Stuffed fish paratha is made with refined wheat flour and a fish stuffing cooked with a variety of aromatic spices, onions, green chilies, coriander leaves, and more. The paratha is then fried in cooking oil to perfection. The process to make stuffed fish paratha at home is elaborate and involves quite a few steps, which are easy. You can learn them from my recipe.
KEY TAKEAWAYS
- Stuffed fish paratha is one of the most favorite non-veg Indian bread.
- Serve it hot with curd, pickle, green chutney, tomato ketchup, dahi, or any sabzi.
- Stuffed fish paratha tastes creamy and spicy.
- Other similar parathas are chicken paratha, keema paratha, and egg paratha.
The Ingredients:
For preparing the fish stuffing:
- 8 pieces fish (Rohu)
- 1 tbsp cooking oil
- ½ tsp turmeric powder
- 1 tsp coriander seeds powder
- 1 tsp cumin seeds powder
- ½ tsp red chili powder
- ½ tsp salt
- ½ cup water
For paratha dough:
- 2 cups refined wheat flour (All-purpose flour or maida)
- Salt to taste
- 1 tsp sugar
- 1 tbsp cooking oil
- Water as required
For paratha stuffing:
- Fried fish (Rohu, boneless)
- 1 tbsp cooking oil
- 1 cup onion (finely chopped)
- 1 tsp chili flakes
- 1 tsp coriander and cumin seeds (crushed)
- 1 tbsp green chili (finely chopped)
- Salt to taste
- 2 tbsp coriander leaves (fresh, finely chopped)
- 1 tbsp mustard oil (optional)
For frying the paratha:
- Cooking oil as required
This recipe came from the mehndi artist who arrived early for a cousin’s wedding. She hadn’t eaten anything since the morning, and so I offered her chai and some biscuits. In return, she shared this recipe with me, saying it is what she eats before a long day.
I tried it that weekend. My husband found it festive and filling, and the boys enjoyed the light spices. Now, we make this on weekends regularly. That exchange reminded me that artists bring not just beauty, but also flavors that energize them and quiet rituals they follow so their hands can create joy for others, stained with henna and heart.
How to Make Stuffed Fish Paratha? (Step by Step Guide with Images)
Step 1: First, in a mixing bowl, take 2 cups of refined wheat flour (All-purpose flour or maida). Add salt to taste, 1 tsp of sugar, and 1 tbsp of cooking oil to it and mix everything nicely.
Step 2: Now, add water gradually as required to make a soft dough. Cover it and keep it aside for 20 minutes to set properly.
Step 3: Now, heat a frying pan on a medium flame on your gas stove and put 1 tbsp of cooking oil in it. When the oil is hot, put ½ tsp of turmeric powder, 1 tsp of coriander seeds powder, 1 tsp of cumin seeds powder, and ½ tsp of red chili powder in it. Stir and cook them for about half a minute or so.
Step 4: Now, put 8 pieces of Rohu fish in it.
Step 5: Flip each of these fish pieces after a minute or two.
Step 6: Then add ½ cup of water and ½ tsp of salt to it. Mix everything nicely.
Step 7: Cover the pan and cook it for about 6 to 7 minutes on a medium flame until the fish pieces are cooked properly and the moisture has evaporated, as shown in the figure.
Step 8: Switch off the flame of the gas stove and transfer the cooked pieces of fish to a plate. Let it cool for some time. Now, when cool, remove the bones from them.
Step 9: Mash the fish pieces nicely. Keep them aside.
Step 10: Now, heat 1 tbsp of cooking oil again in the frying pan and add 1 cup of onion (finely chopped) in it when hot. Stir and fry the onions until they are translucent.
Step 11: Now, add 1 tsp of chili flakes and 1 tsp of crushed mixture of coriander and cumin seeds to it. Mix them nicely with the onions and cook it for another 20 seconds or so.
Step 12: Then, add 1 tbsp of finely chopped green chilies to it, mix, and cook for another 10 seconds.
Step 13: Now, add the fried boneless Rohu fish to it. Mix everything nicely and cook it on a medium flame until golden brown.
Step 14: When done, add salt to taste and 2 tbsp of fresh and finely chopped coriander leaves to it. Stir and mix everything nicely and cook for 10 seconds.
Step 15: Finally, add 1 tbsp of mustard oil (optional) and mix it properly with the ingredients.
Step 16: Cook it until it becomes absolutely dry and starts turning brown in color, as shown in the image below. Turn off the flame, transfer it to a separate bowl and let it sit for a while to cool down properly.
Step 17: In the meantime, make the paratha. Take the dough, sprinkle some dry flour, knead it again a little bit, and cut it into small portions as shown in the figure below.
Step 18: Make small balls of each portion.
Step 19: At first, roll two such dough balls to make a relatively large puri-like shape. Keep one of them aside.
Step 20: Put some fish stuffing on the second puri at the center.
