13 Best paratha recipes: how to make paratha at home, recipe in English

Namaskar! Welcome to Anupama’s kitchen. Here we will learn about 13 best paratha recipes, which is the most liked breakfast recipe in India.

1) Aloo paratha

Ingredients required for making Aloo paratha:

  • 4 – Medium size boiled grated Potato
  • 2 & 1/2 cup – Wheat Flour
  • Some fresh Coriander chopped
  • Some Garlic cloves
  • Ginger
  • 3 – Green Chilli
  • 1 – Medium size Onion
  • 1/2 tsp – Chaat Masala
  • 1/2 tsp – Cumin Powder
  • Salt to taste
  • 1 tbsp – Oil
  • Ghee (Clarified Butter)

Aloo paratha recipe

First we will grind Ginger, Garlic, Green Chilli, Onion keep it ready. Now we will make dough for Paratha. Take wheat flour in big bowl. Add salt, oil and mix it well. Mixing flour and oil first ensures our Parathas will be crispy.

After mixing Oil and flour, add water and prepare dough. When dough is ready we will prepare filling / stuffing for Paratha. Take 1 tsp Oil and heat it on medium flame.

Add Cumin Powder and add paste we made from Ginger, Garlic, Green Chilli and Onion. Saute for 1 minute on medium flame. After a minute, add fresh coriander. Add salt, saute again for 1 minute on medium flame.

After 1 minute reduce the flame to low. Add potato and mix it well. Also add chaat masala. Switch off the gas stove. Now our stuffing for Paratha is ready.

Let it cool down to room temperature. Now we will prepare Parathas. Pre-heat the pan. Lets make round balls out of dough and roll them. While rolling, make outer corner thinner and keep inner core thick.

Add stuffing. Pack stuffing from outer corner, prepare ball and press gently. Sprinkle some flour on the rolling board. Roll thick, but evenly on all sides. After rolling, put it on the pan for cooking.

Keep stove on medium flame. Apply Ghee (clarified butter), spread evenly Apply ghee on other side too. Cook on both sides till brown and crispy.

Our Aloo Paratha is ready. Cook all paratha in the same way. Serve hot Aloo Paratha with curd, chutney or pickle.

2) Mooli paratha

Ingredients required for making Mooli paratha:

  • 3 cups – Wheat Flour
  • 4 cups – Radish, grated
  • 3 Onions – chopped
  • 7-8 nos – Green Chillies, chopped
  • Coriander leaves, chopped
  • 1 tsp – Garam Masala powder
  • 1 tbsp – Amchur powder
  • Salt to taste
  • Water as required
  • 2 tbsp – Oil

Mooli (Radish) paratha recipe

Nice, fresh Radish is available in winters only. And generally we don’t like to eat radish because it smells rancid and taste little spicy. When it is raw. But it’s paratha or salad taste very well.

So here we will learn how to make radish paratha. Here I have taken 3 cup of wheat flour. And to that we will add whole radish that is around 4 cups of grated radish. 3 onions, finely chopped, we will add that too.

7 to 8 finely chopped chilies. I like it spicy so I am adding more chillies. Fistfull of coriander leaves. 1 teaspoon garam masala powder. A little more than 1 teaspoon. And 1 tablespoon Amchoor (raw mango) powder.

Salt to taste. Now we will mix it, add in the water and make a nice dough for paratha. Generally for paratha we make stuffings. And then we stuff it in the dough and make the parathas.

So here I am teaching you to make a different kind of paratha. we will take some oil. Around 2 tablespoons. While kneading if you feel that the water is little soft then you can add more wheat flour.

Now to make the paratha take a nice big ball of the dough. Keep the pan to heat. Here we will roll the dough ball little thick. We have to make the paratha as soon as we are done kneading the dough.

Or else the water from radish ooze out because of salt. And then the dough turns soft again. Let’s keep the flame on medium. Because we have to cook this from inside too. We have to make it crunchy.

Add some ghee (clarified butter) on the pan. And slowly place the paratha on pan. Add some more ghee from the sides. Till the time this paratha is roasting let’s roll the other paratha.

It has turned nice and crunchy on one side. Let’s apply some ghee. And flip it. Once it is roasted from both the sides our mooli paratha is ready. Same way roast the other paratha.

