Sev Paratha recipe with step by step video instructions. Sev Paratha is a wholewheat based flatbread that is stuffed with sev, onions and spices. Sev Paratha makes for a delicious breakfast or a light evening snack.
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Sev Paratha!! It's so yummy, you have got to try it!
Last year when the pandemic waned a little, I found myself alone for lunch one day with just a packet of thick sev in the snacks box. And I just got a lunch idea. I had seen sev paratha on TV but never really made any or eaten too. Why not? was the thought behind cooking that lonesome lunch.
The paratha was everything I had hoped for - loaded with the stuffing and spices tingling in my mouth.
What is Sev?
If you have never had sev, you should head over to the nearest supermarket or Indian store and pick up a packet. It tastes amazing sprinkled on top of literally anything.
Sev is a deep fried Indian snack made from gram flour (besan) or chickpea flour. It looks like fine yellow vermicelli. Sev has many sizes, from the finest nylon sev to the thick sev.
For the sev paratha, I recommend the slightly thicker sev so they hold their shape and don't dissolve away. You can use aloo bhujia too or any flavored sev like garlic or palak.
More details...
The dough is your regular roti/chapati dough made from atta (wholewheat flour), water and salt.
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Video Recipe
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Sev Paratha Recipe | How to make Sev Paratha
Sev Paratha is a stuffed wholewheat faltbread. The paratha is stuffed with a a mixture of fried gram flour vermicelli called sev, onions and spices. The vegan flatbread is pan fried. It makes for a delicious breakfast.Recipe Type: Breakfast
Cuisine: Indian
Prep Time: 45 minutes
Cook time: 15 minutes
Total time: 60 minutes
Yield: 3 Parathas
Ingredients:
1 cup Thick Sev
1 Onion, finely chopped
2 Tbsp Coriander leaves, finely chopped
1 tsp Chaat Masala
1 tsp Red Chilli Powder
1.5 cup Wholewheat Flour
0.5 tsp Salt
1 cup Water
Oil for roasting the parathas
Dry flour for dusting
Method:
1. Knead a soft dough with the whole wheat flour, salt and water. Add water as required. Cover and rest for 20 minutes.
2. In a smaller bowl, mix together the sev, onion, coriander leaves, chaat masala and red chilli powder. Add salt if required, I did not as the sev and chaat masala, both contain salt.
3. Divide the dough into 3 equal portions and roll them out into small disks. Use dry flour for dusting as required to prevent the dough from sticking to the surface.
4. Spoon the stuffing equally onto each of the dough disks and seal the edges of the dough.
5. Dust the counter with dry flour and roll out the parathas to around 6 inches in diameter or as thin as you can.
6. Heat a frying pan or a tava and grease it. Place the paratha on the tava and spoon oil over it and around it. Once the first side is slightly brown, flip the paratha and continue to cook. Cook until both sides are browned and the paratha is cooked. Serve hot.
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