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Foodie’s Special – Top 5 Indian Parathas with Recipe

Indian culture has a rich culinary diversity and Indian cuisine is known for its exotic spices and herbs. Due to its peculiarities, the country has given birth to a large number of cuisines. In India, parathas are served at breakfast time. These Indian parathas are a category of Indian breads and stuffed with different vegetables.

In this article, I have described the most popular, healthy, delicious parathas that are cooked in almost every Indian household, especially in northern India. These healthy and appetizing parathas will surely tempt you and tickle your taste buds. Here is a list:

1. Aaloo-Pyaz (potato-onion) Paratha

It is one of the most popular parathas that is cooked with lots of pure ghee and served with spoonfuls of white butter commonly known as “makhan” prepared at home. To cook potato parathas, proceed as follows:

• First, boil the potatoes and peel them. Take onion and cut them finely.
• Add spices like garam masala, green peppers, salt and red peppers to taste.
• Mash the potatoes and onion completely with this spice blend.
• For the stuffing, you can first choose two methods:
• From a dough of well-kneaded wheat flour, take two medium-sized balls and roll in a circle on the board.
• Take a small portion of the potato and onion mixture for the stuffing and spread it on one of the rolled pasta.
• Cover this dough with the other and press the edges to lock the potatoes inside.
• Apply dry flour to prevent the paratha from sticking to the hotplate.
• The second method is:
• Take a small ball of dough and roll it out in a circle. Put the aaloo-pyaz stuffing in the center of this rolled dough.
• Now bring the edges together to make a swag.
• Lock in the mixture by applying pressure with your fingers.
• Now sprinkle the skateboard with dry flour and roll up the loot.
• In both methods, the way of cooking paratha on the hotplate or tava is the same.
• Fry the aaloo-pyaz paratha with ghee on both sides.
• Serve the paratha with ghee, butter, mango pickle and yogurt.

2. Gobhi (cauliflower) Paratha

• Finely grate the cauliflower / gobhi and add a few finely chopped green peppers to this mixture.
• Fully squeeze the gobi to dry it completely.
• Add red chilli, salt and a few carambola seeds to this mixture.
• Take a medium sized dough of kneaded wheat flour and the stuffing and frying procedure is the same as for aloo-pyaz paratha.
• It is also served with yogurt, butter, mango pickle and sometimes cilantro / mint chutney.

3. Paneer (cottage cheese) Paratha

This is one of my favorite choices among the parathas. The procedure for cooking the paneer paratha is as follows:

• Grate or finely crumble the paneer with your hands.
• Add chopped green peppers, salt and spice powder and mix well.
• Take a medium dough of kneaded wheat flour and roll it out.
• Fill the grated paneer and pour a little dry flour to spread it easily.
• Fry it with ghee on the hotplate or hot tava.
• Served with yogurt, butter, mango / chili pickle and coriander / mint chutney.

4. Palak (spinach) Paratha

Palak paratha is another healthy and delicious variation of parathas. It is good for children who refuse to eat palak in vegetables. Moreover, it is the most popular Indian vegetable. food served at breakfast time.
• Rinse the spinach leaves in water to remove dirt.
• Drain them.
• Most people boil spinach leaves, mix the boiled leaves, then knead wheat flour with it. But, I usually like to stuff raw leaves directly into the dough like it’s done in aaloo-pyaz, gobhi, and paneer paratha.
• If you want to cook by following the first procedure, put the boiled spinach mixture in the wheat flour, add salt, carambola seeds, green chili, red chili, a tablespoon of ghee and knead it. ground.
• Take a small dough, roll it out and fry it on the tava with ghee. Serve this warm spinach paratha with butter or yogurt.
• On the other hand, if you want to eat paratha my way. Finely chop the spinach leaves, wash them and rinse them thoroughly without leaving a trace of water. Now add the same spices mentioned above.
• Now follow the same procedure as for paneer or gobhi paratha.

5. Mooli (Radish) Paratha

This is one of my mom’s favorite parathas. It is mainly cooked in winters because radish is readily available in winters.
• Take a leafless mooli, peel off its layer and grate it.
• Remember that the radish when the grill has a lot of water, remove it first by squeezing it in a dry cloth to make paratha easily.
• Add the carambola seeds, garam masala, a finely chopped green pepper, red pepper, salt to taste.
• The procedure for stuffing and frying on tava is the same as mentioned above.
• Serve with cilantro / mint / red pepper – garlic chutney or mango pickle.

A tip to keep the parathas softer even after a while, add a spoonful of ghee to the wheat flour when kneading. Adding a few carom seeds to the stuffing will also help prevent an upset stomach and acidity issues. Apart from the above, methi parathas, chana dal methi, sugar, are also very common. Most Indian vegetarian restaurants including restaurants, different food courts also have all of these paranthas. So, try them all and delight your taste buds!

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