It taste nice with curd or pickle. This winter do try this and let me know through comment.

3) Paneer paratha

Makes 8 parathas

Ingredients required for making Paneer Paratha:

For The Dough making we require

  • 3 cups – whole wheat flour (gehun ka atta)
  • 1 tbsp – oil
  • salt to taste

Things to be mixed into a stuffing

  • 2 cups – Grated paneer (cottage cheese)
  • 2 medium size – Onion finely chopped
  • 2 tbsp – Finely chopped coriander (dhania) leaves
  • 2 tsp – Finely chopped green chillies
  • 1/2 tsp – Chat masala
  • Salt to taste
  • 1/2 tsp – Chilli powder
  • 1/2 tsp – Garam masala
  • 1/2 tsp – Black pepper powder
  • 1/2 – Lemon

Other Ingredients required

  • whole wheat (gehun) flour
  • ghee for greasing and cooking

Paneer Paratha Recipe

I am here with all time favorite delicious Paneer Or Cottage Cheese stuffed parathas which everyone loves it, and can be served in Breakfast, Lunch or Dinner.

So lets see how to make it. For making the dough we  have to take 3 cups of wheat flour to which we will add 1 Table spoon of refined oil and little salt.

Now with the help of water we will make the dou

h. We have to make soft dough. After the dough is ready keep it aside for some time, till then lets get the stuffing ready. As you can observe that the dough is neither too soft or can say sticky nor too hard.

Now we will start the process to prepare our stuffing.  Transfer the grated Cottage Cheese or Paneer into a mixing bowl. Add green chilies in it. Onion, you can adjust the quantity of onion as per your choice.

Also add coriander leaves, Salt to taste, Chaat masala, Garam masala, Grated Ginger and pepper powder. Mix it well. If you feel that you have less quantity of cottage cheese than you can even add boiled potatoes which will also give a great taste.

Add lemon and mix it, switch on the gas and in low flame heat the Griddle or Tawa. Take a portion of dough roll it between your palms.

We have taken dry flour also , now move on the dough in that dry flour, with the help of thumb press it, rotate the sides and give it the shape of a bowl. Now add stuffing in it press lightly wth the thumb.

Bring the edges together and seal it. Remove the excess dough from it. Press it lightly and roll it in between your palm. Again roll it in the dry flour. Roll it lightly with the help of rolling pin.

We can see those little crack in the paratha but there is no problem in that, its absolutely fine. Now it is done. The griddle is also hot by now. Put the paratha on that and keep the flame in medium.

After some time ( aprox 30 sec) add little oil approx 1/2 tsp and spread it all over the paratha. Flip it, add little oil on the other side also and spread it. Now our Paneer paratha got ready.

Repeat the process with remaining dough. It is a very simple recipe. You can prepare it for your kids lunch box as it can be cooked very quickly.

You can even keep ready the mixture and dough and keep it in fridge, so that you can quickly make the parathas. After 30 second add few drops of oil and spread it all over the parathas and flip it spread the oil on the other side of the paratha.

Also you can use even clarified butter instead of oil. In regular intervals we will flip our paratha and will cook it from both the sides.

Take it out in a plate. Our tempting and healthy paneer stuffed paratha is ready. You do give it a try and share your experience with us.

4) Mixed veg paratha

Ingredients required to make Mix veg Paratha:

  • Whole wheat flour – 2 cups
  • Boiled potato – 100g
  • Boiled carrot – 100g
  • Boiled beans – 1/4 cup
  • Boiled peas – 1/4 cup
  • Green chilli, chopped – 1/2 tsp
  • Ginger, grated – 1/2 tsp
  • Fresh Tomato Ketchup – 2 tbsp
  • Salt to taste
  • Oil for frying

Mix veg Paratha recipe

So lets make Mix Veg Paratha. We will start by making our filling for the paratha because the wheat dough, this is like a normal wheat dough that you generally make.

So for the filling we will take some boiled potatoes, boiled peas boiled beans and boiled carrots. Mash them nicely using a potato masher, until all this vegetables come along.

When the vegetables are mashed nicely, we will add some ginger, very finely chopped. Salt to taste and some sweet and spicy sauce.

This sauce will add a delicious sweet and spicy twist to the dish just as the name suggests and we will mix it again. The filling is ready. So lets just keep it aside and now we will keep our pan to heat.

