8 All-Time Favourite Indian Parathas

8 All-Time Favourite Indian Parathas

Parathas, a beloved staple in Indian cuisine, are versatile, flavorful, and comforting. These unleavened flatbreads can be stuffed or plain, and are enjoyed across the country in various forms. Each region has its own special take on this delightful dish, often passed down through generations. Here, we celebrate eight all-time favorite Indian parathas that showcase the diversity and richness of Indian culinary traditions.

1. Aloo Paratha

Origin: Punjab

Aloo Paratha is perhaps the most famous of all Indian parathas. This Punjabi delight features a spicy mashed potato filling mixed with onions, green chilies, coriander, and a blend of traditional spices. Cooked on a hot griddle with ghee or oil, it’s crispy on the outside and soft inside. Typically served with a dollop of butter, curd, and pickle, Aloo Paratha is a hearty breakfast or dinner option.

2. Gobhi Paratha

Origin: Punjab

Gobhi Paratha, another Punjabi favorite, is stuffed with grated cauliflower mixed with finely chopped onions, green chilies, ginger, and a medley of spices. The cauliflower filling gives this paratha a unique, slightly crunchy texture. Like Aloo Paratha, it is best enjoyed with butter, curd, and pickle.

3. Methi Paratha

Origin: Gujarat

Methi Paratha is a nutritious and flavorful option, infused with fresh fenugreek (methi) leaves. The dough is prepared by kneading together wheat flour with chopped methi leaves, spices, and sometimes a bit of yogurt. Methi Paratha is a healthier alternative, often served with yogurt or raita and can be enjoyed as a meal or a snack.

4. Paneer Paratha

Origin: North India

Paneer Paratha is stuffed with a spiced mixture of grated paneer (Indian cottage cheese), coriander, green chilies, and spices. This paratha is rich in protein and has a soft, creamy texture inside, paired with a crispy outer layer. It’s a favorite among both vegetarians and cheese lovers, typically served with curd and pickle.

5. Palak Paratha

Origin: North India

Palak Paratha is made by incorporating pureed spinach (palak) into the wheat dough, creating a vibrant green flatbread. It’s both nutritious and visually appealing. Sometimes additional spices and herbs are mixed in to enhance the flavor. Palak Paratha can be served with a variety of accompaniments, such as curd, pickle, or even a simple curry.

6. Mooli Paratha

Origin: Punjab

Mooli Paratha is a winter specialty, stuffed with grated radish (mooli) mixed with spices, green chilies, and coriander. The radish gives the paratha a slightly sharp and tangy flavor, making it distinct. This paratha is often enjoyed with a side of curd and pickle, and is especially popular in Punjabi households.

7. Lachha Paratha

Origin: Punjab

Unlike the stuffed variants, Lachha Paratha is known for its flaky, layered texture. The dough is rolled out with layers of ghee or oil, then folded and rolled again multiple times to create layers. The result is a crispy, buttery paratha that pairs perfectly with rich gravies, curries, or even just a cup of chai.

8. Pyaaz Paratha

Origin: Rajasthan

Pyaaz Paratha, hailing from Rajasthan, is filled with a mixture of finely chopped onions, green chilies, coriander, and spices. The onions caramelize slightly during cooking, adding a subtle sweetness to the spicy filling. This paratha is typically served with raita, pickle, or a tangy yogurt-based dip.

Conclusion

Parathas are a testament to the diversity of Indian cuisine, each variant offering a unique taste and texture. Whether you prefer the simplicity of a plain paratha or the rich flavors of a stuffed one, there’s a paratha for every palate. These eight favorites highlight the regional variations and creativity that go into making parathas an enduring part of Indian culinary heritage.

1. Aloo Paratha (Potato Paratha)

Ingredients:

For the Dough:

  • 2 cups whole wheat flour
  • Water (as needed)
  • 1 tsp salt
  • 1 tbsp oil or ghee

For the Filling:

  • 4 medium-sized potatoes (boiled and mashed)
  • 1 small onion (finely chopped)
  • 2 green chilies (finely chopped)
  • 1 tsp grated ginger
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • Salt to taste
  • Fresh coriander leaves (chopped)
  • Ghee or oil (for cooking)

Instructions:

  1. Prepare the Dough:
    • In a mixing bowl, combine the wheat flour and salt.
    • Add water gradually and knead into a soft dough. Add oil and knead again.
    • Cover and let it rest for 20-30 minutes.
  2. Prepare the Filling:
    • In a bowl, mix the mashed potatoes, onions, green chilies, ginger, cumin seeds, garam masala, coriander powder, salt, and fresh coriander leaves.
    • Ensure the filling is mixed well and is lump-free.
  3. Assemble the Parathas:
    • Divide the dough into equal-sized balls.
    • Roll each ball into a small circle, place a portion of the filling in the center, and gather the edges to seal.
    • Gently roll out the stuffed dough ball into a paratha, ensuring the filling doesn’t spill out.
  4. Cook the Parathas:
    • Heat a tawa or griddle over medium heat.
    • Cook each paratha, applying ghee or oil, until golden brown on both sides.
    • Serve hot with butter, curd, and pickle.

