Indian culture has a rich culinary diversity and Indian parathas are known for their exotic spices and delicate herbs. This characteristic has given rise to many cuisines in the country. In India, parathas are served for breakfast. They belong to the category of Indian bread and are filled with a wide variety of vegetables.
In this article, we have described the healthiest, tastiest, and most popular parathas prepared in most Indian homes, especially in North India. These healthy and delicious parathas are sure to flatter your taste buds. They are listed below.
1. Potatoes and Onions Paratha
One of the most popular parathas, is cooked with a generous amount of pure ghee and usually served with a piece of homemade white butter called “Makhan”. To prepare potato paratha, follow these steps.
- First boil the potatoes and peel them. Take some onions and chop them finely.
- Add spices like garam masala, green chillies, salt and red chillies according to your taste.
- Mash the potatoes and onions and add the spice mixture.
- For the filling, you have two options
- Take two medium-sized pieces of well-kneaded flour dough and roll them out on a board into a round shape.
- Take a small amount of the potato and onion mixture and place it on one of the round pieces.
- Cover this with the other dough and press the edges together so that the potatoes are inside.
- Sprinkle a little dry flour on the paratha so that it does not stick to the hot pan.
- Second method.
- Take a slightly larger ball of dough and roll it out into a circle. Place the r piezo filling in the center of the rolled out dough.
- Now form a roll with the edges.
- Hold it together with your fingers.
- Then sprinkle the dry flour on the rolling pin and roll up the roll.
- In both cases, the method of preparing paratha in a hot pan or tawa is the same.
- Cook the paratha aalo pyaz on both sides in ghee.
- Serve the paratha with ghee, mango cucumber and yogurt.
2. Gobi Paratha (Cauliflower)
- Finely grate the cauliflower/gobi and mix it with the chopped green chilies.
- Squeeze the gobi so that it dries completely.
- Add the red chilies, salt and a few carob seeds.
- Knead a medium sized dough with flour, filling and baking is done as for aloo piaz paratha.
- It is also served with yogurt, butter, mango cucumber and sometimes coriander or mint chutney.
3. Paratha Paneer (Cottage Cheese)
This is one of my favorite parathas. Below, we describe how to prepare paratha with paneer.
- Finely grate the paneer by hand or crush it.
- Add the chopped green chili, salt and chili and mix well.
- Knead flour into a medium dough and roll out.
- Stir in the grated paneer and add the dry flour to help spread the dough.
- Fry in a hot pan or tawa with melted butter.
- Serve with yoghurt, butter, mango/cucumber chilli and coriander/mint chutney.
4. Palak (Spinach) Paratha
Palak paratha is another healthy and tasty type of paratha. It is suitable for children who refuse to eat palak, which is partly a vegetable. It is also one of the most popular Indian vegetarian dishes served for breakfast.
- Wash the spinach leaves in water to remove any dirt.
- Drain and set aside.
- Many people cook the spinach leaves, mix them with the cooked leaves and then knead them into flour. However, I prefer to add the fresh leaves directly to the dough, as with aloo peers, gobi and paneer paratha.
- If you want to prepare it the first way, add the cooked spinach mixture to the flour and knead it with salt, lamb seeds, green and red chilies and 1 tablespoon of ghee.
- Take a small piece of dough, roll it out and cook it on a tawa filled with ghee. Serve the hot spinach paratha with butter or yogurt.
- On the other hand, if you want to eat the paratha my way. Finely chop the spinach leaves, wash and rinse them well. Add the same spices as above.
- The rest is the same as for paneer or gobi paratha.
5. Mooli (Radish) Paratha.
This is one of my mother’s favorite parathas. It is most often cooked in winter, as radishes are easy to find in winter.
- Take a leafless mullet radish, peel it and rub it on a grater.
- Radishes contain a lot of water when grated. To make the paratha easier to prepare, squeeze out the water with a dry cloth.
- Add the lamb seeds, garam masala, chopped green chili, red chili, and salt.
- The procedure for stuffing and frying in a Tawa is the same as described above.
- Serve with cilantro/mint/red pepper/garlic chutney or mango marinade.
About Author:
Sara has completed her education in marketing and started her career as a digital marketer. She is a content writer by profession. And she would love to add multiple things to her knowledge that she can add to her writing style. She writes about onion paratha.