We will take a ball from the wheat dough that we have already prepared. We will lightly dust it with the dry flour and roll it into a small circle. Add 2 tablespoon filling at the centre of the paratha that we have prepared.

Bring the edges of the paratha together. After adding the fillings, make a ball and pat it and dust it with flour and roll it into a 5-6 inch circle.

Our pan is heated, lets transfer the paratha on the hot pan and we will roast it until brown spots appear on both the sides.

After brown spots start appearing on one side flip the paratha add oil on the paratha. Lets spread the oil nicely and flip the paratha once again.

Fry the paratha on light flame till it turns brown. Our Mix veg paratha is done and ready to serve.

5) Lachha paratha

Ingredients required for making Lachha Paratha:

  • Whole Wheat flour – 2 cups
  • Gram Flour – 1 cup
  • Salt – 3/4 tsp
  • Fennel Seeds – 1 tsp
  • Crushed Carom Seeds – 1/4 tsp
  • Nigella Seeds (Kalonji) – 1/4 tsp
  • Oil – 2 tbsp
  • Dry Fenugreek Leaves – 2 tsp
  • Asafoetida – 1 pinch
  • Cilantro – 2 tbsp
  • Chopped Green chillies – 1 tsp (Finely chopped)
  • Whole wheat flour for rolling
  • Water – 1 cup for kneading dough

Lachha Paratha recipe

Here we are going learn how to make lachha paratha. It is prepared with whole wheat flour, gram flour and spices. Lets start making lachha paratha.

Take whole wheat flour and gram flour in a large plate. Add about 1 tbsp oil, salt, kalonji, carom seeds, fennel seeds, dry fenugreek leaves, cilantro, green chillies and asafoetida.

Mix all the ingredients well. Knead the dough with water. It should neither be very hard nor too soft. Apply the remaining oil on the dough.

Let it rest for 10 minutes. Now our dough is ready. Make lemon sized balls of this dough with the help of your palms. Heat the griddle. It will make around 10 parathas.

Take a ball and roll it into a circle like a normal chapati. Roll it as thin as possible. Now apply some clarified butter over it. Sprinkle some dry flour over it.

Make small pleat-like folds, about 1cm wide, starting from one side of the circle and working toward the other side. Slightly press the strips. Apply some oil and roll it into a pinwheel.

Press both sides lightly, apply some dry flour over both the sides and roll the pinwheel with a light hand into a circle. Roll it into a circle of 7-8 inch diameter. Griddle is heated, keep gas on medium high.

Its color has started to change, now flip it to other side. You can observe light brown spots on the lower side of paratha, now spread some of oil over the parathe and turn it over.

Cook the Paratha from both sides pressing with spatula to light brown color. Our Laccha Paratha is ready. Similarly we’ll make all the paratha. You can observe the layers in the paratha, its very crispy and yummy.

You can have this lachha paratha in breakfast, lunch or dinner. They taste best when hot, you can have it them with dry vegetable, gravy based dish, pickle or chutney.

6) Gur ka paratha

Ingredients required for making Gur ka Paratha:

  • 1 cup atta/whole wheat flour & some dry flour
  • 1/3 cup hot water to make dough
  • 1/2 cup gur ki shakkar/crushed gur
  • 1/4 tsp cardamom powder
  • Pinch of salt
  • Desi ghee/clarified butter as needed

Gur ka Paratha recipe

Here we are going learn howto make jaggery (Gur) paratha. We will dissolve the jaggery in the hot water first. Now we will prepare the dough. Add the wheat flour, cardamom powder & salt to a large dish.

Mix nicely and then add the jaggery dissolved water, little at a time, and knead the flour to form a soft smooth dough. If you need more water you can use some plain water.

To finish kneading the flour the jaggery water is sufficient for us and we do not need more water to make the dough. We need to knead it till it is soft & smooth.

If the dough is too sticky at this stage add a little dry flour to it. Our dough is ready. We will cover it and allow it to rest for 15 minutes. After 15 minutes keep a non stick tawa on medium heat.

While it heats up take some dough & roll out a round roti, dip your fingers in the dry flour, take some dough and roll into a ball. Dust some dry flour on the dough ball & then roll it out into a round shape.

This paratha has to be made slightly thicker as it is soft and breaks easily while it is roasted. Once the round shaped roti is made, fold it to make it square shaped.

