Zoey's Favorite Iftar Taco Bell Chalupa Supreme Recipe in Urdu Hindi - Rkk
Zoey's Favorite Iftar Taco Bell Chalupa Supreme Recipe in Urdu Hindi - RKK is a easy Indian recipe that serves 4. 250 calories per serving. Recipe by Ruby Ka Kitchen on YouTube.
Prep: 30 min | Cook: 20 min | Total: 1 hr
Cost: $2.82 total, $0.71 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1 tablespoon Baking Soda (ensure it is fresh)
- 0.5 teaspoon Salt (fine table salt)
- 1.5 cups Whole Milk (room temperature)
- 1 teaspoon Vegetable Oil (plus extra for frying)
- 2 Green Chilies (finely chopped, seeds removed for milder heat)
- 2 Tomatoes (ripe, blended into puree)
- 1 tablespoon Garlic Paste (or 2 minced garlic cloves)
- 1 tablespoon Onion Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Chicken Masala Powder (or any vegetarian masala blend)
- 2 tablespoons Yogurt (optional, for serving)
- 2 tablespoons Fresh Cream (optional, drizzle on top)
Instructions
Make the Dough
In a mixing bowl combine the sifted all‑purpose flour, baking soda and salt. Mix well, then add the milk and 1 tsp oil. Knead until a smooth, non‑sticky dough forms.
Time: PT10M
Rest the Dough
Cover the dough with a damp cloth and let it rest for 10 minutes. This relaxes the gluten and makes rolling easier.
Time: PT10M
Prepare Tomato Puree
Blend the tomatoes until smooth. Set aside.
Time: PT5M
Cook the Spicy Tomato Filling
Heat 1 tsp oil in a saucepan over medium heat. Add garlic paste, onion powder, cumin powder, chicken masala (or vegetarian masala) and half a teaspoon salt. Sauté for 1 minute. Add the tomato puree, stir and cook for 5‑6 minutes until the mixture thickens and the raw tomato smell disappears.
Time: PT7M
Temperature: Medium
Divide and Roll the Dough
Divide the rested dough into 4 equal balls. Lightly flour a surface and roll each ball into a 6‑inch circle, about 3‑4 mm thick.
Time: PT5M
Fill and Seal the Parathas
Place 2‑3 tbsp of the hot tomato filling on one half of each rolled circle. Fold the other half over and press the edges firmly to seal, creating a semi‑circle or a pocket.
Time: PT5M
Pan‑Fry the Parathas
Heat the tawa or non‑stick skillet over medium‑low heat. Add a few drops of oil, spread thinly. Place a filled paratha on the skillet, cook 2‑3 minutes until golden spots appear, then flip and cook the other side 2‑3 minutes. Press gently with a spatula for even cooking. Repeat for all parathas.
Time: PT15M
Temperature: Medium‑Low
Serve
Serve the hot tomato parathas immediately, drizzled with a little fresh cream or a side of yogurt if desired.
Time: PT3M
Nutrition Facts
- Calories
- 250
- Protein
- 6 g
- Carbohydrates
- 40 g
- Fat
- 8 g
- Fiber
- 3 g
Dietary info: Vegetarian, Contains dairy
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour
- Instead of Baking Soda: Baking Powder (use 3×)
- Instead of Salt: Sea Salt
- Instead of Whole Milk: Almond Milk (for dairy‑free)
- Instead of Vegetable Oil: Canola Oil, Ghee
- Instead of Green Chilies: Jalapeño (finely diced)
- Instead of Tomatoes: Canned crushed tomatoes (drained)
- Instead of Garlic Paste: Minced Garlic
- Instead of Onion Powder: Finely minced fresh onion
- Instead of Cumin Powder: Ground Cumin Seeds
- Instead of Chicken Masala Powder: Garam Masala, Maggi Chicken Masala
- Instead of Yogurt: Coconut Yogurt (vegan)
- Instead of Fresh Cream: Greek Yogurt
Equipment Needed
- Mixing Bowl
- Whisk or Spoon
- Blender or Hand Mixer
- Saucepan
- Tawa or Non‑stick Skillet
- Spatula
- Rolling Pin
- Plate
Critical Steps — Do Not Skip
- Kneading a smooth, non‑sticky dough without adding too much flour.
