3 delicious paratha recipes to try today

Paratha is one of the most loved and savoured breakfast dishes in the Indian subcontinent. No matter which part of the country we reside in, the paratha will make its way as a breakfast staple in Indian households with different variations. This delicious stuffed flatbread is not only famous in India but also in its neighbouring countries and parts of eastern Asia.

Paratha is the best way to consume atta since it comes with a delicious stuffing filled with flavourful spices. We can also experiment with paratha stuffing by having different types of fillings in the flatbread every time we have this breakfast delicacy. In this recipe, we are going to look at 3 different ways to prepare your paratha so that you’ll never run out of delicious breakfast meal ideas.

For preparing the dough for your parathas, we recommend using Aashirvaad Select Sharbati Atta due to its various nutritional benefits. The sharbati atta from the Aashirvaad atta range is the perfect choice to make your parathas since it is made from carefully selected sharbati wheat grains that are sourced from the state of Madhya Pradesh. The sharbati atta is made purely with sharbati wheat without any adulteration.

The flatbread for your paratha will turn out to be soft and fluffy and will retain its moisture better by using this atta. You can check the aashirvaad select atta 5kg price over here. Here are the 3 ways to prepare your paratha for your next breakfast meal.

Lachha Paratha

A lachha paratha is the best option to have if you want to pair your paratha with a curry of your choice. This paratha will provide a unique flavour profile since it is prepared to have a flaky and layered texture. The preparation for a lachha paratha is similar to that of roti, the only difference comes by adding baking soda and milk to the atta and preparing the flatbread in a layered way. The lachha paratha can replace your roti once in a while during lunch or dinner and can be savoured with a wonderful curry alongside. 

Methi Paratha

The introduction of methi, also known as fenugreek, to your paratha is one way to have a flavourful paratha with increased amounts of nutritional value. Methi is a powerhouse of essential vitamins and minerals while also being a major source of vitamin K. Methi paratha is best enjoyed with pickle and chutney, and it is prepared by infusing methi leaves in the dough itself. The methi leaves will make your paratha flavourful and aromatic without measure while also giving an appetizing colour to your paratha.

Vegetable Paratha

If you want your paratha to be on the lighter side of calories, then you can always replace the potato filling with different vegetables. The vegetable paratha can be made with a filling that includes peas, carrot, beetroot, cauliflower, and beans. All you must do is boil these vegetables, either in a pan or a pressure cooker and mash them together to create the filling for your paratha. Then stuff this filling inside of your atta dough and create a perfectly healthy vegetable paratha. 

Beatrice Merlin