Then dunk it again in the dry flour & roll it out to make a square paratha. Once the tawa is hot spread a tsp or two of clarified butter on it & place the paratha on it.

Let it cook for about 30 seconds then flip it over. Heat on medium once you flip it over. Spread a tsp of clarified butter on it and spread it. Keep adjusting the heat between medium & low as per need.

Apply ghee on both sides & keep flipping over the paratha frequently till both sides are nicely roasted. Press any undercooked areas with the flipper so that they too get cooked evenly.

Our Gur ka paratha is ready. We will transfer it to a plate and make other parathas similarly with the remaining dough. Have this paratha with fresh cream, yogurt or butter.

7) Beetroot Lachha paratha

Ingredients required for making Beetroot Lachha Paratha:

  • Wheat flour – 1/2 bowl
  • Beetroot (Chukandar)
  • Red Chilli powder
  • Salt to taste
  • Oil for shallow frying

Beetroot (Chukandar) Pratha recipe

Only 4 ingredients are needed that’s it. We’ll be making Red Lachha Paratha without refined flour and of red colour. You want to learn how it can be made? Now beetroot is the one ingredient which will give us the colour.

So firstly we’ll grind it in mixer jar. We have boiled and peeled this beetroot. If you’ll take grated raw beetroot then it won’t bleed mufch So, cut it into small pieces, we’ll take boiled beetroot.

Place it in the mixer. Make a puree out of it and then we’ll knead the wheat flour in it. So only beetroot, nothing added in it. Boil beetroot puree. As you can observe some pieces are remaining in it.

We want a paste, so we’ll add a little bit of water because it doesn’t have its own water content. Let’s help to get its paste by adding little bit of water. And we’ll turn on the mixer again.

You will see, its beautiful coloured paste, our beetroot paste is ready & now we’ll knead the wheat flour with it. Here, we are preparing for 1-2 only so we have taken 1/2 bowl wheat flour.

Adding salt and adding red chilli powder as it taste delicious to relish spicy hot paratha in chilling winters. So instead of Green Chilli we’ll use red chilli powder since its Red Paratha.

We’ll not knead it with water instead we’ll be using beetroot paste only. It has all the nutrients in it & it will help to increase the haemoglobin. Wheat flour can be kneaded in either food processor or with the hands.

So let us mix it really well as you can. Our entire wheat flour is into a nice big dough. So here we are taking some wheat flour for the dusting of the paratha.

Take little bit more than which you usually take for making chapati. Make a fine round ball with it so that it doesn’t have any cut. We’ll dust it with wheat flour so that it doesn’t get stick to the board and rolling pin.

And as we roll it you’ll observe some beetroot pieces and that’s absolutely fine. You want to keep them or take them out, its upto your liking. Now we’ll sprinkle some oil all over it, rub it gently and roll this flatten wheat flour chapati.

Take small rolls not bigger one. Now roll it with some pressure so that it get expand. Round it once again. This way we’ll have layers (Lachha) & this is how our Lachha Paratha will be prepared.

So, here we press it, dust it with some wheat flour so that it doesn’t get stick while rolling. We’ll roll it once again. It will look odd in the shape because we want Lachha to be round, but that’s absolutely fine.

After cooking the taste it what would matter. We don’t have to make it very thin. Placing it on the pan, turning the flame low and will cook it on very low flame.

Because it has lots of layers and it has to really cook well. When it is cooked from one side, we will turn it. Let it cook on the low flame, till this chapati will be ready to be a paratha.

Now we’ll oil both the paratha the raw one and the one which is cooking. Cook it by pressing it evenly and flipping it. Our Beetroot Laccha Paratha is ready to serve.

8) Gobi paratha

Ingredients required for making Gobi Paratha:

  • Cauliflower (medium size) – 1 no.
  • Butter – 3 tbs
  • Oil – 1 tbs
  • Salt to taste
  • Pepper powder – 1 tsp
  • Cumin powder – 1 tsp
  • Chilly powder – 1 tsp
  • Amtur powder – ½ tsp
  • Coriander chopped – ½ b
  • Wheat flour – 1 ½ cup

Gobi Paratha recipe

Today I’m going to show you one of the best breakfast paratha by using Gobi (Cauliflower). Gobi is such a wonderful vegetable, just blanche it in water and toss it in butter and it will taste fantastic.