2. Gobhi Paratha (Cauliflower Paratha)

Ingredients:

For the Dough:

  • 2 cups whole wheat flour
  • Water (as needed)
  • 1 tsp salt
  • 1 tbsp oil or ghee

For the Filling:

  • 1 medium cauliflower (grated)
  • 1 small onion (finely chopped)
  • 2 green chilies (finely chopped)
  • 1 tsp grated ginger
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • Salt to taste
  • Fresh coriander leaves (chopped)
  • Ghee or oil (for cooking)

Instructions:

  1. Prepare the Dough:
    • In a mixing bowl, combine the wheat flour and salt.
    • Add water gradually and knead into a soft dough. Add oil and knead again.
    • Cover and let it rest for 20-30 minutes.
  2. Prepare the Filling:
    • In a bowl, mix the grated cauliflower, onions, green chilies, ginger, cumin seeds, garam masala, coriander powder, salt, and fresh coriander leaves.
    • Ensure the filling is mixed well and is lump-free.
  3. Assemble the Parathas:
    • Divide the dough into equal-sized balls.
    • Roll each ball into a small circle, place a portion of the filling in the center, and gather the edges to seal.
    • Gently roll out the stuffed dough ball into a paratha, ensuring the filling doesn’t spill out.
  4. Cook the Parathas:
    • Heat a tawa or griddle over medium heat.
    • Cook each paratha, applying ghee or oil, until golden brown on both sides.
    • Serve hot with butter, curd, and pickle.

3. Methi Paratha (Fenugreek Paratha)

Ingredients:

For the Dough:

  • 2 cups whole wheat flour
  • 1 cup fresh methi (fenugreek) leaves (finely chopped)
  • 1 tsp salt
  • 1 tsp carom seeds (ajwain)
  • 1 tsp cumin seeds
  • Water (as needed)
  • 1 tbsp oil or ghee

Instructions:

  1. Prepare the Dough:
    • In a mixing bowl, combine the wheat flour, chopped methi leaves, salt, carom seeds, and cumin seeds.
    • Add water gradually and knead into a soft dough. Add oil and knead again.
    • Cover and let it rest for 20-30 minutes.
  2. Assemble the Parathas:
    • Divide the dough into equal-sized balls.
    • Roll each ball into a paratha.
  3. Cook the Parathas:
    • Heat a tawa or griddle over medium heat.
    • Cook each paratha, applying ghee or oil, until golden brown on both sides.
    • Serve hot with curd or raita and pickle.

4. Paneer Paratha (Cottage Cheese Paratha)

Ingredients:

For the Dough:

  • 2 cups whole wheat flour
  • Water (as needed)
  • 1 tsp salt
  • 1 tbsp oil or ghee

For the Filling:

  • 1 cup grated paneer
  • 1 small onion (finely chopped)
  • 2 green chilies (finely chopped)
  • 1 tsp grated ginger
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • Salt to taste
  • Fresh coriander leaves (chopped)
  • Ghee or oil (for cooking)

Instructions:

  1. Prepare the Dough:
    • In a mixing bowl, combine the wheat flour and salt.
    • Add water gradually and knead into a soft dough. Add oil and knead again.
    • Cover and let it rest for 20-30 minutes.
  2. Prepare the Filling:
    • In a bowl, mix the grated paneer, onions, green chilies, ginger, cumin seeds, garam masala, coriander powder, salt, and fresh coriander leaves.
    • Ensure the filling is mixed well and is lump-free.
  3. Assemble the Parathas:
    • Divide the dough into equal-sized balls.
    • Roll each ball into a small circle, place a portion of the filling in the center, and gather the edges to seal.
    • Gently roll out the stuffed dough ball into a paratha, ensuring the filling doesn’t spill out.
  4. Cook the Parathas:
    • Heat a tawa or griddle over medium heat.
    • Cook each paratha, applying ghee or oil, until golden brown on both sides.
    • Serve hot with curd and pickle.

