Share
Who doesn’t love a delicious, hot, and tasty paratha? Parathas are easy to make, require minimal ingredients, and are a real time-saver. Whether you’re in a rush or just don’t have the time to prepare a full meal, these quick and easy paratha recipes will be sure to satisfy.
So, if you’re looking for a quick, delicious, and healthy meal, then these paratha recipes are for you!
Parathas are usually cooked on a tawa (griddle) but can be baked in an oven. The paratha is usually eaten with a curry or some other type of gravy, such as vegetables, dal, or chickpeas, and is a great way to add variety to your lunchtime meals.
It is believed that the first parathas were made in the city of Peshawar, in what is now Pakistan, and made their way to the rest of north India.
Common ingredients for parathas
The ingredients for paratha depend on the type of paratha you are planning to make. Some of the common ingredients used in all types of parathas are whole-wheat flour, oil, water, salt, and turmeric.
• Whole-wheat flour is a great source of fiber, vitamins, and minerals.
• The oil used can be vegetable oil or ghee.
• Water is another key ingredient and is used to form a dough and make the paratha soft and flaky.
• Salt is an important ingredient.
• Other ingredients that you can keep on hand include turmeric, potatoes, carrots, onions, green bell peppers, cilantro, ginger, garlic, tomatoes, green chilies, turmeric, jeera, coriander, cumin, and garam masala.
While most of these paratha preparations follow the same methods, they only vary depending on the kinds of ingredients you choose. So, here’s a list of common instructions to follow, no matter what kind of paratha you intend to have. Use the following vegetable-filled paratha recipe as a template for the rest.
Vegetable-Filled Paratha: The vegetable-filled paratha is a delicious and nutritious vegetarian option. It is quick and easy to make, and it is perfect for any occasion. It's full of flavor and is sure to please everyone.
Instructions:
1. First, make the dough and keep it in a bowl.
2. Put the flour, salt, and oil in a bowl and mix well.
3. Add water and mix until a dough is formed.
4. Peel and chop the potatoes; chop the carrots; and chop the onion, bell pepper, and cilantro.
5. Put them in a bowl and add the ginger and garlic.
6. Chop the tomatoes and green chilies and add them to the bowl.
7. Add the turmeric, jeera, red chilies, coriander powder, cumin powder, garam masala, and salt and mix well.
8. Make 5–6 balls of dough out of the kneaded dough.
9. Roll out each ball of dough into a circle and put some of the filling in the middle.
10. Fold the dough over and seal the edges.
11. Cook the parathas on a tawa or in an oven.
12. Put some oil on the tawa, and when it is hot, place the parathas on the tawa.
13. Let both sides cook and then turn them.
14. Alternatively, place the parathas in the oven and bake them for 10-15 minutes or until they are golden brown.
Cheese parathas can be made in less than 20 minutes and are stuffed with cheese, herbs, and spices.
Aloo paratha: When it comes to parathas, aloo paratha reigns supreme. Numerous North Indian households, dhabas, and eateries rely on these flavorful and delicious stuffed parathas, served with a generous dollop of butter.
Paneer paratha: Another well-liked North Indian staple, paneer paratha is stuffed with spicy paneer.
Methi Paratha: For the vegetarian dish known as "methi paratha," chopped methi leaves are mixed in with the dough alongside mashed potatoes that have been pre-boiled and seasoned. The aloo paratha, with a spicy potato filling, is one of Punjab's signature dishes.
Palak paratha is a simple variation on the traditional Indian flatbread that uses chopped spinach and dry coconut.
Gobi paratha is another specialty from North India. It is filled with cooked cauliflower florets that have been seasoned with just a little bit of
Mooli (or radish) parathas are ideal for the colder months when mooli is in abundance.
The dough for onion paratha is made with a mixture of onions that have been sautéed and lightly spiced.
Kheema parathas are stuffed with ground meat and often served with a side of curd or raita.
Kerala paratha is a delicious paratha that is served with non-vegetarian gravies and egg masala in Kerala. Pronounced "parotta," Kerala paratha with beef is one classic dish that is a must-have when you visit the state!