For this gobi paratha first, we’re going to make the dough for the paratha. Take wheat flour, in this add some oil and add some salt. Mix this with the flour.

We know, adding this oil in the flour will not only make the dough flexible when you are rolling and stuffing the paratha but also when you cook the paratha it will give nice crispy edges.

Friends, in it add water and make the dough slightly softer. So just kneed this and make it into a medium soft dough.

The dough will be slightly stiff but once you cover it with a wet cloth and rest it for around 10-15 minutes, the dough will soften out. Now the dough is all ready, so let’s make the stuffing for the paratha using gobi.

Grate the gobi by using grater. Grate not only the florets but also the stem parts whichever is slightly tender but, do not grate the tough part of the stem as that will not taste good in the paratha.

For this take some butter in a bowl, in this add pepper powder, some jeera powder that is cumin seed powder. Ok. In this add some aamchur powder. This will give a touch of sourness that makes this gobi paratha very tasty.

Add chilli powder, this chilli powder will give nice aroma. The pepper will give little hotness and in this add some chopped coriander, you can add little extra.

In this you can add little salt and now mix this till this is nicely mixed up and creamed. In this add this grated cauliflower and now mix this also till all this masala mixture is mixed with the gobi.

For the awesome paratha, the stuffing has to be more than the dough, so just make them into roundles, you know you’re able to make the roundles because you added the butter and the mixture is cold.

That’s why you’ll be able to make tthis into roundles. You know this is the kind of paratha that is done in exclusive five star hotels by exclusive chefs. Divide them into 4 portions and the masala is bigger than the dough.

That’s how it should be. And then take the dough and make a well like this with the hand and with the edges slightly thinner because they are all going to get together and it will form a thick mass.

So the edges have to be thin and the center has to be slightly thicker. Now put this cauliflower masala inside and then slowly pull it. When it is nicely sealed, now with the help of little flour we’re going to roll them.

You know the other way you can do is just roll it thin and then put the masala inside and then get all the edges to one place. Now just sprinkle some flour and then roll this into paratha.

While rolling it if you want you can use help of little flour, so this doesnt stick and cook it on both sides. Add very little butter. Because already butter is inside.

Use very little butter to coat on top because this will make it cook nicely and also give a nice color. Our gobi paratha is perfectly done and because of the nice stuffing, because of the heat that is hitting the cauliflower the buttered cauliflower it becomes nice and flavorful.

Dear friends this way your gobi paratha will be the tastiest and the best.

9) Methi Paratha

Ingrediants required to make Methi Paratha:

  • 2 cups – Whole Wheat Flour
  • 2 cups Fresh Fenugreek Leaves (washed and chopped)
  • 1 tsp Salt
  • 1 tsp Carom Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Red Chilli Powder
  • 1 tsp Ginger (grated)
  • 1 tsp Garlic (minced)
  • 2 tbsp Vegetable Oil

Methi Paratha recipe

Mix above mentioned ingredients well. Keep the mixture aside for 10 minutes, Methi will leave water in this time. Add some more water and knead to make a soft dough.

Cover and keep aside for sometime. Knead slightly once again. Divide the dough into 8 equal balls. Roll a ball to make a 4 inch circle.

Apply little oil on the circle and fold to make a round. Dust and roll the round to make a 5-6 inch paratha. Transfer to a hot griddle and cook until brown spots appear on the lower side.

Flip and cook until brown spot appear on the other side as well. Apply little oil on both the sides. Cook until the paratha is browned and crispy Keep pressing while cooking. Our Methi paratha is ready. Serve it hot.

10) Dahi paratha

Ingredients required to make Dahi paratha:

Makes 3 parathas

  • 1 cup – Atta/whole wheat flour
  • 1 tsp – Salt or to taste
  • 1/2 tsp – Garam masala
  • 1 tsp – Coriander powder
  • 1/2 tsp – Jeera/cumin seeds
  • 1 tsp – Red chilli flakes
  • 1 – Green chilli, finely chopped
  • 1-inch – Ginger, peeled and grated
  • 5-6 – Garlic cloves, ground
  • 10-15 – Mint leaves, finely chopped
  • 1 tbsp – Hara dhania/cilantro, finely chopped
  • 8-10 tbsp – Dahi/curd/yoghurt or as needed
  • Desi ghee/clarified butter as needed
  • Some dry flour as needed

Dahi Paratha recipe

Dahi paratha is prepared by incorporating yoghurt and spices in the wheat flour dough. Pour the atta in a large bowl.

