How to Prepare Stuffed Paranthas

First you have to get the basic dough ready to make the parathas. Divide the dough in to slightly bigger balls than for paranthas and shape them into balls.


Fillings:
You can make fillings with Potato, Paneer, Cauliflower, Radish etc. Just roll one ball of the dough, you had kneaded and got ready, into a thicker round.

Method:
Put the filling inside close the round and shape into a ball again.
Roll it lightly so that the filling does not come out. You will get a thicker version of the parathas.
Put the paratha onto the hot tava, let it cook one side, then flip it, cook for a minute or two more till the paratha gets cooked and light brown spots appear on both sides.
Pour oil all over the paratha and allow the paratha to get crispier on the outside. Flip it over and cook on the other side.
Serve hot with curds / Raita / Pickles.

Note:
You can also mix  while kneading the dough, a little Methi leaves ( Fenugreek leaves ) to make Methi paratha, chopped onions  to make onion paratha or a little ajwain, will get you ajwain paratha etc. Only a little imagination is needed for this.