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Spiced sultana paratha

Name: Spiced sultana paratha
Yield: 6 filled semicircular parathas
Cuisine: India
Ingredients: 300 g Atta whole-wheat flour Use finely milled atta.; 195 g Water for the dough Lukewarm, around 30°C.; 15 g Neutral oil for the dough Sunflower or rapeseed oil.; 4 g Fine salt; 10 g Neutral oil for the filling; 1 g Cumin seeds; 15 g Deseeded green chilli Use mild chillies; finely chop after deseeding.; 2 g Ground coriander; 30 g Sultanas Soft dried fruit, without added alcohol. Chop roughly.; 20 g Water for the filling; 25 g Atta flour for rolling Use only light dustings.; 24 g Neutral oil for cooking About 4 g per bread; some may remain.

Makes: 6 filled semicircular parathas
Heat: Medium pan heat
Cooking time: 4–6 min per bread; 24–36 min for six
Cuisine / style: India

Cook one bread at a time and check the first piece inside; adjust heat for a cooked seam.

India · Indian layered paratha

Spiced sultana paratha

Whole-wheat half-moon flatbreads with a small cumin, chilli and sultana filling. Seal them before cooking and fry over medium heat until the dough is cooked through.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Atta whole-wheat flour	300 g	Use finely milled atta.
Dough	Water for the dough	195 g	Lukewarm, around 30°C.
Dough	Neutral oil for the dough	15 g	Sunflower or rapeseed oil.
Dough	Fine salt	4 g
Filling	Neutral oil for the filling	10 g
Filling	Cumin seeds	1 g
Filling	Deseeded green chilli	15 g	Use mild chillies; finely chop after deseeding.
Filling	Ground coriander	2 g
Filling	Sultanas	30 g	Soft dried fruit, without added alcohol. Chop roughly.
Filling	Water for the filling	20 g
Handling	Atta flour for rolling	25 g	Use only light dustings.
Cooking	Neutral oil for cooking	24 g	About 4 g per bread; some may remain.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Small frying pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Plate for cooling filling	Use a clean plate or lid large enough for the job; use a heatproof plate for turning out a warm cake.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Ruler	Use a clean kitchen ruler or tape measure beside the dough to check dimensions.
Heavy skillet or tawa	Use a frying pan of similar diameter and weight. Keep a lid if specified; check oven and broiler ratings if it goes in the oven.
24–26 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Clean cloth	Use a clean lint-free tea towel or food-safe wrap. Cover resting dough without pressing down on it.
Serving plate	Use a clean plate or lid large enough for the job; use a heatproof plate for turning out a warm cake.

Timing & recipe details

Time & temperature

Cooking temperature: Medium pan heat
Cooking time: 4–6 min per bread; 24–36 min for six

Cook one bread at a time and check the first piece inside; adjust heat for a cooked seam.

Makes: 6 filled semicircular parathas
Heat: Medium pan heat
Plan for: 115 min total; 85 min active

Method

01 · Mix and knead the atta dough
8–12 min
Use: Atta whole-wheat flour; Fine salt; Neutral oil for the dough; Water for the dough
Mix the dough flour and salt in a bowl. Add the dough oil and dough water. Stir until the flour is damp, then knead for about 5 minutes until smooth. Cover the dough.
Ready when: The dough is pliable and firm enough to roll, with no dry crumbs or loose liquid.
01 Mix and knead the atta doughMix and knead a firm, pliable dough, then cover it.
02 · Rest the dough; make and cool the filling
30 min
Use: Neutral oil for the filling; Cumin seeds; Deseeded green chilli; Ground coriander; Sultanas; Water for the filling
Leave the dough covered for 30 minutes. Meanwhile, heat the filling oil in a small pan over medium-low heat. Add the cumin and stir for 30 seconds, then add the chopped chilli and cook for 1–2 minutes. Stir in the coriander, sultanas and filling water. Cook gently for 1–2 minutes, stirring, until no loose water remains. Spread on a plate to cool while the dough finishes resting.
Ready when: The dough has relaxed. The filling is cool, fragrant and moist enough to hold together, with no puddle or scorched fruit.
02 Rest the dough and cool the fillingRest the dough and cool the filling with no loose water.
03 · Divide dough and filling six ways
4–5 min
Use:
Divide the dough into six equal pieces, about 86 g each. Shape into balls and keep them covered. Divide the entire cooled filling into six equal small portions.
Ready when: There are six similar dough balls and one small filling portion for each.
03 Divide into six portionsDivide both the dough and the filling into six equal portions.
04 · Roll, fill and seal the half-moons
15–20 min
Use: Atta flour for rolling
Dust the worktop lightly with rolling flour. Roll one dough ball into an 18 cm circle of even thickness. Spread one filling portion thinly over one half, leaving a 1 cm clear border. Moisten the border with a damp fingertip, fold the empty half over and press the edges firmly together. Repeat, keeping completed breads loosely covered.
Ready when: Six flat semicircles have closed seams and no large mound of filling. The dough is thin at the sealed edge.
04 Fold over a thin fillingSpread a small portion over half the disc, then fold and seal.
05 · Heat the pan
3–5 min
Use: Atta flour for rolling
Heat a heavy 24–26 cm skillet or tawa over medium heat for 3–5 minutes. Set the cooking oil and a pastry brush nearby.
Ready when: The pan feels steadily hot and a tiny pinch of flour turns pale brown in a few seconds, rather than smoking or blackening immediately. Brush the test flour away.
05 Heat the tawaHeat the pan over medium heat and brush away the test flour.
06 · Cook each filled bread
24–36 min
Use: Neutral oil for cooking
Brush the pan with a little of the cooking oil. Add one paratha and cook for about 2–3 minutes, then turn it. Brush the upper surface lightly with oil and cook the second side for 2–3 minutes, pressing the sealed edge gently against the pan. Adjust the heat if patches darken too quickly. Cook the remaining breads the same way, using about 4 g oil per bread overall. Cut open the first one to check its centre and seam; if raw dough remains, return it to the pan over lower heat.
Ready when: Both sides have brown patches and the sealed edge feels cooked rather than gummy. Inside, there is no sticky raw dough around the filling.
06 Cook and check the first centreCook one at a time and cut the first bread to check its centre.
07 · Hold briefly and serve warm
3–5 min
Use:
Keep cooked parathas loosely wrapped in a clean cloth while the next ones cook. Serve warm after a few minutes so the filling is no longer scalding.
Ready when: The breads remain flexible and the filling is warm enough to eat safely.
07 Hold loosely covered and serve warmKeep loosely covered and serve warm after a few minutes.

