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Foodie’s Special – Top 5 Indian Parathas With Recipe

Indian culture has a variety of cuisines and Indian cuisine is known for its exotic spices and delicate herbs. Due to its unique features, the country has produced many foods. In India, parathas are served during breakfast. These Indian parathas are a class of Indian bread and filled with various vegetables.

In this post, I have explained the healthy, delicious, and popular recipes that are cooked in almost every home in India, especially in northern India. These delicious mouth watering parathas will tempt you and delight your taste buds. Here is the list:

1. Aaloo- Pyaz (Potato-Onion) Paratha

It is one of the most popular parathas which is cooked with lots of ghee and served with dollops of white butter which is often called “Makhan” prepared at home. To cook potato parathas, follow these steps:

• First boil the potatoes and mash them. Take the onion and chop it well.

• Add spices like garam masala, green chips, salt, and red pepper according to your taste.

• Combine the potatoes and onions with the spice mix.

• For stuffing, you can choose two options first and:

From well sifted wheat flour, take two medium sized balls and roll them on a board.

Take a small piece of potato and onion mixture to cook and put it on one dough.

Cover the dough with the other one and press the edges to enclose the potato inside.

Apply some dry flour to prevent the paratha from sticking to the hot pan.

• The second method is:

Take a slightly larger piece of dough and roll it around. Place the aaloo-pyaz filling in the center of this folded dough.

• Now bring the sides together to match.

• Close the mixture by pressing with your fingers.

• Now sprinkle dry flour on the board and roll the swag.

• In both the methods, the method of cooking paratha on a hot pan or tavara is the same.

• Heat the aaloo-pyaz paratha with ghee on both sides.

• Serve the paratha with ghee, butter, mango pickle, and yogurt.

2. Gobhi (Cauliflower) Paratha

• Drain the cauliflower/gobi well and add finely chopped green chillies to the mixture.

• Squeeze the gobi completely to dry thoroughly.

• Add red pepper, salt, and a few carom seeds to the mixture.

• Take medium wheat flour and put the ingredients together and the frying method is similar to that of aloo – pyaz paratha.

• Also served with yogurt, butter, mango pickle, and sometimes coriander/mint chutney.

3. Paneer (Cottage Cheese) Paratha

It is one of my favorite choices among parathas. The process of cooking paneer paratha is as follows:

• Scrape or crush well with your hands.

• Add chopped green chilies, salt, and spice powder and mix well.

• Take a medium sized wheat flour and roll it.

Pour dry powder in it to make it come out easily.

• Fry with ghee on a hot pan or tava.

• Served with yogurt, butter, mango/chili pickle, and coriander/mint chutney.

4. Palak (Spinach) Paratha

Palak paratha is another type of parathas which is healthy and delicious. It is good for children who refuse to eat palak in vegetables. Moreover, it is the most popular Indian veg. food served at breakfast time.

• Wash spinach leaves in water to remove dirt.

• Drain them.

• Many people boil spinach leaves, mix the boiled leaves, and then grind them into wheat flour. But, I usually like to put raw vegetables in the batter like aaloo-pyaz, gobhi, and paneer paratha.

• If you want to cook according to the first method, then put boiled spinach in wheat flour, add salt, carom seeds, green pepper, red pepper, one tablespoon of ghee, and rub it on the bottom.

• Take a small dough, roll it and fry it on tava with ghee. Serve this hot spinach with butter or yogurt.

• On the other hand, if you want to eat paratha in my way. Cut the spinach leaves finely, wash them, and then rinse them thoroughly without leaving the water. Now, add the spices mentioned above.

• Follow the same procedure as for paneer or gobhi paratha.

5. Mooli (Radish) Paratha

It is one of my mom’s favorite parathas. It is usually cooked in winter because radish is easily available in winter.

• Take one mooli without leaves, remove its layer and beat it.

• Remember that when the radish has a lot of water, drain it first and squeeze it in a dry cloth to make paratha easily.

• Add carom seeds, garam masala, finely chopped green chillies, red chillies, salt as per your taste.

• The process of placing and frying the tava is the same as described above.

• Serve with coriander/mint/red chili – garlic chutney or mango pickle.

One tip to keep the parathas soft even after a while, add a tablespoon of ghee to the wheat flour while kneading. Adding a few carom seeds to the paste also helps to keep the stomach free from acidity. Apart from the above, parathas of methi, chana dal methi, sugar, are also widely available. Many Indian vegetarian restaurants including restaurants, various food courts also serve these parantas. So, try them all and please your taste!

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