Put in the salt, garam masala, coriander powder, cumin seeds, red chilli flakes, chopped green chilli, grated ginger, ground garlic cloves, chopped mint leaves and chopped cilantro.

Mix all the ingredients thoroughly. We have here 400 grams of dahi to knead the dough with. We will not us

any water. Use only as much of the dahi as needed & knead to make a dough which is neither too stiff nor too soft.

Add the dahi little by little, then mix it well in the flour and then only add more. Our dough is ready. Knead it for 3-4 minutes to make it smooth.

We used 8-10 tbsp of the dahi to make the dough and after kneading the dough for 3-4 minutes it has become smooth. Cover the dough and let it rest for 10 minutes. Afer 10 minutes knead the dough a few times.

We will now make the parathas. Keep the tawa to heat up on low-medium heat. Now we will make the paratha. Take 1/3 portion of the dough and roll into a ball.

Dust it with some dry flour, flatten it and roll it out into a medium thick round disc or paratha. Ensure the paratha is evenly rolled out and has no thick areas. Once the paratha is rolled out check if the tawa is hot.

Raise the heat to medium and brush a little desi ghee all over it. Place the paratha on it carefully. Let it cook for 15-20 seconds. After 20 seconds flip the paratha and let the other side cook for 20 seconds as well.

Flip the paratha and spread a little desi ghee over it. Flip the paratha again and spread a little desi ghee on this as well. Now cook the paratha by repeatedly flipping it and cooking it until it is crisp and golden on both sides.

Lower/raise the heat as per need. Press with the turner any undercooked spots to cook them. Our first dahi paratha is ready. Transfer it to a plate and prepare the rest of the parathas similarly.

We will serve them with whole red chilli pickle. You can serve with any pickle you like.

11) Soyabeen paratha

Ingredients required for making Soyabeen Paratha:

For dough prepartion we need :-

  • Atta – 1/2 cup
  • All Purpose Flour – 1/2 cup
  • Carom seed – 1/2 teaspoon
  • Baking soda – 1/4 teaspoon
  • Salt to taste
  • Clarified Butter (ghee) – 1 teaspoon
  • Water

For Stuffing we need :-

  • Soya Chunks or Soya Granules – 100 grams
  • Refined oil – 1tablespoon
  • Green Chilli – 1 medium sized
  • Cumin seed – 1/4 teaspoon
  • Onion – 1 medium sized
  • Ginger Garlic Paste – 1 teaspoon
  • Chaat Masala Powder – 1 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Dry roasted Cumin, Coriander & saunf powder – 1 teaspoon
  • Red chilli powder – 1/2 teaspoon
  • Sugar – 1/4 teaspoon
  • Salt to taste

To fry paratha we need :-

  • Refined oil – 1 teaspoon for each paratha

Soyabeen Paratha recipe

Here we will to make a unique paratha recipe i.e. Soyabeen Paratha. To make soyabeen paratha or veg keema paratha, take 1/2 cup atta & 1/2 cup all purpose flour & mix it well.

Now add 1/2 teaspoon carom seed, 1/4 teaspoon baking soda and salt to taste. After mixing all the ingredients, add 1 teaspoon clarified butter. Mix it with the powder mixture.

After mixing all the ingredients, add water gradually and knead this mixture. Here we take 1/2 cup water. We will use it gradually and a medium soft dough will form.

For the preparation of soyabeen paratha, the dough is ready. It is neither very soft nor very hard. It is medium soft dough. Now close it with a lid & keep aside for 15 minutes to set.

For the stuffing, we need 100 grams soya chunks. These soya chunks are boiled in salted water for 5 minutes. Now grind it. Soya chunks is ready. Now we will prepare stuffing for paratha with this keema to make soyabeen paratha.

Put a frying pan on oven. After heating the pan, add 1 tablespoon refined oil. After heating the oil add 1/4 teaspoon cumin seed. Now add 1 green chilli.