What to look for

Stage	Look / feel for	Needs attention
Mix and knead the atta dough	The dough is pliable and firm enough to roll, with no dry crumbs or loose liquid.
Rest the dough; make and cool the filling	The dough has relaxed. The filling is cool, fragrant and moist enough to hold together, with no puddle or scorched fruit.
Divide dough and filling six ways	There are six similar dough balls and one small filling portion for each.
Roll, fill and seal the half-moons	Six flat semicircles have closed seams and no large mound of filling. The dough is thin at the sealed edge.
Heat the pan	The pan feels steadily hot and a tiny pinch of flour turns pale brown in a few seconds, rather than smoking or blackening immediately. Brush the test flour away.
Cook each filled bread	Both sides have brown patches and the sealed edge feels cooked rather than gummy. Inside, there is no sticky raw dough around the filling.
Hold briefly and serve warm	The breads remain flexible and the filling is warm enough to eat safely.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The seam opens during cooking.	The border was floury, overfilled or not pressed closed.	Keep the split side uppermost when practical and cook the exposed dough through.	Brush loose flour from the border, divide the filling evenly and seal before cooking.
The outside browns before the dough at the seam cooks.	The pan is too hot or the edge was left thick.	Lower the heat and turn the bread until the cut first-piece check shows cooked dough.	Roll evenly, press the seam thin and use medium pan heat.
The dough cracks while rolling.	The atta absorbed more water or the dough surface dried.	Moisten your hands, knead the dry piece briefly, cover and rest for 10 minutes before rolling again.	Keep all waiting dough covered and use only a light dusting of flour.

Storage: Best eaten warm on the day. Cool leftovers promptly, then refrigerate in a covered container for up to 2 days. Reheat in a covered skillet over gentle heat, turning until hot throughout; uncover briefly to refresh the surface.; Contains: wheat.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Five whole half-moon parathas and the two quarters of the first test bread on a plate. — Spiced sultana paratha, cooked through and served warm.

Recipe

Spiced sultana paratha

Whole-wheat half-moon flatbreads with a small cumin, chilli and sultana filling. Seal them before cooking and fry over medium heat until the dough is cooked through.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Atta whole-wheat flour	300 g	Use finely milled atta.
Dough	Water for the dough	195 g	Lukewarm, around 30°C.
Dough	Neutral oil for the dough	15 g	Sunflower or rapeseed oil.
Dough	Fine salt	4 g
Filling	Neutral oil for the filling	10 g
Filling	Cumin seeds	1 g
Filling	Deseeded green chilli	15 g	Use mild chillies; finely chop after deseeding.
Filling	Ground coriander	2 g
Filling	Sultanas	30 g	Soft dried fruit, without added alcohol. Chop roughly.
Filling	Water for the filling	20 g
Handling	Atta flour for rolling	25 g	Use only light dustings.
Cooking	Neutral oil for cooking	24 g	About 4 g per bread; some may remain.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Small frying pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Plate for cooling filling	Use a clean plate or lid large enough for the job; use a heatproof plate for turning out a warm cake.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Ruler	Use a clean kitchen ruler or tape measure beside the dough to check dimensions.
Heavy skillet or tawa	Use a frying pan of similar diameter and weight. Keep a lid if specified; check oven and broiler ratings if it goes in the oven.
24–26 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Clean cloth	Use a clean lint-free tea towel or food-safe wrap. Cover resting dough without pressing down on it.
Serving plate	Use a clean plate or lid large enough for the job; use a heatproof plate for turning out a warm cake.

