Fava Fennel Paratha

This fava fennel paratha is an aromatic and hearty paratha stuffed with fava beans and fennel and is simple to make for lunch or dinner. You can serve this vegan whole wheat paratha for any meal.

Fava Fennel Paratha

This paratha is a must for any paratha lovers. This makes a scrumptious meal with tons of nutrition. Therefore, a perfect choice to make for lunch or dinner. This recipe uses dried lava beans and hence you can make this paratha all around the year. The mild aroma and flavor of fennel makes this paratha a unique one from any other paratha that you would have tasted!

Close view showing the filling inside the paratha

Ingredients

The following ingredients will be required to make this delicious paratha:

Whole wheat paratha - Whole wheat flour forms the outer covering of the paratha. This gives wholesome nutrition as it is a great source of proteins and fiber.

Fennel bulb - This adds to the mild flavor and aroma of the paratha.

Fava beans - The second star of the recipe which boosts the protein content as well as fiber.

Fennel powder - this fortifies the fennel flavor and aroma of the paratha. This also aids in digestion.

Cayenne - adds to the heat. You can adjust this based on your spice tolerance.

Thai chili pepper - This boosts the heat level You can add as per your preference.

Oil - Neutral flavored oil is used in this recipe.

Potatoes - Cooked and mashed potatoes help as a binder.

Ginger - Enhances flavor as well as aids in digestion.

Cumin - This adds flavor and aroma just like fennel, and is also a digestive aid.

Salt - gives flavor.

Water - To knead the dough. Adjust the water as per the whole wheat flour you are using.

Cilantro - Gives extra aroma and flavor. You can use parsley too.

Chili flakes - This is optional. This is used to increase the heat level.

Cooking the Fava Beans

As I said before, this recipe uses dry lava beans and hence planning is required to make this paratha. But it is not too hard. You will have to soak the beans for attest 8-10 hours and then simmer it for about 30 minutes. That's all!

Tip

Paratha filling should be dry and should not have more liquid. This will make shaping and rolling the paratha hard resulting in a mess. To prevent this, drain the cooked beans completely. This will ensure that there is little water content. In addition, sautéing the filling helps in controlling the liquid content. This way, I can guarantee perfect results every time with this recipe.

Is this recipe vegan?

Yes, this recipe is vegan. Oil is used for cooking the filling as well as the paratha. Moreover no dairy products are used in this recipe. If you prefer a regular version instead, you may use butter or ghee for cooking the paratha.

Storage

The paratha can be stored for a day at normal room temperature. You can store this for 4-5 days in the refrigerator. Heat them on a pan and serve them. I always keep a piece of parchment paper in between the parathas while packing them. This prevents the paratha from sticking to other parathas. You can also freeze this for three months. Beyond that I haven't tested it. If you do, please let me know.

Serving Suggestions

This paratha is great for any meal. Serve this breakfast too as you can make it ahead and store it. Plus, I love the idea of packing this for lunch as this is totally filling and you do not crave for any late afternoon snack. You can also serve this for dinner too. I prefer serving this with a simple salad, pickle, and/or some yogurt.

More Paratha Recipes

We love delicious parathas as a part of our meal. I make different parathas based on what I have on hand at that time and stuffed parathas are a usual one in our menu. Tofu Paratha, Sprouts Stuffed Paratha, and Edamame Paratha are high in protein. Cheese parathas are also welcome in our home. I often make Broccoli Carrot and Cheddar Paratha or Cheese Stuffed jalapeño Paratha which are our favorites. You can also make dessert parathas and this Chocolate Cashew Coconut Caramel Stuffed Paratha is a great option that I would suggest.

Paratha recipes from A-Z

For the #2024alphabetchallenge, I am making parathas from A-Z. Earlier, I had shared Avocado Paratha, Beet Fennel Paratha, Chocolate Cashew Coconut Caramel Stuffed Paratha, Dates Walnut Paratha, and Edamame Paratha. Here is the paratha recipe for the letter, 'F'. Stay tuned for more paratha recipes.

Fava Fennel Paratha

This fava fennel paratha is an aromatic and hearty paratha stuffed with fava beans and fennel and is simple to make for lunch or dinner.

Course Main Course

Cuisine Fusion

Keyword fava beans, fennel, paratha, stuffed parathas, vegan, whole wheat

Servings

Ingredients

For the dough

2 cups Whole wheat flour
1 tsp Salt
1 tbsp Oil
1 cup water (about a cup)

For the Java Fennel Filling

1¼ cups Fava beans cooked
1 cup potatoes cooked, mashed
1¼ cup Fennel bulb finely chopped
1 tbsp Ginger finely chopped
1-2 Thai chili Finely chopped
1 tsp salt
1 tsp Fennel powder
3/4 tsp cayenne
3 tbsp Cilantro finely chopped
½ tsp Chili flakes optional
1 tbsp oil
1 tsp Cumin

For Brushing

2-3 tbsp Oil

Instructions

Add the whole wheat flour, salt, one tablespoon oil to your stand mixer and sprinkle water. Knead to a smooth dough and rest for 15-30 minutes.
Heat oil in a pan, add the cumin seeds and fry for 30 seconds. Then, add the chopped fennel, ginger, and Thai chili. Saute for 4-5 minutes until fennel is soft.
Mash the cooked Java beans to a coarse texture with a potato masher.
Then add the mashed lava beans to the fennel mixture followed by fennel powder, cayenne, salt, and mashed potatoes. Cook for about 5-6 minutes until the mixture is dry. Remove from flame, transfer to a bowl. Add chili flakes (optional) and cilantro, and mix.
Divide the dough and the filling into 9 equal portions.
Flatten each dough portion to a 5-inch disc. Place a portion of the filling and gather ends to seal. Dust with flour and roll it into a 8-9 in. circle. Repeat with the remaining dough portions.
Heat a cast-iron pan and place the paratha, cook for 2 minutes over medium flame. Brush with oil, flip and cook for 1 and half minute. Brush the top side with a little oil and flip again and cook for 30 seconds. Remove from the pan and set aside. Repeat with the remaining parathas.
Serve hot/warm with pickle/yogurt/salad.