Butter stuffed paratha is a highly indulgent version of the original Indian bread, which was initially known for its flaky texture and buttery flavour, and it's so delicious that people have it for breakfast or as a snack. However, it can also serve as a beautiful accompaniment to any meal. The dough gets a mixture of softened butter, spices, and sometimes herbs stuffed into it, creating a tastefully savoury filling that enhances the overall taste. Paratha stuffed with butter is made by kneading a smooth dough with whole wheat flour, water, and a pinch of salt. Rolled out small portions of the dough in flat disc shapes; an assortment of butter, cumin, coriander, and sometimes garlic goes into the centre of each disc and folds over to close the dough in rolled form into cylindrical shapes. The paratha is finally fried on a hot skillet with a big dollop of butter or ghee, giving it a crispy, golden-brown crust. This separates the butter-stuffed paratha from a regular paratha, giving it a vibrant melt-in-the-mouth experience. So, every bite was very crammed with layers of buttery goodness and light spicing added to the depth of the flavour profile. These parathas are a marvellous accompaniment to yoghurt or pickles. Or simply a hot cup of chai. Either way, with comfort food cravings or impressing guests with flavour-bursting homemade fare, this butter-stuffed paratha recipe will make a happy promise to even the most fastidious taste buds.

• 1 cup wheat flour
• 2 tbsp butter
• Salt
• 2 potatoes
• 1 onion
• 4 tsp cabbage
• 2 tbsp carrot
• 1 tsp chaat masala
• 2 tbsp chopped coriander leaves
• 1 tsp mint leaves
• 1 tsp green chillies
• 1 tsp garam masala

• Here's how to make the delicious buttery stuffed paratha using simple ingredients.
• Start by preparing the dough for the paratha. Add 1 cup of wheat flour and a pinch of salt to taste in a large mixing bowl. Gradually add 2 tablespoons of melted butter to the flour, ensuring that it is evenly distributed throughout.
• Mix everything well and then gradually add water to the mixture, little by little, till it forms a dough. Knead for a few minutes until the dough becomes soft and elastic. Wrap it with a damp cloth and let it rest for about 15 minutes. Resting the dough is also crucial in getting a softer paratha.
• Now that the dough has rested, let's prepare the filling. In a separate bowl, take 2 large boiled and mashed potatoes.
• Add 4 teaspoons of grated cabbage to the mashed potatoes for a crunch and slight sweetness while chewing through the filling.
• Then add in a teaspoon of chaat masala for that tanginess and 1 teaspoon of garam masala to bring warmth and depth of flavour. Add a refreshing flavour to the filling by finely chopping 1 teaspoon of fresh mint leaves and mixing it in.
• Add in 1 medium chopped onion for a pungent taste and some texture, followed by 2 tablespoons of grated carrot.
• Mix in 2 tablespoons of chopped coriander leaves and finely chop 1 teaspoon of green chilies and add them to the mixture. Once all the ingredients are mixed, your stuffing is ready.
• To assemble the paratha, take small balls of the dough. Take one ball of dough and roll out a little circle to stuff it with the stuffing, and fold it.
• Roll out the stuffed dough ball into a flat circle, not letting the stuffing spill out. If it becomes sticky, just add a minimal dusting of flour on it to work your dough. Stuffed paratha should measure almost 6 to 8 inches in diameter.
• Heat a tawa or griddle over medium heat and brush it lightly with a little oil or ghee. Put the stuffed paratha onto the hot griddle and bake on one side for 1-2 minutes until some small bubbles begin to appear.
• Flip the paratha and cook another 1-2 minutes on the other side. Now brush a little more of the melted butter on the surface of the paratha, and flip it over again. Gently press down lightly on one side of the dough ball with the spatula for even browning and crisping up all parts and both sides. Repeat with the remaining dough balls and stuffing.
• Serve buttery stuffed paratha hot with a side of yogurt, pickle, or chutney.