Cut into pieces & simmer the flame. Fry it for 10-15 seconds, add 1 medium sized onion cut into pieces. Now stir onion on medium flame. Add 1 teaspoon ginger garlic paste.

After 3-4 minutes of stirring, mix it well. Lower the flame & add 1 teaspoon chaat masala powder, 1/4 teaspoon turmeric powder, 1 teaspoon powder mixture of dry roasted cumin powder, coriander powder and saunf.

Now add 1/2 teaspoon red chilli powder, 1/4 teaspoon sugar and salt to taste. Mix all ingredients very well, then add soya chunks keema.

Fry it on medium flame. It is a very tasty stuffing. After frying it for 5 – 7 minutes, take it out into a bowl and cool it for a while. 15 minutes after, knead the dough for a while and then add stuffing in it.

You can make 4 parathas with this quantity of dough. Now take a dough ball from a bowl, shape it with hands & fill it with soya keema stuffing & roll it after filling. Close the open end & roll it.

Our soyabeen paratha is ready for frying. For roasting paratha, put a frying pan on oven. After heating, roast paratha one by one & fry it with little amount of oil. Fry all parathas on medium flame.

Flip it for 2 – 3 times & roast it from all sides. Add 1/2 taaspoon refined oil on one side. Now flip the paratha & add 1/2 taspoon refined oil from the other side. You can prepare this paratha with very low oil.

1 teaspoon oil is enough. To fry paratha very well, press all the sides. Our Soyabeenn Paratha is ready to serve.

12) Oats paratha

Ingredients required for Oats Paratha:

  • 100g – Oats
  • 2 – Green Chili
  • 2 – Garlic
  • Ginger
  • Cumin seeds
  • Pinch of turmeric
  • Garam Masala
  • Grated Carrot
  • Chopped Small onion
  • Coriander leaves
  • Salt as per taste
  • Water as required
  • Oil

Oats Paratha recipe

First heat the pan and then then add 100g oats. Roast it for 3 min on low flame. After 3 min switch off the gas. Take it out in grinder jar. Now add 2 Green Chili, 2 Garlic Ginger and cumin seeds.

Grind it well. Let’s knead dough for oats paratha. Take the pste out of the mixer in a bowl. Now add pinch of turmeric, garam masala, grated carrot, 1 chopped small onion, coriander leaves and salt as per taste .

You can add more vegetables. Mix it well. Add little water at a time and make soft dough. When the dough is ready, divide it into 2 parts. Now lets make paratha. Take wheat flour to make paratha.

Now take 1 dough part, roll it like chapati. Heat the pan and then add oats paratha. Cook it well, on both sides. After some time, flip it on other side Apply some oil, butter or ghee what you like.

Now oats paratha is ready Take it out on a plate. Make other parathas in the similar way. Enjoy this paratha with curd.

13) Cabbage paratha

Ingredients required for making Cabbage Paratha:

  • 2 cup – Wheat Flour
  • 2 cup – Cabbage grated
  • Some Fresh Coriander chopped
  • 2 tbsp – Paste of Ginger, Garlic & Green Chilli
  • 1 tbsp – Oil
  • 2 tsp – Red Chilli Powder
  • 1 tsp Ajwain (Carom seeds)
  • 1 tsp – Garam Masala
  • 1/2 tsp – Turmeric Powder
  • Salt to taste
  • Ghee (Clarified Butter) for roasting

Cabbage Paratha recipe

Here we will lear how to make Cabbage Paratha. Add all dry spices in to wheat four. Mix it well. Now add fresh coriander, cabbage, paste of ginger, garlic & green chilli and add oil. Mix all ingredients very well.

After mixing, let it rest for about 5 minutes. After 5 minutes make dough by adding required water. Add limited amount of water and keep it dry. Our dough is ready.

Now we will prepare parathas. Make medium size balls from dough. After preparing dough, do not let it rest for more than 5 – 10 minutes or else dough will become very sticky and it will be difficult to roll parathas.

When the pan is hot, put paratha on it and cook it for about 2 – 3 minutes on medium flame. Add 1/2 tsp Ghee (Clarified Butter) after about 2 minutes.

Flip it on the other side and apply same amont of Ghee. Our Cabbage paratha is ready to serve. Serve hot Cabbage Paratha with Curd or Pickle for best taste.

How to prepare Mustard Fish curry than CLICK HERE.

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