5 Most Common Paratha Recipes from India

methi paratha

Talk about North India and first thing that runs through my mind is delicious and yummy cuisine. The dishes are simple and exquisite. North India has given us many culinary delights like tandoori chicken, chiken tikka, butter chicken, Paneer butter masala, dal makhani, rajma, kadhi etc. Another delicious food item i.e. Paratha also hails from North India. The fabulous stuffing is just superb and mouth watering. There are wide varieties of things that can be used for stuffing. A stuff paratha is a complete meal and something that you go crazy about.

Stuffed paratha Recipes:

Aloo Parathas Recipe

Ingredients:
For Dough:

  • 2 Cups of wheat flour
  • Water

For Stuffing:

  • 3 to 4 Nos of Potatoes
  • 1/2 tsp of salt
  • 1/2 tsp of cumin powder
  • 1/2 tsp of paprika
  • Oil of your choice
  • Coriander leaves 1/2 cup

Method:

  • Wash,dry & cut the Coriander leaves
  • Boil , peel & mash the potatoes.
  • Add Cumin,paprika,salt,coriander leaves & mix.
  • Make small balls of the same & keep aside
  • Mix flour,salt & required amount of water to make a soft dough.Rub a Tsp if oil over the dough & let it rest for an hour.
  • Take a lemon size dough, & roll it into small circle.
  • Keep one potato ball .cover all the sides & roll to triangle shape.
  • Heat a flat pan ,when it gets hot add the paratha & let it cook for a minute.When it starts to get small bubbles turn around & add a small tsp of oil around the paratha.when the brown spots appear take it out & keep it in an in a covered box.
  • Serve hot or warm with curd or pickles.

Paneer Paratha Recipe

Ingredients:

  • 100 gms Grated Paneer
  • 1 finely chopped Onion
  • Coriander leaves finely chopped
  • Small piece of Ginger (grated)
  • 1 or 2 finely chopped green Chilies
  • Salt, Red Chili powder and Graram masala as per taste
  • 1/2 tsp Ajwain (optional)
  • Butter / Oil for frying

Method:

  • Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
  • In a bowl mix all the stuffing ingredients.
  • Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
  • Cook on a pre-heated Tawa (flat griddle plate).
  • Turn it and pour half tablespoon oil or butter.
  • Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
  • Cook on a low heat till golden brown.
  • Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.
  • Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

Stuffed Gobi Paratha Recipe

Ingredients:

  • 4 cups Whole Wheat Flour (Atta)
  • 2 cups Grated Cauliflower (Gobi)
  • Coriander leaves (finely chopped)
  • 1-2 Chopped Green chilies
  • 1″ Ginger Chopped
  • Salt, Red chili powder & Garam Masala as per taste
  • 1/2 tsp Ajwain (optional)
  • Butter /Oil for frying

Method:

  • Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.
  • Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
  • Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
  • Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter.
  • Spread it on the paratha and shallow fry over low heat.
  • Turn it and again pour oil or butter on the other side.
  • Cook on a low heat till golden brown.
  • Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.
  • Note: It makes 18 parathas.

Stuffed Onion Paratha Recipe

Ingredients:

  • Wheat flour: 2 cups
  • Oil for making parathas

For stuffing:

  • Onion: 2 large – chopped finely
  • Green chillies: 3 – chopped finely
  • Red chilly powder: ½ teaspoon
  • Cumin powder: ½ teaspoon
  • Coriander powder: ½ teaspoon
  • Garam masala: a pinch
  • Carom (Ajwain) seeds: a pinch
  • Oil: 1 teaspoon
  • Salt to taste

Method:

  • In a heavy-bottomed vessel, heat the oil (1 teaspoon) and add the ajwain seeds. When they are fried, add the green chillies and onion.
  • Stir-fry the mixture till the onion is golden brown. If the mixture sticks to the vessel, add a pinch of salt and continue frying. This way, additional oil will not be required.
  • Add the spice powders and mix well. Also, add salt to taste.
  • Fry till the flavors blend, the raw smell is gone, and the mixture is dry. The stuffing is now ready. Set aside to cool.
  • Knead the wheat flour while gradually adding the required amount of water (you may use around a cup of water) to make a soft pliable dough. You may use warm water for better results. Set the dough aside for about 20-30 minutes.
  • Divide the dough into balls – about the size of a large lemon.
  • Take a ball and roll out to a 4 inch disc. Place a spoonful of the onion stuffing mixture.
  • Fold the edges of the disc upwards to completely cover the stuffing. The edges should overlap slightly to seal the stuffing.
  • Gently flatten the filled ball. Dust with flour and roll out to a flat disc of about 6-7 inches. Take care that the stuffing does not burst out.
  • Heat a tava (griddle). Roast the parathas till done on both the sides. You can grease the parathas while cooking with a little oil on each side.
  • Parathas are ready to be served hot. You can enjoy it with curd, any raita, side dishes, chutneys or pickles of your choice.

Methi Paratha Recipe

Ingredients:

  • 3 cups of whole wheat powder
  • 1 bunch of methi washed and chopped into small pieces
  • 1 medium sized onion chopped into very small pieces
  • 1 tsp jeera seeds1 tsp haldi powder
  • 1 Tb.sp of chili powder
  • 1 tsp of coriander powder
  • 1 Tb.sp of olive oil
  • 1 tsp salt

Method:

  • In the above oil season jeera until it starts sputtering
  • Add onions and fry until translucent
  • Then add all the remaining masala powders and fry for ½ minute
  • Now add the chopped methi leaves and fry for another minute
  • For the above mixture add the wheat flour and make dough adding water only if required.
  • Roll the parathas as thin as possible and roast on both sides on thava until u see small brown spots and smear some ghee/oil if desired.