By Jasmine Kaur
The popular Indian flatbread is a breakfast star in many parts of North India. Stuffed with aloo, paneer and more, these parathas recipes are a must-have.
Radish aka mooli is peeled, grated and tossed in some spices like red chilli and cumin seeds. Stuffed inside the dough, the fragrant paratha is ready in minutes.
The soft and mushy cottage cheese is mashed and mixed with coriander leaves, salt and red chilli powder. Slathered on rolled out dough, the paratha tastes creamy.
The classic breakfast paratha that almost everyone is familiar with is aloo paratha. Filled with a mashed potato stuffing, the paratha works best when topped with butter.
For those craving something sweet early in the morning, gud ka paratha works wonder. Spread the jaggery on the dough and roll it again to be eaten with curd.
Finely chopped onions add a crunch to the paratha that is unmatched. What’s more? You can always dunk in spices and make it crispy on the tawa.
The egg lovers can take a sigh of relief as this egg paratha comes packed with the nutritious egg bhurji inside the paratha rather than beside it.