips for me!
How to Make Green Chilli-Stuffed Paratha!
Make the green chilli mix
Finely chop the green chillies, garlic, ginger and fresh cilantro.
Heat a pan on medium heat and add ghee. Add cumin seeds and hing and cook until aromatic.
Add green chillies, ginger and garlic with a pinch of salt and stir well. Cook for 3-4 minutes or until aromatic.
Add cilantro and mix well, turn off the heat and set aside in a bowl to cool down completely.
Method 1
Divide the dough into 8-12 equal portions. Working with two portions at a time, roll dough out into 4 inch disks.
Add a spoonful of green chilli mix in the centre of one disk and cover with the second disk.
Press gently to seal the edges and using a rolling pin, roll out into a thin disk, careful not to break the seal.
Method 2
Divide the dough into 4-6 equal portions. Working with one portion at a time, roll dough out into a 4 inch disk.
Add a spoonful of green chilli mix to the centre of the disk, and seal around the edges of the disk. This will resemble a dumpling.
Gently press down, lightly dust flour onto the dough, and roll out into a thin disk.
Cook the paratha
Heat a pan/tawa on medium high heat and place your paratha. Cook for a minute or two or until you have brown spots on the underside.
Flip the paratha and cook other side. While it cooks, spread some ghee on top of the paraha and around its edges.
Enjoy plain or with your favourite curry!
Serving suggestions for hari mirchi paratha
Of course you could enjoy these delicious Hari Mirch Parathas on their own with a side of yogurt to cool off and that would be an awesome breakfast! However, for a more satisfying meal, feel free to pair with your favourite sabji! In this photo, I enjoyed the parathas with some Crispy Aloo Bhujia - a North Indian-style potato stir fry! This lunch was superb!
Here are other curries that you could enjoy your Hari Mirchi Paratha with!
Masaledar Chana Dal: Spiced Yellow-Split Pea Soup
Baingan Bharta: Eggplant Curry
Masoor Dal: Brown Lentil Soup
Rajma Masala: Curried Red Kidney Beans
Instant Pot Dal Tadka: Mixed Yellow Lentils
Lobia Masala: Black Eyed Pea Curry
Easy Classic Chole Masala: Chickpea Curry
Juicy Chicken Keema Masala: Minced Chicken Curry
Basically, I would recommend any homestyle curry to pair with these parathas!
Other Paratha Recipes
Watch How to Make green chilli paratha Here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!