5. Palak Paratha (Spinach Paratha)

Ingredients:

For the Dough:

  • 2 cups whole wheat flour
  • 1 cup spinach leaves (blanched and pureed)
  • 1 tsp salt
  • 1 tsp cumin seeds
  • Water (as needed)
  • 1 tbsp oil or ghee

Instructions:

  1. Prepare the Dough:
    • In a mixing bowl, combine the wheat flour, spinach puree, salt, and cumin seeds.
    • Add water gradually if needed and knead into a soft dough. Add oil and knead again.
    • Cover and let it rest for 20-30 minutes.
  2. Assemble the Parathas:
    • Divide the dough into equal-sized balls.
    • Roll each ball into a paratha.
  3. Cook the Parathas:
    • Heat a tawa or griddle over medium heat.
    • Cook each paratha, applying ghee or oil, until golden brown on both sides.
    • Serve hot with curd, pickle, or curry.

6. Mooli Paratha (Radish Paratha)

Ingredients:

For the Dough:

  • 2 cups whole wheat flour
  • Water (as needed)
  • 1 tsp salt
  • 1 tbsp oil or ghee

For the Filling:

  • 1 medium radish (grated and squeezed to remove excess water)
  • 1 small onion (finely chopped)
  • 2 green chilies (finely chopped)
  • 1 tsp grated ginger
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • Salt to taste
  • Fresh coriander leaves (chopped)
  • Ghee or oil (for cooking)

Instructions:

  1. Prepare the Dough:
    • In a mixing bowl, combine the wheat flour and salt.
    • Add water gradually and knead into a soft dough. Add oil and knead again.
    • Cover and let it rest for 20-30 minutes.
  2. Prepare the Filling:
    • In a bowl, mix the grated radish, onions, green chilies, ginger, cumin seeds, garam masala, coriander powder, salt, and fresh coriander leaves.
    • Ensure the filling is mixed well and is lump-free.
  3. Assemble the Parathas:
    • Divide the dough into equal-sized balls.
    • Roll each ball into a small circle, place a portion of the filling in the center, and gather the edges to seal.
    • Gently roll out the stuffed dough ball into a paratha, ensuring the filling doesn’t spill out.
  4. Cook the Parathas:
    • Heat a tawa or griddle over medium heat.
    • Cook each paratha, applying ghee or oil, until golden brown on both sides.
    • Serve hot with curd and pickle.

7. Lachha Paratha (Layered Paratha)

Ingredients:

For the Dough:

  • 2 cups whole wheat flour
  • Water (as needed)
  • 1 tsp salt
  • 1 tbsp oil or ghee

For Layering:

  • Ghee or oil (for brushing)
  • Whole wheat flour (for dusting)

Instructions:

  1. Prepare the Dough:
    • In a mixing bowl, combine the wheat flour and salt.
    • Add water gradually and knead into a soft dough. Add oil and knead again.
    • Cover and let it rest for 20-30 minutes.
  2. Prepare the Lachha Parathas:
    • Divide the dough into equal-sized balls.
    • Roll each ball into a thin circle.
    • Brush the circle with ghee or oil and sprinkle with a little flour.
    • Fold into a fan-like structure, then roll into a spiral and flatten gently.
    • Roll out the spiral into a paratha.
  3. Cook the Lachha Parathas:
    • Heat a tawa or griddle over medium heat.
    • Cook each paratha, applying ghee or oil, until golden brown and crispy on both sides.
    • Serve hot with any curry or dal.

8. Pyaaz Paratha (Onion Paratha)

Ingredients:

For the Dough:

  • 2 cups whole wheat flour
  • Water (as needed)
  • 1 tsp salt
  • 1 tbsp oil or ghee

For the Filling:

  • 2 medium onions (finely chopped)
  • 2 green chilies (finely chopped)
  • 1 tsp grated ginger
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • Salt to taste
  • Fresh coriander leaves (chopped)
  • Ghee or oil (for cooking)

Instructions:

  1. Prepare the Dough:
    • In a mixing bowl, combine the wheat flour and salt.
    • Add water gradually and knead into a soft dough. Add oil and knead again.
    • Cover and let it rest for 20-30 minutes.
  2. Prepare the Filling:
    • In a bowl, mix the chopped onions, green chilies, ginger, cumin seeds, garam masala, coriander powder, salt, and fresh coriander leaves.
    • Ensure the filling is mixed well and is lump-free.
  3. Assemble the Parathas:
    • Divide the dough into equal-sized balls.
    • Roll each ball into a small circle, place a portion of the filling in the center, and gather the edges to seal.
    • Gently roll out the stuffed dough ball into a paratha, ensuring the filling doesn’t spill out.
  4. Cook the Parathas:
    • Heat a tawa or griddle over medium heat.
    • Cook each paratha, applying ghee or oil, until golden brown on both sides.
    • Serve hot with curd and pickle.

Enjoy making these delicious parathas!



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