Step 21: Put the first puri on top of it carefully so that it completely covers the stuffing. Seal the side properly to make a single piece.
Step 22: Roll it again to give the final shape of a paratha.
Step 23: Now, heat a tawa on a high flame. Put the fish paratha on it and turn the flame to medium.
Step 24: Flip it a couple of times to cook both the sides nicely.
Step 25: Now, add some cooking oil in the tawa. Let one side of the paratha fry properly.
Step 26: Flip it to cook the other side. Repeat it to fry both the sides nicely.
Step 27: Remove it when the sides are brown.
Step 28: Repeat steps 19 to 27 to make all the parathas. Your homemade tasty and spicy fish parathas are now finally ready. Serve them hot on a plate alongside tomato ketchup, dahi, chutney or any sabzi.
Recipe Card
Stuffed Fish Paratha
Ingredients
For preparing the fish stuffing:
- 8 pieces fish Rohu
- 1 tbsp cooking oil
- ½ tsp turmeric powder
- 1 tsp coriander seeds powder
- 1 tsp cumin seeds powder
- ½ tsp red chili powder
- ½ tsp salt
- ½ cup water
For paratha dough:
- 2 cups refined wheat flour All-purpose flour or maida
- Salt to taste
- 1 tsp sugar
- 1 tbsp cooking oil
- Water as required
For paratha stuffing:
- Fried fish Rohu, boneless
- 1 tbsp cooking oil
- 1 cup onion finely chopped
- 1 tsp chili flakes
- 1 tsp coriander and cumin seeds crushed
- 1 tbsp green chili finely chopped
- Salt to taste
- 2 tbsp coriander leaves fresh, finely chopped
- 1 tbsp mustard oil optional
For frying the paratha:
- Cooking oil as required
Instructions
- First, in a mixing bowl, take 2 cups of refined wheat flour (All-purpose flour or maida). Add salt to taste, 1 tsp of sugar, and 1 tbsp of cooking oil to it and mix everything nicely.
- Now, add water gradually as required to make a soft dough. Cover it and keep it aside for 20 minutes to set properly.
- Now, heat a frying pan on a medium flame on your gas stove and put 1 tbsp of cooking oil in it. When the oil is hot, put ½ tsp of turmeric powder, 1 tsp of coriander seeds powder, 1 tsp of cumin seeds powder, and ½ tsp of red chili powder in it. Stir and cook them for about half a minute or so.
- Now, put 8 pieces of Rohu fish in it.
- Flip each of these fish pieces after a minute or two.
- Then add ½ cup of water and ½ tsp of salt to it. Mix everything nicely.
- Cover the pan and cook it for about 6 to 7 minutes on a medium flame until the fish pieces are cooked properly and the moisture has evaporated, as shown in the figure.
- Switch off the flame of the gas stove and transfer the cooked pieces of fish to a plate. Let it cool for some time. Now, when cool, remove the bones from them.
- Mash the fish pieces nicely. Keep them aside.
- Now, heat 1 tbsp of cooking oil again in the frying pan and add 1 cup of onion (finely chopped) in it when hot. Stir and fry the onions until they are translucent.
- Now, add 1 tsp of chili flakes and 1 tsp of crushed mixture of coriander and cumin seeds to it. Mix them nicely with the onions and cook it for another 20 seconds or so.
- Then, add 1 tbsp of finely chopped green chilies to it, mix, and cook for another 10 seconds.
- Now, add the fried boneless Rohu fish to it. Mix everything nicely and cook it on a medium flame until golden brown.
- When done, add salt to taste and 2 tbsp of fresh and finely chopped coriander leaves to it. Stir and mix everything nicely and cook for 10 seconds.
- Finally, add 1 tbsp of mustard oil (optional) and mix it properly with the ingredients.
- Cook it until it becomes absolutely dry and starts turning brown in color, as shown in the image below. Turn off the flame, transfer it to a separate bowl and let it sit for a while to cool down properly.
- In the meantime, make the paratha. Take the dough, sprinkle some dry flour, knead it again a little bit, and cut it into small portions as shown in the figure below.
- Make small balls of each portion.
- At first, roll two such dough balls to make a relatively large puri-like shape. Keep one of them aside.
- Put some fish stuffing on the second puri at the center.
- Put the first puri on top of it carefully so that it completely covers the stuffing. Seal the side properly to make a single piece.
- Roll it again to give the final shape of a paratha.
- Now, heat a tawa on a high flame. Put the fish paratha on it and turn the flame to medium.
- Flip it a couple of times to cook both the sides nicely.
- Now, add some cooking oil in the tawa. Let one side of the paratha fry properly.
- Flip it to cook the other side. Repeat it to fry both the sides nicely.
- Remove it when the sides are brown.
- Repeat steps 19 to 27 to make all the parathas. Your homemade tasty and spicy fish parathas are now finally ready. Serve them hot on a plate alongside tomato ketchup, dahi, chutney or any sabzi.
