You can simply add and change ingredients as you like. I thought have the stuffing ideas in one place will help people get an idea before proceeding. I have listed ideas that came to mind right away. Will be updating if I think of more.
Also stuffed parathas can be made in so many ways. The regular way would be making a ball and stuffing the filling within it.
Next would be stuffing between two rotis. Then would be rolling over the stuffing and rolling it out. I have showed pictures for the same.
Read through the basic ideas before and specific recipes that are already posted
In total I have posted about 23 varieties, both sweet and savory. Check them out.
Also be sure to scroll down to check out the different ways to roll.
Stuffing 1 with Cauliflower, Potato
Heat oil in a non stick pan, add cumin seeds, chopped onions, green chili paste, salt and grated cauliflower. Cook till cauliflower is half cooked. Add garam masala, boiled and mashed potatoes. Chopped coriander leaves.
Stuffing 2 with Gobi / Cauliflower
Instead of onions add Ginger garlic paste and without potatoes. Grate the cauliflower, add salt and leave for 10 mins. Squeeze out the excess water and saute. The squeezed water can be used for making the dough.
Stuffing 3 with Gobi / Cauliflower
To the stuffing 2, add Gram flour or Besan while cooking. This helps in binding the stuffing and gives a different taste.
Stuffing 4 with Gobi / Cauliflower
Cut the cauliflower into florets, wash and drain. Then grate them finely. Add green chilies, grated ginger garlic and saute well. To this add coriander leaves, Ajwain, salt, chili powder, garam maslaa.
Stuffing 5 with Gobi, Pomegranate Seeds
Cut the cauliflower into florets, wash and drain. Then grate them finely. Add green chilies, grated ginger garlic and saute well. To this add coriander leaves, pomegranate seeds powder/ anardana, salt, chili powder, garam maslaa.
Stuffing 6 with Gobi / Cauliflower
Grate the gobhi, squeeze out water, add green chili paste, finely chopped onions, coriander leaves. Just before making the stuffing you can add in salt and chat masala. You can add grated ginger if you like to this stuffing as well.
Stuffing 7 with Potato, Red chili Flakes
Microwave the potato for 5 -6 mins, depending on how many you use, after making sure you make marks on the outer with knife. Once done put them in water for the skin to peel off. Mash with fork and add salt, red chili flakes, Hing and coriander leaves.
Stuffing 8 with Potato, Green chili, Chat Masala
Microwave the potato for 5 - 6 mins, depending on how many you use, after making sure you make marks on the outer with knife. Once done put them in water for the skin to peel off. Mash with fork and add salt, green chilies either paste or finely chopped, chaat masala, kala namak.
Stuffing 9 with Potato and tomatoes
Saute finely chopped onions, green chilies, then add tomatoes, salt, ajwain, saute till the tomatoes are really done. Make sure you don't add the seeds and juice from the tomatoes. Finally add mashed potatoes and mash everything again.
Stuffing 10 with Radish / Mooli Paratha
Grate the mooli and then squeeze out as much water as you can by pressing it between your palms. Add chopped cilantro, green chillies to it. ¼ of onions,
Roll out the dough, spread some oil on it and then sprinkle salt, red chilli powder and chat masala on it. Smear it with your finger, put the mooli/cilantro/red chilli filling in it. Roll out as you do with regular stuffed paratha.
Stuffing 11 with Palak / Spinach stuffing
Coarsely chop the baby raw spinach leaves. Roll out the dough spread oil and put the spinach leaves. Season with salt and red chilli powder. Add some chopped onions. Roll it out.
Stuffing 12 with left over dal
Dry saute the dals that you have, Season more if needed.
Parathas with dals can be made in two ways.
Stuffed between two rotis, or blended into the flour
Stuffing 12 with Paneer, Onion, Red Chili Flakes
Soak paneer in hot water and grate. Saute onions, add salt, red chili flakes, cook well. remove from heat and add the grated paneer. Proceed to make the parathas.
Basic seasoning can be salt, red chili powder/ green chilis / red chili flakes. chat masala, garam masala, jeera powder.
With vegetables that let out water, don’t add the salt ahead.
If you are stuffing inside as a ball, flatten the sides and place the stuffing in the centre. Cover on all sides, and let it sit for 10 - 15 mins. This way it will be easy to roll out.
For Potato / Paneer stuffing, it is always better to remove the pan from heat and mix in the aloo/paneer. This way the filling will not be oily or runny.
At times you can even add some wheat flour to the stuffing and make the stuffing tight.
This method shows how you can simply top the stuffing on one roti, place the other rolled out roti on top and seal the sides. You can cook it right away, else dust again and roll out a bit. This way the stuffing gets blended well.
This method shows how you can simply spread the filling on a rolled out roti. Start rolling from one end and roll over the stuffing completely. Make a rope, and circle it again. Flatten, dust and roll out again. Cook on hot griddle.