88 Stuffed Paratha Recipes, Veg Paratha Recipe (2024)

FAQs

Which is the best combination for paratha? ›

Parathas are so tasty they don't really need an accompaniment. If it's a plain paratha then tea or a dry chutney or sometimes pickle. If it's a stuffed paratha like Paneer or Aloo then plain curd is the best accompaniment. If it's a cheese paratha then ketchup!

Cooking the paratha on the right flame is the secret to making a soft and fluffy paratha. Make sure the tawa gets hot once and then lower the flame to medium. Putting the paratha on a very hot tawa will burn it and make it hard, while putting it on a tawa which is not hot enough will make it limp.

Ensure that your stuffed parathas are healthy by using whole wheat flour, bajra, jowar or nachni in making the parathas. Also its key to have healthy stuffing in parathas like spinach, paneer, mooli, green peas which will add more fibre and protein to your meal. Add yellow moong dal to the stuffing.

*The dough should be semi-soft. Knead dough using whole wheat flour, pinch of salt, one teaspoon ghee, and add water as per requirement. *Cover and rest the dough for at least 15 minutes. *Make paratha slightly thicker than a roti.

Aloo paratha is the most popular Indian flatbread and you can try this in a good Indian restaurant.

According to the dietician, one can eat parathas daily. But one should refrain from consuming a repetitive diet. "There is a lot of variation. You can go with sattu paratha, another day choose sprouts stuffed paratha, dal paratha, paneer paratha, veggies paratha or plain paratha with vegetable raita.

olive oil is basically a salad oil and in Indian we heat the oil... so use mustard oil, coconut oil, groundnut oil or desi ghee.... So nicely made the paratha n with cleanliness.

Use baking soda

The dough will be perfect, and the paratha will also become soft. This method is very easy. Try it while making parathas.

Keep them stacked and wrap the whole stack in an absorbent kitchen towel and store in a casserol / hotpot. Hot rotis / paranthas if stored directly in a casserol / hotpot, can get wet due to the condensation of steam.

These stuffed parathas are made with spiced potato filling. Known as aloo paratha, these flatbreads are simply delicious and make a great meal. Serve them topped with butter alongside plain yogurt, mint chutney or pickle.

What flour is paratha made from? ›

Parathas are simple flatbreads that are made with whole wheat (or atta) flour and just a few other simple ingredients. A soft dough is prepared by hand, formed and flattened, and then folded several times to create lots of flaky layers.

Cooking parathas in a dry pan first cooks the starches through, allowing you to store them and quickly crisp in ghee as needed. The first roll incorporates layers of ghee and flour into the dough, which creates flaky layers after cooking.

If you cook your paratha on low flame, it'll make them chewy, and if you cook it on high flame, it's going to become hard like a papad. The correct way is to heat the tawa on high flame, add ghee and spread it evenly.

No. Not at all. Since you are storing it in a refrigerator and using it in the morning itself, it shouldn't be a problem. However if you store it for more than two days, the dough appears to have a greyish outer layer indicating microbial activity and that's when you should not use it.

Paratha are unleavened layered flatbreads made with whole wheat flour (atta), salt, water & ghee or oil. These traditional flatbreads are a staple in Indian subcontinent and are served for a breakfast with a side of curd, chutney, pickle, curries, eggs and meat dishes.

You can serve it with curries, vegetable dishes, sambar, and any other main course dishes. This Soft Layered Parotta goes fantastic with South Indian Curries and even North Indian Sabzi dishes.

Parathas are usually served hot and are commonly eaten as a breakfast dish in India, Pakistan, and Bangladesh. However, they can also be enjoyed at any meal, often accompanied by yogurt, pickles, chutney, and/or chicken or lamb curry.

The amount of saturated fat in paratha is high and consuming it in excess can increase the amount of bad cholesterol in your body. Apart from this, tea also contains elements that increase cholesterol, so tea and paratha should not be consumed together.