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In Indian homes, the unleavened flatbreads called parathas are the centrepiece of breakfast. You can eat these butter-rich Indian flatbreads by themselves or with curd, raita, achaar, mint chutney, tomato ketchup, or vegetables. Additionally, they taste even more delicious, especially in the winter.
Parathas are made from finely ground wholemeal (atta), with variations that can include eggs or ghee. These flatbreads come in two main categories: plain and stuffed. Plain parathas are thick and substantial, characterized by their flaky texture, achieved by repeatedly coating the dough with ghee or oil and folding it, much like laminated dough.
Stuffed parathas are filled with an array of ingredients, with popular options including spiced potatoes (aloo paratha), dal, cauliflower (gobi paratha), and minced lamb (keema paratha). Regional influences play a significant role in the preparation and types of stuffing. The dough is prepared using various techniques, such as folding, coiling, or pleating, resulting in different shapes, such as round, square, or triangular parathas.
Overall, parathas are a diverse and cherished component of Indian cuisine. But do you want to treat your taste buds to something different if you're tired of eating the same old stuffed aloo or gobhi parathas? Here are some uncommon paratha variants that are not only creative but also taste great.
Omelette Paratha
A tasty and wholesome paratha dish, egg-stuffed paratha is filled with an egg mixture. Both eggs and whole wheat are nutritious because they include adequate amounts of protein and carbohydrates. Finely chopped onions, green chillies, and coriander leaves are used in the egg mixture. This is then inserted into the partially cooked paratha pockets and further fried for a few minutes. The egg-filled parathas are rather filling on their own. Serve this paratha with some fresh pudina chutney for the best taste.
Pizza Paratha
Pizza paratha, also called roti pizza, is a savoury dish that marries the essence of pizza with the heartiness of paratha. It's made by layering a plain paratha with robust pizza sauce, an assortment of cheeses, and an array of seasonings. This dish serves as a satisfying main course and is best enjoyed hot and fresh. Pairing it with a light soup, such as tomato or sweet corn, can elevate the dining experience, balancing the rich and zesty flavours of the pizza paratha.
Gajar Paratha
Carrot paratha combines whole wheat with grated carrots and aromatic herbs, offering a flavorful breakfast option. It pairs well with yoghurt, butter, or pickles and becomes a warm, hearty choice for winter mornings when drizzled with butter or ghee. These parathas are known for their tender inside and crisp exterior, making them great for packed lunches. Satisfying and nutritious, gajar ka parathas are perfect for breakfast, brunch, or on-the-go meals.
Chicken Paratha
If you're a chicken lover, this paratha is a must-try. It features a crispy, golden-fried crust filled with seasoned chicken mince, onions, spicy chillies, and fresh coriander. Pair it with a selection of flavourful chutneys or delectable gravies for a well-rounded dining experience.
Beetroot Paratha
Beetroot parathas offer a nutritious twist to the classic paratha. They are a great option for mothers looking to sneak some beetroot into their children's diet. These parathas have a touch of natural sweetness from the beetroot, balanced with Indian spices like onion, ginger, and green chillies.
Papad Paratha
This Rajasthani speciality is a wonderful dish. Papad paratha is a very unique variation of the regular paratha. This dish comes as a lifesaver when there are no veggies available and you want to make something quick and satisfying. Freshly fried papads are crushed and then filled into the dough with delicious spices and herbs such as coriander, garam masala, chilli powder, and more. This paratha tastes best when it is served with a dollop of plain yoghurt, raita, achaar, or any chutney that you like.
Papaya Paratha
Although there are many options, raw papaya is undoubtedly an excellent choice when stuffing paratha. Raw papaya is shredded, seasoned with just a few essential ingredients, such as green chillies, amchur, and salt, and placed inside chapati dough. Raw papaya has a texture similar to radish (or mooli). The finished product is so tasty that it can be eaten on its own, with pickles or raita.
Chilli Chocolate Paratha
We know this sounds like a bizarre combination, but this variation of the paratha is a total hit among foodies. Despite chocolate and chilli both being on completely opposite sides when it comes to flavour, this paratha doesn't disappoint. The rich taste of chocolate and the little spicy kick of chillies blend wonderfully together.
It is one of those dishes that doesn't sound very appealing but is heavenly in taste. Opt for either dark or milk chocolate or a blend. Put the chocolate bits in a bowl over a saucepan filled with water and let it boil. Achieve a smooth paste-like consistency before filling the paratha dough with it. Add the chilli flakes later with salt and mix it. Make small balls, and then roll out the paratha dough.
Bhujiya Paratha
Bhujiya paratha is the last entry on the list, but like all the other parathas, this one is packed with flavours. To make this paratha, sev or bhujiya is properly mixed with spices and herbs such as amchur powder, chilli powder, coriander leaves, and onions to elevate the flavours of this paratha.
The best part is that it is a massive hit among kids; they adore the crunch and taste of the bhujiya and the delicious spices. Serve with yoghurt or raita. You can also eat it as a roti with your favourite vegetable, sabzi if you prefer.
