Paratha Filling
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Potatoesgrated/shredded raw | about 500 g (1 lb), grated | 500 g | 1 kg | 1.5 kg | 2 kg |
| Ginger | 1 tbsp, fine diced | 10 g | 20 g | 30 g | 40 g |
| Green Chili | 1-2, finely chopped | 10 g | 20 g | 30 g | 40 g |
| Fresh Coriander | small handful, chopped | 10 g | 20 g | 30 g | 40 g |
| Saltto taste | to taste | — | — | — | — |
| Black Pepperto taste | to taste | — | — | — | — |
| Red Chili Powderto taste | to taste | — | — | — | — |
Paratha Dough
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Wheat Flour (Atta) | 2 cups | 250 g | 500 g | 750 g | 1 kg |
| Salt | 1/2 tsp | 3 g | 6 g | 9 g | 12 g |
| Water | about 1 cup, for kneading | 240 mL | 480 mL | 720 mL | 960 mL |
| Oil or Ghee | 1 tsp (in dough) + for cooking | 5 mL | 10 mL | 15 mL | 20 mL |
Burrito Filling
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Steamed Rice | 1 cup cooked | 150 g | 300 g | 450 g | 600 g |
| Bell Peppers | 1/2 cup, julienned (mixed colors) | 60 g | 120 g | 180 g | 240 g |
| Onion | 1/2, thinly sliced | 60 g | 120 g | 180 g | 240 g |
| Kidney Beans (Rajma) | 1/2 cup cooked | 90 g | 180 g | 270 g | 360 g |
| Cheddar Cheese | 1/2 cup, grated | 50 g | 100 g | 150 g | 200 g |
| Fresh Coriander | small handful, chopped | 10 g | 20 g | 30 g | 40 g |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 | Swap4 |
|---|
| Ginger | Ground ginger | | | |
| 1 | 0.333 | | | |
| Green Chili | Dried chili flakes | | | |
| — | — | | | |
| Fresh Coriander | Ground coriander | | | |
| 1 | 0.75 | | | |
| Black Pepper | Ground black pepper | | | |
| 1 | 0.75 | | | |
| Wheat Flour (Atta) | 1 cup plus 3 tablespoons cake flour (not advised for cookies or quick breads) | 1 cup self-rising flour (omit baking powder and salt from recipe)Reader suggestion:\xa05/8 cup potato flour | 1–1/4 cups rye flour or coarsely ground whole-grain flour | 1 cup cornmeal |
| 1 | 1 | 1 | 1.25 | 1 |
| Onion | 1 tablespoon dried minced onion | 1 teaspoon onion powder | 1/4 cup frozen chopped onion | |
| — | — | — | — | |
Method
- Grate the potatoes into a bowl. Add fine diced ginger, chopped green chili, chopped coriander, salt, black pepper, and red chili powder. Mix well – this is the paratha filling.
- Make the dough: mix wheat flour and salt, add water gradually, and knead into a soft dough. Add a teaspoon of oil or ghee and knead until smooth. Rest for 10-15 minutes.
- Divide the dough into 2 balls. Roll each ball into a small disc.
- Place a portion of the potato filling in the center of each disc. Gather the edges over the filling and seal to enclose it completely.
- Roll the stuffed dough out gently into a larger round – the label in the video reads “fill in roti dough,” then rolling flattens it into a paratha.
- Heat a tawa or flat griddle over medium heat. Cook each paratha, pressing lightly with a spatula, until golden spots appear. Spread butter or ghee over the surface while cooking and flip to cook both sides. Set aside.
- Prepare the burrito fillings: steamed rice, julienned bell peppers, sliced onion, kidney beans, grated cheddar, and chopped coriander.
- Lay a cooked paratha flat. Spread the fillings down the center: rice, peppers, onion, beans, cheese, coriander.
- Roll the paratha up tightly burrito-style, tucking in the ends.
- Serve whole or halved. Optionally pan-sear the rolled burrito for a crisp finish.
Notes
Servings: 2 (per burrito). Per serving (estimated): 580 kcal, 80 g carbs, 20 g protein, 20 g fat, 8 g fiber. Macros estimated from ingredients; actual values depend on cheese quantity, oil used, and rice portion.
This recipe was extracted from a 57-second YouTube Shorts video (BritInBro Chefs) with transcripts disabled, so the steps are reconstructed from frame-by-frame analysis of the on-screen text and visuals. The paratha itself is a classic aloo (potato) stuffed paratha; the burrito wrap with rice, beans, and cheese is the fusion twist. Quantities are estimates – the video shows ingredients but does not state precise amounts.