Timing & recipe details

Makes: 6 filled semicircular parathas
Heat: Medium pan heat
Allow: 115 min total; 85 min active

How do I make it?

Mix and knead the atta dough
8–12 min
Mix the dough flour and salt in a bowl. Add the dough oil and dough water. Stir until the flour is damp, then knead for about 5 minutes until smooth. Cover the dough.
Mix and knead a firm, pliable dough, then cover it.
Ready when: The dough is pliable and firm enough to roll, with no dry crumbs or loose liquid.
Rest the dough; make and cool the filling
30 min
Leave the dough covered for 30 minutes. Meanwhile, heat the filling oil in a small pan over medium-low heat. Add the cumin and stir for 30 seconds, then add the chopped chilli and cook for 1–2 minutes. Stir in the coriander, sultanas and filling water. Cook gently for 1–2 minutes, stirring, until no loose water remains. Spread on a plate to cool while the dough finishes resting.
Rest the dough and cool the filling with no loose water.
Ready when: The dough has relaxed. The filling is cool, fragrant and moist enough to hold together, with no puddle or scorched fruit.
Divide dough and filling six ways
4–5 min
Divide the dough into six equal pieces, about 86 g each. Shape into balls and keep them covered. Divide the entire cooled filling into six equal small portions.
Divide both the dough and the filling into six equal portions.
Ready when: There are six similar dough balls and one small filling portion for each.
Roll, fill and seal the half-moons
15–20 min
Dust the worktop lightly with rolling flour. Roll one dough ball into an 18 cm circle of even thickness. Spread one filling portion thinly over one half, leaving a 1 cm clear border. Moisten the border with a damp fingertip, fold the empty half over and press the edges firmly together. Repeat, keeping completed breads loosely covered.
Spread a small portion over half the disc, then fold and seal.
Ready when: Six flat semicircles have closed seams and no large mound of filling. The dough is thin at the sealed edge.
Heat the pan
3–5 min
Heat a heavy 24–26 cm skillet or tawa over medium heat for 3–5 minutes. Set the cooking oil and a pastry brush nearby.
Heat the pan over medium heat and brush away the test flour.
Ready when: The pan feels steadily hot and a tiny pinch of flour turns pale brown in a few seconds, rather than smoking or blackening immediately. Brush the test flour away.
Cook each filled bread
24–36 min
Brush the pan with a little of the cooking oil. Add one paratha and cook for about 2–3 minutes, then turn it. Brush the upper surface lightly with oil and cook the second side for 2–3 minutes, pressing the sealed edge gently against the pan. Adjust the heat if patches darken too quickly. Cook the remaining breads the same way, using about 4 g oil per bread overall. Cut open the first one to check its centre and seam; if raw dough remains, return it to the pan over lower heat.
Cook one at a time and cut the first bread to check its centre.
Ready when: Both sides have brown patches and the sealed edge feels cooked rather than gummy. Inside, there is no sticky raw dough around the filling.
Hold briefly and serve warm
3–5 min
Keep cooked parathas loosely wrapped in a clean cloth while the next ones cook. Serve warm after a few minutes so the filling is no longer scalding.
Keep loosely covered and serve warm after a few minutes.
Ready when: The breads remain flexible and the filling is warm enough to eat safely.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The seam opens during cooking.	The border was floury, overfilled or not pressed closed.	Keep the split side uppermost when practical and cook the exposed dough through. Brush loose flour from the border, divide the filling evenly and seal before cooking.
The outside browns before the dough at the seam cooks.	The pan is too hot or the edge was left thick.	Lower the heat and turn the bread until the cut first-piece check shows cooked dough. Roll evenly, press the seam thin and use medium pan heat.
The dough cracks while rolling.	The atta absorbed more water or the dough surface dried.	Moisten your hands, knead the dry piece briefly, cover and rest for 10 minutes before rolling again. Keep all waiting dough covered and use only a light dusting of flour.

Useful recipe notes

Contains: wheat.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Spiced sultana paratha at a glance

Makes: 6 filled semicircular parathas
Heat: Medium pan heat
Cooking time: 4–6 min per bread; 24–36 min for six
Cuisine / style: India

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Atta whole-wheat flour	300 g	100%
Water for the dough	195 g	65%
Neutral oil for the dough	15 g	5%
Fine salt	4 g	1.3%

Method

01 · Mix and knead the atta dough

02 · Rest the dough; make and cool the filling

03 · Divide dough and filling six ways

04 · Roll, fill and seal the half-moons

05 · Heat the pan

06 · Cook each filled bread

07 · Hold briefly and serve warm

What to look for

Troubleshooting

How do I make it?

Mix and knead the atta dough

Rest the dough; make and cool the filling

Divide dough and filling six ways

Roll, fill and seal the half-moons

Heat the pan

Cook each filled bread

Hold briefly and serve warm

What can go wrong, and how can I fix it?

Spiced sultana paratha at a glance