Indian cuisine boasts a wide variety of parathas and most of them are usually associated with vegetables. The most popular ones are aloo paratha, methi paratha, gobhi paratha, and more. These parathas are enjoyed throughout the country with yoghurt, chutneys, or any sauce of preference.
Parathas are deeply rooted in the cuisine and the love for parathas simply never fades. But apart from the common parathas that we all know and eat, some scrumptious paratha varieties are non-vegetarian. Yes, you heard that right. These parathas boast a lovely meat stuffing that will satisfy your body and soul and are perfect to enjoy at a lovely weekend dinner.
Chicken Keema Paratha
Chicken keema is among the most well-liked chicken recipes. The flatbread, which is stuffed with a spiced chicken mince mixed with garlic, turmeric, chilly powder, cumin, and a hint of garam masala, is a wholesome dish and can be enjoyed on its own as well. This paratha's crisp exterior and soft, wholesome filling make it a popular choice. Serve with chutney, achar, or dahi ka raita to complete the meal. The fresh essence and taste will make you crave more.
Mughlai Paratha
The king of non-vegetarian parathas is the Mughlai paratha. In this game, the eggs are the sole participants. Mughlai parantha is a street food staple from Bengal that is widely available throughout the nation, including in Bangladesh. To create it, egg filling and spices are put into the wheat dough. Cooked mutton or chicken mince is also stuffed into the paratha before carefully frying them on a pan, sealing the filling from all sides. This paratha pairs beautifully with mint chutney or a dollop of thick curd on the side.
Mutton Keema Paratha
Mutton Keema parathas are quite tasty. This delicious paratha is a delicacy in many parts of the world, even though many people are not familiar with it. It is thick, layered, and uniformly packed on all sides with mutton keema, or spiced mutton mince. Mutton keema paratha pairs beautifully with a nihari or mild meat gravy. It is a popular dish during Ramadan and has its origins in the Mughal Empire.
Chicken Tikka Paratha
Chicken tikka is among the most well-liked chicken recipes. Left-over chicken tikka that has absorbed all the spices and tanginess from the yoghurt is the best to use for this recipe. Therefore, take any leftover chicken tikkas and shred or chop them finely to fill them and create this paratha. Not only is this a lovely dish that will satisfy taste buds but it also ensures that none of your leftovers go to waste.
Adipoli Paratha
Adipoli Parathas, originating from Kerala, India, are a delicious and spicy variation of traditional flatbread. The term 'adipoli' translates to 'awesome' in Malayalam. These parathas boast a rich flavour, combining prawns, eggs, and aromatic spices. To prepare, knead a soft dough and cook a savoury filling of prawns and scrambled eggs with spices. Shape the dough around the filling, creating balls that are flattened into thin circles. Cook each circle until golden brown, resulting in a filling and flavourful meal that's easy to make.
Goan Sausage Paratha
We may all be aware of the famous Goan sausage, which includes spicy chorizo made from pork. But have you ever tried them in a paratha? The goan sausage is stuffed into the wholewheat dough and rolled out into flat, round discs before frying them on a tava. They are typically enjoyed for breakfast and are perfect for all people who love sausages. Serve them hot with your favourite chutney, sauce, or any dip that you prefer.