3 lip-smacking paratha recipes you must try

Whether you are looking for a chatpati aloo paratha recipe or a protein-packed one, we suggest these three parathas that you can try making in the morning or for a quick dinner tonight.

(Recipe by chef Kunal Kapur)

Ingredients

Dough

2 cups Whole wheat flour (Atta)

a generous pinch Salt

3/4 cup Water

Stuffing

1 1/2 cup Potato (boiled & mashed)

3/4 tsp Salt

3/4 tsp Red chilly powder

1 1/2 tsp Cumin

1 tbsp Coriander seeds

2 tsp Ginger chopped

1 no Green chilly chopped

1 tbsp Coriander chopped

1/2 tbsp each side Desi Ghee

Method

In a bowl add atta, salt, and water to make a dough. Give it a rest for 10 mins. For the stuffing mix all the ingredients except ghee.

Divide the dough into equal balls of the size of a golf ball. Gently roll it or using your hands spread it 3inches in diameter. Now using a spoon place a generous helping of the stuffing in the dough and close it.

Roll it again. Heat a pan and cook on both sides. Apply ghee and again cook on both sides. Remove and serve hot.

2. Spinach cheese paratha

(Recipe by Chef Pankaj Bhadouria)

Ingredients

1 cup all purpose flour

1 cup wheat flour

Salt, black pepper, oregano, paprika

1 tsp chopped garlic

1/2 cup chopped onions

250 gm chopped spinach

Mozzarella Cheese

Method

In a bowl, add all purpose flour, wheat flour, water and a pinch of salt to prepare dough.

Heat some oil in a wok and add garlic, chopped onion and salt as per taste. Cook till it turns translucent.

Add spinach. Add 1 tsp black pepper 1 tsp oregano, 1 tsp paprika. Cook till spinach is wilted. Add 1 cup mozzarella cheese after spinach is cooled down.

Divide the dough into balls. Roll it a bit and put the stuffing and close it in a square shape. Roll it again. Heat a tawa and cook on both sides using oil or ghee. Serve it hot.

3. Chana dal paratha

(Recipe by Pankaj Bhadouria)

Ingredients

2 cups soaked Bengal gram lentil

1 tbsp oil

1 tsp cumin seeds

Pinch of asafoetida

10-12 garlic cloves

4-5 whole red chillies

red chilli powder

Salt to taste

Green chillies and coriander leaves

Method

In a pressure cooker, heat oil and add cumin seeds, hing, chopped garlic cloves, red chillies and salt to taste and 1 tsp red chilli powder. Add 1/4 cup water and close the lid. Pressure cook for two whistles.

Cool and grind to a coarse mix. Add chopped green chillies and coriander to the stuffing.

Prepare a flour dough, cut it into balls, roll it a bit and put the stuffing inside it and roll again. Heat a pan and cook on both sides using oil. Serve it hot.