- Cooking the tomato puree until it thickens; under‑cooked puree stays watery.
- Sealing the paratha edges tightly to prevent filling leakage.
- Frying at the correct temperature – too hot burns the outside before the inside cooks.
Chef Tips from the Video
- Add a pinch of sugar to the tomato sauce for a subtle balance of acidity.
- For extra crispness, brush a thin layer of melted butter on the paratha just before serving.
- If you like extra heat, keep the seeds of the green chilies.
Troubleshooting
Dough is too sticky and hard to roll.
Add a tablespoon of flour at a time, kneading until the dough is smooth but not dry.
Tomato filling remains watery.
Cook the puree longer on medium heat, stirring frequently, until excess moisture evaporates.
Paratha cracks open while frying.
Make sure the edges are pressed firmly and sealed; you can crimp with a fork.
Paratha browns too quickly and remains raw inside.
Reduce the heat to medium‑low and cook a little longer, covering the pan briefly to trap steam.
Storage
Refrigerator: Store cooked parathas in an airtight container for up to 2 days. Reheat on a skillet.
Freezer: Wrap individually in parchment paper and freeze for up to 1 month. Thaw and reheat.
Room temperature: Not recommended beyond 2 hours due to dairy and moisture.
Make-Ahead Tips
- The dough can be prepared a day ahead and kept refrigerated, covered.
- Tomato filling can be cooked and stored in the fridge for up to 3 days; reheat before using.
Frequently Asked Questions
What is the cultural significance and history of Tomato Paratha in Indian cuisine?
Tomato Paratha is a modern twist on traditional Indian stuffed flatbreads, which have been a staple in North Indian households for centuries. The addition of tomato puree reflects contemporary tastes and the influence of regional tomato‑based gravies.
What are the traditional regional variations of stuffed parathas in Indian cuisine?
Across India, stuffed parathas vary widely – from Aloo (potato) in Punjab, Gobi (cauliflower) in Uttar Pradesh, to Paneer in Rajasthan. Tomato Paratha is a newer variation popular in urban kitchens, especially in the Hindi‑speaking belt.
How is Tomato Paratha traditionally served in North Indian households?
It is usually served hot with a side of plain yogurt, fresh cucumber raita, or a drizzle of fresh cream. Some families also pair it with pickles or a simple salad.
What occasions or celebrations is Tomato Paratha associated with in Indian culture?
While not tied to a specific festival, stuffed parathas are common for weekend brunches, family gatherings, and as a hearty snack during monsoon evenings when a warm, comforting dish is desired.
What makes Tomato Paratha special or unique in Indian flatbread cuisine?
The bright, tangy tomato filling adds a juicy, slightly acidic contrast to the soft, buttery dough, creating a balance of textures and flavors that differs from the more common potato or paneer fillings.
What are the most common mistakes to avoid when making Tomato Paratha?
Common errors include over‑kneading the dough, which makes it tough; under‑cooking the tomato puree, leaving excess moisture; and not sealing the edges tightly, causing the filling to leak during frying.
Why does this Tomato Paratha recipe use baking soda instead of baking powder?
Baking soda reacts with the acidity of the tomato puree and the small amount of salt, giving the dough a lighter texture without the need for additional leavening agents that could alter the flavor.
Can I make Tomato Paratha ahead of time and how should I store it?
Yes. Prepare the dough and tomato filling a day ahead, refrigerate them separately, and assemble and fry the parathas just before serving. Cooked parathas keep in the fridge for up to two days and can be reheated on a skillet.
What texture and appearance should I look for when the Tomato Paratha is done?
The paratha should be golden‑brown with crisp spots on both sides, and the interior should be soft yet firm enough to hold the filling without breaking. The tomato filling should be thick and glossy.
What does the YouTube channel Ruby Ka Kitchen specialize in?
Ruby Ka Kitchen focuses on easy‑to‑follow Indian home‑cooking recipes, often highlighting quick meals, street‑food inspired snacks, and creative twists on classic dishes for everyday cooks.
How does the YouTube channel Ruby Ka Kitchen's approach to Indian cooking differ from other Indian cooking channels?
Ruby Ka Kitchen emphasizes minimal equipment, short preparation times, and practical tips for busy home cooks, whereas many other channels may focus on elaborate techniques or restaurant‑style presentations.
Last updated: August 23, 2026
