Indori Sev Paratha is very quick, easy and super tasty paratha I came to know. Simple nylon sev are seasoned with onion, chili, green coriander, and few spices. Stuffed in whole wheat flour dough balls and cook on a griddle, this sev paratha is a great way to use the leftover sev or bhujiya namkeen.
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Indori Sev Paratha | Stuffed Sev Paratha Recipe | How To Make Quick And Easy Sev Paratha

Indori Sev Paratha is very quick, easy and super tasty paratha I came to know. Simple nylon sev are seasoned with onion, chili, green coriander, and few spices. Stuffed in whole wheat flour dough balls and cook on a griddle, this sev paratha is a great way to use the leftover sev or bhujiya namkeen.
Course Breakfast, Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 Paratha
Author Bhawana

Ingredients

For Dough

  • 1 Cup whole wheat flour
  • 1 Tsp oil
  • 1/2 Tsp salt

For Filling

  • 1/2 Cup nylon sev
  • 1/4 Cup bhujiya sev
  • 1/2 Cup chopped onion
  • 1 Tblsp green chili chopped finely
  • A handful green coriander finely chopped
  • 1/2 Tsp dry mango powder
  • 1/2 Tsp kitchen king masala
  • Salt as per taste
  • 1/2 Tsp cumin seed powder
  • Oil for cooking

Instructions

  • First of all, make a soft dough by adding all ingredients listed under “dough”. Keep it aside.
  • In another mixing bowl add nylon sev, bhujiya sev, chopped onion, chili, and coriander. Add all the dry spices and mix well. Adjust salt and chili as per your taste.
  • Divide the dough into equal portions. I made 5 parathas with this quantity.
  • Take one portion and roll out in about 3″ circle. Place 2 tbsp mix in the center and gently seal it.
  • Dust and roll into 5-6 ” circle. Heat a griddle on medium heat.
  • Place this rolled paratha on the heated griddle. Apply oil and cook from both sides until golden brown.
  • Indori sev paratha or sev paratha is ready to serve with curd or pickle. Best to have it with tea and it is such a heavenly feeling.

Notes

  1. If using plain nylon sev then adjust salt and chili. I used bhujiya sev as well so less quantity of spices needed.
  2. Onion should be chopped finely, otherwise filling is a bit troublesome.
  3. Use the filling as soon as you make. Otherwise, it becomes soggy due to having onions.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg