1. Aloo Paratha (Potato Stuffed Paratha)

Origin / Style: North Indian / Punjabi Dhaba Style

Time: 35–45 minutes (including dough prep, stuffing, and cooking)

Serves: 3–4 people (makes about 6 parathas)

Description

A North Indian breakfast favorite, Aloo Paratha is whole wheat dough stuffed with a spicy mashed potato mixture seasoned with green chilies, coriander, cumin, and garam masala.

The parathas are carefully rolled up and cooked on a hot tawa with ghee until crispy on the outside and golden brown on the inside. Parathas are served with butter, curd, or hot spicy pickle and are a comforting, warm meal that infuses every bite with home-like goodness.

Ingredients

To Make the Dough:

• 2 cups whole wheat flour (atta)

• Water – as needed to knead

• Pinch of salt (optional)

To Make the Filling:

• 3 medium-sized boiled potatoes, peeled and mashed

• 1 green chili, finely chopped (add to taste)

• 1 tsp ginger, grated

• ½ tsp jeera (cumin seeds)

• 2 tbsp chopped fresh coriander leaves

• ½ tsp red chili powder

• ½ tsp amchur (dry mango powder) – or use lemon juice

• Salt – as needed

  
  

For Cooking:

Ghee or oil – for frying the parathas

Method

1. Make the Dough:

• In a large pot, place 2 cups whole wheat flour.

• Add water gradually and knead into a soft, smooth dough (not sticky).

• Cover and let the dough rest for 20–30 minutes covered with a damp cloth.

2. Prepare the Potato Filling:

• In a separate bowl, combine:

• Mashed potatoes

• Green chili, ginger, cumin seeds

• Chopped coriander

• Red chili powder, amchur, and salt

• Mix well to make a smooth, well-spiced filling.

3. Stuff and Roll the Parathas:

• Make lemon-sized dough balls.

• Take one ball and roll out into a 4–5 inch circle.

• Place 1–2 tablespoons of the potato filling in the center.

• Fold the edges to seal the filling inside as a pouch.

• Gently roll out and once more into a 6–7 inch paratha, flour dusting to prevent sticking.

Tip: Roll evenly and smoothly not to tear. If new at this, roll smaller parathas.

4. Cook the Paratha:

• Heat a tawa (griddle) on medium heat to hot.

• Place the rolled paratha on it and cook for 30–40 seconds or until you see bubbles.

• Flip and brush ghee or oil on the initial cooked side.

• Flip and brush ghee on the other side.

• Cook till both the sides turn golden brown with crispy patches.

• Repeat for the remaining dough and filling.

Serving Suggests:

• Serve hot with:

• Thick curd (dahi) or raita

• Mango or lemon pickle

• A dollop of white butter or makkhan

• Optional, a glass of sweet or salty lassi

Tips for Success:

• Use chilled potatoes thoroughly prior to mashing so as not to have sticky filling.

• Don't over or under fill – too much filling will crack the dough when rolling.

• If using wet filling, add a spoon of roasted besan (gram flour) or breadcrumb to hold it together.

2. Paneer Paratha (Paratha Stuffed with Cottage Cheese)

Origin / Style: Indian–Mexican Fusion

Time: 35–40 minutes (including dough prep, stuffing, and cooking)

Serves: 3–4 people (makes about 6 parathas)

Description

Soft, earthy, and aromatic whole wheat parathas kneaded with fresh fenugreek (methi) leaves and gentle spices. These parathas are mildly bitter yet flavorful — a wholesome, comforting meal often served with curd, pickle, or butter.

Ingredients

For the Dough:

• 2 cups atta (whole wheat flour)

• Water (as needed) to knead

• Pinch of salt (optional)

• 1 tsp oil (optional, for softer dough)

For the Stuffing:

• 1 cup paneer (cottage cheese), crumbled

• 1 green chili, finely chopped (adjust to taste)

• ½ tsp ajwain (carom seeds)

• 2–3 tbsp fresh coriander leaves, finely chopped

• ¼ tsp garam masala

• Salt to taste

Optional: A pinch of red chili powder for extra heat

For Roasting:

• Ghee or oil for roasting the paratha

• Butter (for serving)

• Accompaniments: pickle, curd (yogurt), or chutney

Method

1. Make the Dough:

• Take 2 cups of wheat flour in a mixing bowl. Add a pinch of salt if using.

• Add water gradually and knead to make a soft, pliable dough. Rest it covered for 20–30 minutes.

2. Make the Paneer Stuffing:

• Take crumbled paneer in a bowl and mix in:

• Finely chopped green chili

• ½ tsp ajwain

• Chopped coriander leaves

• Garam masala and salt, to taste

• Combine well together. Ensure the mixture is not watery.

3. Assembling the Parathas:

• Divide the dough into lemon-sized equal pieces.

• Take one ball and flatten it into a small disc (4 inches approximately).

• Place 2 tablespoons of the paneer filling in the center.

• Bring the edges together to close it like a pouch and then flatten it slightly.

• Roll again into a round paratha, about 6–7 inches in diameter. Handle carefully while rolling to prevent sticking using dry flour.

4. Cook the Paratha:

• Heat tawa or skillet on medium heat.

• Place the rolled paratha on hot tawa.

• Cook one side till bubbles appear, turn over.

• Add some ghee or oil and cook both sides till golden brown and crispy, pressing with spatula lightly.

5. Serve:

Serve hot with a dollop of butter, hot pickle, and cold curd (yogurt).

Optional: Mix chopped onions or mint chutney to increase zing.

Tips & Variations

Add a tablespoon of curd for extra softness when kneading the dough.

Add grated ginger or chopped onions in the filling for extra flavor.

Add readymade paneer or use homemade paneer.

3. Methi Paratha (Fenugreek Flatbread)

Origin / Style: North Indian / Traditional Punjabi Breakfast

Time: 30–35 minutes (including dough preparation and cooking)

Serves: 4 servings(makes about 6 parathas)

Description

Soft, earthy, and aromatic whole wheat parathas kneaded with fresh fenugreek (methi) leaves and gentle spices. These parathas are mildly bitter yet flavorful — a wholesome, comforting meal often served with curd, pickle, or butter.

Ingredients:

• 2 cups atta (whole wheat flour)

• 1 cup fresh methi (fenugreek) leaves, washed, finely chopped

• 1 tsp jeera (cumin seeds)

• ½ tsp turmeric powder

• ½ tsp red chili powder (adjust as per taste)

• Salt to taste

• As needed water, for kneading

• Ghee or oil, for roasting

Optional Accompaniments:

• Fresh curd (yogurt)

• Green chutney or pickle

• A dollop of butter (optional)

Process:

1. Prepare the Dough:

• Mix in a large mixing bowl:

• Whole wheat flour

• Chopped methi leaves

• Cumin seeds

• Turmeric, red chili powder, and salt

Mix well.

• Add water slowly and knead to a soft, smooth dough.

• Cover and set aside for 15–20 minutes.

2. Rolling the Parathas:

• Shape equal-sized balls of the dough (about the size of a lemon).

• Lightly dust each ball with a little flour.

• Roll out into medium-thick circular parathas (approximately 6–7 inches in diameter).

3. Preparation of the Parathas:

• Heat a tawa or a flat skillet over a medium heat.

• Place one paratha on the hot tawa.

• Cook for 30–40 seconds and flip.

• Apply ghee or oil on both sides, gently pressing with a spatula.

• Cook until golden brown spots appear and the paratha is cooked evenly on both sides.

4. Serving:

• Serve hot with curd, chutney, or pickle.

• Sprinkle a pinch of butter on top for extra richness.

Best Results Tips:

• Use less water while cleaning methi leaves so the dough does not become sticky.

• You can add ajwain (carom seeds) or a pinch of garam masala for extra flavor.

• To make softer parathas, knead the dough with a spoonful of curd or milk.

4. Gobi Paratha (Cauliflower Stuffed Paratha)

Origin / Style:North Indian / Punjabi Dhaba Style

Time:  40 minutes (including dough preparation and stuffing)

Serves: 3–4 people (makes about 6 parathas)

Description

A classic North Indian stuffed bread prepared with grated cauliflower flavored with green chilies, coriander, cumin, and ginger. Spiced filling is stuffed in soft wheat dough, rolled, and fried golden brown in a tawa using ghee or oil.

Gobi Paratha is a filling breakfast favorite, commonly served with curd, pickle, or white butter for a true Punjabi comfort food.

Ingredients

For the Dough:

• 2 cups whole wheat flour (atta)

• Water as needed (for kneading)

• A pinch of salt

• 1 tsp oil or ghee (optional, for soft dough)

For the Filling:

• 1 cup grated cauliflower (gobi) – mildly squeezed to remove excess water

• 1 green chili, finely chopped

• 1 tsp grated ginger

• 1 tsp ajwain (carom seeds)

• ½ tsp garam masala

• Salt to taste

• A handful of fresh coriander leaves, chopped

For Roasting:

Ghee or oil – as required

Preparation Steps

1. Prepare the Dough

• Mix whole wheat flour and a pinch of salt in a large bowl.

• Gradually add water and knead into a soft pliable dough.

• Cover and rest for 20–30 minutes.

2. Prepare the Cauliflower Filling

• Grate cauliflower on a fine grater. Wrap it in a clean cloth or put it in a sieve and press gently to remove excess water.

• Combine the grated cauliflower in a bowl with green chili, grated ginger, ajwain, salt, garam masala, and chopped coriander.

Optional: Lightly sauté the mixture for 1–2 minutes to remove moisture, and allow it to cool before filling.

3. Prepare the Parathas

• Divide the dough into equal-sized balls.

• Roll a dough ball into a small circle (4–5 inches in diameter).

• Place 1–2 tablespoons of cauliflower filling in the centre.

• Gather the edges of the dough to seal the filling and form a ball again.

• Roll it out carefully into a flat paratha (6–7 inches in diameter) without breaking it.

4. Cook the Paratha

• Heat a tawa or flat griddle over medium-high heat.

• Place the rolled paratha on the hot tawa. Cook for 30–40 seconds, then flip.

• Apply ghee/oil on the top side, flip again, and apply ghee/oil on the opposite side.

• Press gently using a spatula and cook until both sides are crispy and golden brown.

5. Serve

Serve hot with a pat of butter on top, with curd (yogurt), mango pickle, or mint chutney.

Tips

• Ensure the cauliflower is dry to prevent tearing when rolling.

• Spices can be adjusted to taste.

• Can be kept in an insulated box for several hours.

5. Palak Paratha (Spinach Paratha)

Origin / Style:North Indian / Healthy Homestyle

Time:  30 minutes (including dough preparation and cooking)

Serves: 3–4 people (makes about 8 parathas)

Description

Palak Paratha is a nutritious, vibrant Indian flatbread made by kneading fresh spinach purée into whole wheat flour with gentle spices like cumin, ajwain, and turmeric. The dough is rolled out in pale, brownish-green

parathas and grilled over a hot tawa with a light brushing of ghee or oil. This healthy dish is a great method of including greens in your diet — good enough to eat alone or combined with curd, pickle, or a bit of butter for flavor.

Ingredients:

• 2 cups whole wheat flour

• 1 cup chopped spinach (palak) – washed, drained, and chopped

• 1 tsp ginger paste

• ½ tsp cumin seeds

• ½ tsp ajwain (carom seeds)

• Salt, to taste

• Water as needed to knead the dough

• Ghee or oil for roasting

Preparation Method

1. Make the Dough:

• In a large mixing bowl, combine:

• 2 cups whole wheat flour

• 1 cup chopped spinach

• 1 tsp ginger paste

• ½ tsp cumin seeds

• ½ tsp ajwain

• Salt, to taste

• Mix everything together. The spinach will start to release water.

• Add water slowly only if needed (spinach adds natural water) and knead to a soft, pliable dough.

• Cover and let rest for 15–20 minutes.

2. Roll the Parathas:

• Cut the dough into equal portions.

• Gently dust your rolling area and roll out every ball into a flat, even disc of approximately 6–8 inches diameter.

3. Fry the Parathas:

• Heat a tawa or flat griddle over medium heat until hot.

• Place a rolled paratha onto the tawa and fry for 30–40 seconds or until light brown spots appear on it.

• Flip over and apply ghee or oil on the cooked side.

• Fry the second side and apply ghee/oil again.

• Flip once or twice again until both sides are golden brown with crisp brown spots.

• Repeat for all the parathas.

Serving Suggestions:

Serve hot with:

• Fresh curd or raita (such as cucumber or boondi raita)

• Mango or lime pickle

• A dollop of butter or white makkhan for treat

Tips:

• You may also blanch and puree the spinach instead of chopping, for smoother dough and even green color.

• Add spices like garam masala or green chili paste for extra flavor.

• Extra dough can be stored in the fridge for 1 day in an airtight container.

6. Lachha Paratha (Layered Paratha)

Origin / Style:North Indian / Punjabi Dhaba Style

Time:  35 minutes (including dough resting and cooking)

Serves:  3–4 people (makes about 6 parathas)

Description

Lachha Paratha is a flaky, layered Indian flatbread with its crispy edges and soft, buttery center. The whole wheat flour paratha reaches its signature spiral layers by rolling and folding the dough multiple times with ghee or oil before cooking on a hot tava. The result — breathtakingly golden, crispy edges that peel away in delicate layers.

Perfect just to have with creamy gravies like paneer butter masala, dal makhani, or even just a simple bowl of curd and pickle for a fill meal

Ingredients:

• 2 whole wheat flour

• 2 tablespoons ghee (for layering + frying)

• Salt according to taste

• Warm water (as needed to knead dough)

Preparation Steps:

1. Prepare the Dough:

• Use a mixing bowl and combine whole wheat flour and salt in it.

• Gradually add warm water and knead into soft, smooth dough.

• Cover with a damp cloth and rest for 20–30 minutes.

  
  

2. Rolling and Layering:

• Cut the rested dough into equal-sized portions.

• Roll one ball into a very thin disc using a rolling pin.

• Apply a thin coat of ghee evenly over the surface of the rolled-out dough.

• Pour a small amount of dry flour evenly over the ghee to help with layering.

  
  

3. Create the Layers:

• Start at one end, pleat the disc fan-wise or accordion-fold it.

• Roll the pleated strip into a spiral (such as a Swiss roll or cinnamon roll) after folding.

• Press gently and roll again into a flat disc, about 6–7 inches diameter. The layers will be sealed.

• Moving on to cooking the Paratha:

  
  

4. Cooking the Paratha:

• Place a tawa or a flat griddle over medium heat.

• Place the rolled Lachha Paratha on the hot tawa.

• Cook on one side until bubbles arise, and then flip over.

• Spread ghee around the edges and on the surface, and cook until both sides are golden brown and crisp.

• Press gently using a spatula to cook uniformly.

5. Serve Hot:

• Serve hot with dal, paneer curry, or any creamy Indian gravy.

• Gently crush the cooked paratha between your hands to bring out the flaky layers.

7. Missi Paratha (Besan Paratha)

Origin / Style:North Indian / Rajasthani & Punjabi Cuisine

Time:  30 minutes (including dough preparation and cooking)

Serves:  3–4 people (makes about 6 parathas)

Description

Missi Paratha is a traditional North Indian flatbread made with a healthy blend of whole wheat flour and gram flour (besan), flavoured with cumin, ajwain (carom seeds), very finely chopped onions, green chilies, and fresh coriander. The dough is kneaded with warm water and ghee and then rolled out to be cooked on a tawa into golden brown, slightly crisp-edged parathas.

A real hit for its earthy aroma and nutty flavor, Missi Paratha is an extremely popular breakfast or lunch fare — generally served with curd, butter, or spicy mango pickle. It is a satisfying, protein-rich dish and can keep you going for hours.

Ingredients:

• 1 cup whole wheat flour (atta)

• 1 cup gram flour (besan)

• 1 tsp carom seeds (ajwain) – aids digestion and adds flavor

• 1 small onion – finely chopped

• 1 green chili – finely chopped (adjust to taste)

• 2 tbsp fresh coriander leaves – chopped

• ½ tsp turmeric powder

• ½ tsp red chili powder (optional, for some extra spice)

• Salt to taste

• Water as needed to knead the dough

• Ghee or oil for roasting

Instructions:

1. Prepare the Dough:

• Mix wheat flour, besan, ajwain, onion, green chili, coriander, turmeric, chili powder, and salt in a mixing bowl.

• Gradually add water and knead to a tight but pliable dough. (Tighter than roti dough.)

• Rest the dough, covered, for 15–20 minutes.

2. Roll out Parathas:

• Divide the dough into equal portions and roll into balls.

• Dust with dry flour and roll out each ball into a medium-thick disc (not very thin, as besan will crack).

3. Cook the Parathas:

• Heat a tawa (griddle) over medium heat.

• Place the paratha on the heated tawa and cook until brown spots appear.

• Flip and apply ghee or oil on both sides.

• Roast until golden and crispy on both sides, pressing gently with a spatula.

Serving Suggestions:

• Serve with pickle, hot curd, and green chutney.

• You can also serve with lassi or buttermilk for a complete Punjabi-style meal.

8.Besan Methi Paratha

Origin / Style:North Indian / Gujarati & Punjabi Fusion Style

Time:  30–35 minutes (including dough preparation and cooking)

Serves: 3–4 people (makes about 6 parathas)

Description

Besan Methi Paratha is a nutritious and flavorful Indian flatbread made from a combination of gram flour (besan), whole wheat flour, and fresh fenugreek leaves (methi). The dough is seasoned with spices like turmeric, cumin, ajwain (carom seeds), and a pinch of chili, resulting in a golden, aromatic paratha with earthy and slightly bitter methi flavor.

When fried on a tawa with a splash of ghee or oil, these parathas turn into breathtakingly crispy on the outside and soft on the inside. These are perfect for breakfast, lunch, or even packed tiffins — best served with curd, pickle, or a dollop of white butter.

Ingredients:

• 1 cup whole wheat flour

• 1 cup besan (gram flour)

• 1 cup fresh methi (fenugreek) leaves, chopped finely

• 1–2 green chilies, chopped finely (adjust as per taste)

• 1 tsp ajwain (carom seeds) – digestion friendly

• ½ tsp turmeric powder

• ½ tsp red chili powder

• Salt – as per taste

• 1 tsp ginger paste (optional)

• 2 tbsp oil or ghee – for dough

• Water – as required for kneading dough

• Ghee or oil – for roasting

Instructions:

1. Prepare the Dough:

Take in a large mixing bowl:

• Whole wheat flour

• Besan

• Finely chopped methi leaves

• Green chilies

• Ajwain, turmeric, chili powder, ginger paste, and salt

• Mix 2 tbsp of oil or ghee in with your fingers to make it crumbly.

• Add water in small portions gradually and knead into a soft, flexible dough.

• Cover with damp cloth and keep aside for 15–20 minutes.

2. Rolling and Cooking the Parathas:

• Cut into equal portions and roll into balls.

• Dust the board while rolling each of them into a medium-thick paratha (6–7 inches diameter).

• Heat a tawa or flat skillet over medium heat.

• Place the rolled paratha on the hot tawa.

• Cook for 1–2 minutes, flip and add ghee or oil.

• Flip again and press gently with a spatula while using ghee on the other side.

• Cook till spots turn golden brown on both sides.

  
  

Serving Suggestions:

Serve hot with:

• Curd or yogurt

• Pickle (achar)

• Green chutney or mint chutney

• A spoonful of white butter or ghee

9.Ajwain Besan Ka Paratha (Masala Paratha)

Origin / Style:North Indian / Rajasthani Home-Style

Time:  30 minutes (including dough preparation and cooking)

Serves: 3–4 people (makes about 6 parathas)

Description

Ajwain Besan Ka Paratha is a classic, spicy Indian flatbread made with gram flour (besan) and whole wheat flour and flavoured with ajwain (carom seeds) to impart a very characteristic earthy and digest-friendly flavour. The dough is infused with a hint of turmeric, ground coriander, and green chilies to give the paratha a golden brown colour and robust, nutty flavour.

When prepared on a hot tawa with a blob of ghee or oil, it becomes crispy on the sides and soft from inside — the perfect filling breakfast or light lunch. This paratha is best served with spiced yogurt, mango pickle, or green chutney.

Ingredients:

For the dough:

• 1 cup whole wheat flour (atta)

• Water (as needed)

• ½ tsp salt

• For the besan masala filling:

• 1 cup gram flour (besan)

• 1 tsp ajwain (carom seeds)

• 1 green chili (finely chopped)

• 1 tsp ginger paste (or grated fresh ginger)

• 1 medium onion (finely chopped)

• 2 tbsp chopped fresh coriander leaves

• ½ tsp turmeric powder

• ½ tsp red chili powder (adjust to taste)

• ½ tsp amchur (dry mango powder)

• Salt to taste

• 1-2 tsp oil (used for roasting the besan)

• For roasting the paratha:

• Ghee or oil (as required)

Step-by-Step Instructions:

Step 1: Prepare the Dough

• Combine wheat flour and salt in a bowl.

• Gradually add water and knead to prepare a soft, pliable dough.

• Cover and rest for 20–30 minutes.

Step 2: Prepare the Besan Filling

• Roast 1–2 tsp oil in a pan over low-medium heat.

• Add ajwain and let it sizzle for a few seconds.

• Add minced onions, ginger paste, and green chilies. Sauté for 1–2 minutes.

• Add besan and roast on low heat till lightly fragrant and pale golden (around 4–5 minutes), stirring continuously so that it doesn't get burned.

• Add turmeric, red chili powder, amchur, and salt. Mix well.

• Switch off heat. Add chopped coriander leaves.

• Let the mixture cool down. The filling would be dry and crumbly but soft enough to stuff.

  
  

Step 3: Roll and Stuff the Paratha

• Split the dough into portions of equal size.

• Roll one portion into a small circle (4–5 inches diameter).

• Place 1–2 teaspoons of the besan filling in the center.

• Fold the dough edges to seal it like a pouch.

• Lightly flatten and roll out again into a paratha (about 6–7 inches), using flour if needed.

Step 4: Fry the Paratha

• Place a tawa or flat griddle on medium heat.

• Place the rolled paratha on hot tawa.

• Cook 30–40 seconds, then turn.

• Apply ghee or oil on turned side and cook until golden spots show.

• Turn again and apply ghee on second side. Press with spatula for even browning.

• Cook golden brown and crispy on both sides.

Serving Suggestions:

• Serve hot with curd (dahi), mint or coriander chutney, and pickle.

• Top it with a knob of butter for extra flavor!

10.Hara Dhania Paratha (Coriander Paratha)

Origin / Style:North Indian / Rajasthani Home-Style

Time:  30 minutes (including dough preparation and cooking)

Serves: 3–4 people (makes about 6 parathas)

Description

Hara Dhania Paratha is a flavorful, herby Indian flatbread made with fresh coriander leaves (hara dhania) incorporated into whole wheat dough along with light spices like cumin, green chili, and garlic. The coriander adds not only a zesty smell but also gives the paratha a beautiful green color and bursts with earthy flavor.

Soft, lightly crispy, and loaded with freshness, this paratha is light but satisfying — perfect for breakfast, lunch, or dinner. It pairs wonderfully with mint chutney, curd, or even a simple bowl of dal for an Indian meal.

Ingredients:

• 1½ cups whole wheat flour

• 1 tsp cumin powder (jeera)

• 1 tsp turmeric powder (haldi)

• 1 small bunch fresh coriander leaves (hara dhania), finely chopped

• 2 green chilies, finely chopped

• 1-inch piece of ginger, grated

• Salt and freshly ground black pepper, to taste

• Water, as needed (for kneading)

• Ghee or oil, for roasting

Instructions:

Prepare the Dough:

• Take the whole wheat flour, cumin powder, turmeric, ground coriander, green chilies, ginger, salt, and pepper in a large mixing bowl. Add water gradually and knead to a smooth, tight dough. Apply a teaspoon of oil on the dough and knead for 2-3 minutes until it becomes soft. Cover and let rest for 10–15 minutes.

Rolling the Parathas

Cut the dough into 10–12 equal parts. Roll one ball into a neat round, dust with dry flour, and flatten into 7–8 inch circles using a rolling pin.

Cooking the Parathas

• Heat a tawa or pan over medium heat. Place one paratha on the hot tawa. After light bubbles and golden spots, flip it over. Apply a little ghee or oil and press gently. Flip again and apply ghee on the other side too. Roast until both the sides are golden brown with crisp spots.

Serving:

• Serve hot with curd (dahi), mint or coriander chutney, and pickle.

• Top it with a knob of butter for extra flavor!

11.Gujarati Methi Na Dhebra (Multigrain Jowar-Bajra Paratha)

Origin / Style: Western India / Traditional Gujarati Cuisine

Time:   30–35 minutes (including dough preparation and cooking)

Serves: 3–4 people (makes about 8–10 theplas)

Description

Methi Na Thepla is a traditional Gujarati flatbread made with whole wheat flour, gram flour (besan), and fresh methi (fenugreek) leaves, sprinkled lightly with turmeric, red chili, coriander powder, and a dash of yogurt. Soft, tasty, and lightly spiced, it's a perfect travel food and lasts for hours.

Roasted on a tawa with the inclusion of a pinch of ghee or oil, these golden specked parathas are best enjoyed with pickle, curd, or a steaming hot cup of masala chai. The whiff of bitterness in the methi balanced with the spice is both healthy and comforting — an epitome of homely Gujarati food.

Ingredients:

• ¼ cup Bajra Flour (Pearl Millet)

• ¼ cup Jowar Flour (Sorghum)

• ¼ cup Gram Flour (Besan)

• 1 cup Whole Wheat Flour

• 250 grams Fresh Methi Leaves (Fenugreek), chopped finely

• 2 tablespoons White Sesame Seeds (Til)

• ½ teaspoon Red Chili Powder (use as per taste)

• ¼ teaspoon Asafoetida (Hing)

• 2 tablespoons Jaggery, powdered

• ¼ cup Curd (Plain Yogurt)

• 2 Green Chilies, chopped finely

• 1-inch piece of Ginger, grated

• Salt, as per taste

• 2 tablespoons Oil (for dough)

• Additional Oil or Ghee (for frying)

Instructions:

1. Preparation of Dough:

• Place bajra flour, jowar flour, gram flour, wheat flour, methi leaves chopped, sesame seeds, chili powder, hing, jaggery, green chilies, grated ginger, and salt in a large mixing bowl.

Mix all of them well.

• Add curd gradually and begin kneading the mixture into dough. If required, add a small amount of water, a little at a time, to keep everything in order.

• After mixing, add 2 tablespoons of oil on the dough and knead again for 3–4 minutes until soft, non-sticky, and smooth.

• Cover the dough with a clean cloth and let it rest for 10–15 minutes.

2. Rolling the Dhebra:

• Divide the dough into 15 balls (2 inches in diameter).

• Lightly dust the rolling surface with flour and roll out each ball into a 4–6 inch circle. You can leave it thicker for soft inside, or thinner for crunchy texture, as preferred.

3. Cooking the Dhebra:

• Heat a tawa (iron skillet) on a medium-high flame.

• Place a rolled dhebra on the tawa. Flip at 10–15 seconds when bubbles form.

• Add ½–1 teaspoon of oil or ghee around the edges. Press and cook evenly using a flat spatula or wooden press.

• Flip and cook until both the sides have golden brown spots and the paratha gets crispy from outside.

• Remove and place on a kitchen towel or plate.

  
  

4. Repeat & Serve:

• Repeat with the remaining dough balls.

• Serve hot with jaggery, makhan (white butter), or a green chutney or curd accompaniment.

Serving Suggestions:

• Traditional combination: Dhebra with jaggery and homemade makhan (butter).

• Breakfast, lunchboxes, or tiffin (they stay fresh for a day or two).

• Also serves well with Gujarati pickle or plain yogurt.

12.Broccoli Paratha – Healthy Stuffed Flatbread

Origin / Style: Modern Indian / Fusion North Indian Style

Time: 35–40 minutes (including dough preparation and stuffing)

Serves:  3–4 people (makes about 6 parathas)

Description

Broccoli Paratha is a healthier alternative to the traditional Indian stuffed paratha — full of finely grated broccoli, green chilies, ginger, cumin, and a sprinkle of garam masala. The mixture is lightly sautéed before being stuffed into whole wheat dough and rolled into perfection.

Rolled out on a hot tawa with ghee or olive oil and fried golden brown and crispy, this paratha is healthy and delicious — an excellent way to convince kids and health enthusiasts to consume veggies. It's fiber, vitamins, and flavor loaded.

Best enjoyed hot with curd, mint chutney, or tomato pickle, this paratha is an ideal breakfast, lunch, or dinner option that's as nutritious as it is satisfying.

Ingredients

For Dough:

• 2 cups Whole Wheat Flour

• Salt – to taste

• Water – as needed for kneading

• 1 tsp Oil (optional, for softness of dough)

  
  

For Broccoli Stuffing:

• 500 grams Broccoli florets

• 1 medium Onion – finely chopped

• 1 tablespoon Coriander Powder

• 1 teaspoon Cumin Powder (Jeera Powder)

• 1 teaspoon Garam Masala

• 1 teaspoon Red Chili Powder (according to taste)

• Salt – to taste

• 1 teaspoon Oil

For Cooking:

Ghee or Oil – for roasting the paratha

Instructions

Step 1: Prepare Dough

• Take a large mixing bowl and place whole wheat flour and salt in it.

• Add water slowly and knead to a soft dough. (Add 1 tsp oil for more softness.)

• Cover the dough with a wet cloth and let it sit for 25–30 minutes.

Step 2: Prepare Broccoli Stuffing

• Cut broccoli into little florets and blanch them in boiling water for 5 minutes.

• Drain and dry with a kitchen towel.

• Grate florets using a grater. (If blender or food processor is used, pulse mode in small lots to avoid too much water.)

• Add 1 tsp oil in non-stick or heavy-bottomed pan.

• Sauté finely chopped onions until translucent.

• Add grated broccoli and sauté at medium heat for 3–4 minutes until moisture is gone and mixture becomes dry.

• Add red chili powder, coriander powder, cumin powder, and garam masala, along with salt. Mix well.

• Remove from heat and let the mixture cool down completely to be used as stuffing.

Step 3: Stuff & Roll the Paratha

• Divide the rested dough into equal portions of lemon size.

• Roll each dough ball into a 3-inch disc.

• Place 1–2 tablespoons of cooled broccoli mixture in the center.

• Gently bring the edges together and finish the stuffing, folding over without pinch-marking off too much dough.

• Gently flatten the ball, dust with flour, and roll out lightly into a 6–7 inch circle. Roll gently using light pressure so the stuffing does not come out.

Step 4: Cook the Paratha

• Heat a tawa or skillet on a medium heat.

• Place the rolled paratha onto the hot tawa.

• Cook until small bubbles or brown spots appear. Flip.

• Rub ghee or oil on either side and fry until golden brown, pressing the spatula gently to fry evenly.

• Repeat for all parathas.

Serving Suggestion:

• Serve hot Broccoli Parathas with:

• Green chutney (coriander-mint)

• Fresh curd or raita

• Pickled or a dollop of butter to indulge further

• These parathas can be served for breakfast, lunch, or even lunchboxes.

  
  

Tips:

• Always thoroughly cook the stuffing and cool it before filling.

• If broccoli stuffing is too wet, mix in 1 tsp roasted besan or breadcrumbs to absorb the water.

• Avoid overstuffing or pressing down hard when rolling.

13.Tawa Paratha – Traditional Indian Layered Flatbread

Origin / Style:North Indian / Punjabi Dhaba & Home-Style

Time: 30–35 minutes (including dough resting and cooking)

Serves:  3–4 people (makes about 6 parathas)

Description

Tawa Paratha is a traditional layered Indian flatbread, cooked in a hot tawa (griddle), with a soft and flaky interior and a golden-brown crust. The dough, made with whole wheat flour, is rolled out, rubbed with ghee or oil, folded in layers, and rolled once again — giving it the distinctive spiral and crispy crust.

It's thicker than chapati but less rigid than lachha paratha, so versatile and perfect for daily meals and celebrations in equal measure. It offers a satisfying chew in each mouthful with rich, buttery flavorings.

Served traditionally with curries, dal, raita, or with a mere dollop of butter, Tawa Paratha is North Indian comfort food's lifeblood — simple, unhurried, and insistently satisfying.

Ingredients

• 1 cup Whole Wheat Flour (Atta)

• 1/2 teaspoon Salt

• 1 tablespoon Oil (for kneading)

• Water – as required, to knead dough

• Ghee or Oil – to layer and roast the parathas

Instructions

Step 1: Prepare the Dough

• Combine whole wheat flour, salt, and 1 tablespoon oil in a big mixing vessel.

• Gradually add water, little by little, and knead to prepare a firm, smooth dough.

• Add a little more oil (½–1 tsp) on top of the dough and knead again for 1–2 minutes until soft and elastic.

• Cover with a moist cloth and let stand for 15–20 minutes.

  
  

Step 2: Roll & Fold for Flaky Layers

• Once rested, re-knead the dough and cut into 6–8 equal portions.

• Roll one at a time into a ball, then flatten it slightly.

• Dust with flour and roll out into a small circle measuring about 4 inches in diameter.

• Drizzle with two drops of oil or ghee on top. Fold into semi-circle, brush little more oil, fold into triangle.

• Dust with flour again and roll very lightly into thin triangle-shaped paratha (about 6–7 inches). Repeat with all dough balls.

Step 3: Cooking the Tawa Paratha

• Heat iron tawa or non-stick pan over medium-high flame.

• Place the rolled paratha on the hot tawa.

• Turn after 20–30 seconds as soon as light spots are seen on the bottom side.

• Apply ghee or oil on the flipped side and press the edges using a spatula lightly for even cooking.

• Flip again, apply ghee/oil, and cook till golden spots appear on both sides and layers puff slightly.

• Remove from the tawa and store in a roti box or covered with a clean cloth.

  
  

Serving Suggestions

• Serve hot plain tawa parathas with:

• Any Indian curry (Paneer Butter Masala, Chole, Dal Tadka)

• Pickle and yogurt

• A cup of masala chai for a light snack

Tips for Best Results:

• Use warm water to knead dough for softer parathas.

• Letting the dough rest improves elasticity and softness.

• Use iron tawa for crispier parathas with a traditional touch.

• Don’t over-roll or press too hard while rolling, or you’ll lose the flaky texture.

14.Veechu Parotta (Ceylon Parotta) Recipe – Flaky South Indian Flatbread

Origin / Style:South Indian / Sri Lankan Tamil Cuisine

Time: 45–50 minutes (including dough resting and cooking)

Serves:  3–4 people (makes about 6 parottas)

Description

Veechu Parotta, also known as Ceylon Parotta, is a light, soft, and delicate folded flatbread of South Indian origin that has its roots in Sri Lanka and Tamil Nadu. Made with all-purpose flour (maida), a pinch of salt, sugar, and oil, the dough is kneaded to a state of elastic perfection and rested for a couple of hours to allow it to have that perfect stretch and flexibility.

The parotta is named after the word "veechu," which signifies "to toss" or "to spread," since the dough is skillfully pulled and tossed in the air to form paper-like sheets before folding and cooking on a hot tawa with ghee or oil.

The result is a crispy-edged but soft-centered, buttery parotta that's an excellent accompaniment to spicy South Indian curries like salna, chicken curry, or vegetable korma. It's restaurant and street food staple and haunt all across Tamil Nadu and Sri Lanka.

Ingredients

• 1 cup All-Purpose Flour (Maida)

• 1/2 cup Whole Wheat Flour

• 5 tablespoons Curd (Yogurt)

• Pinch of Salt

• Water (as required)

• Oil (for kneading and frying)

Instructions

1. Make the Dough

• Get a mixing bowl and combine maida, whole wheat flour, curd, and salt.

• Gradually add water and knead to a soft and slightly sticky dough.

• Add 1 tablespoon of oil and knead again for a few minutes until smooth.

• Dampen with a cloth and let it rest at room temperature for at least 30 minutes.

2. Parotta shaping

• Lightly knead the rested dough and divide it into small pieces.

• Oil your work surface, not flour.

• Take a ball of dough and, using your oiled palms and fingers, unfold the dough from the center, making it as thin and transparent as possible. Don't mind if it has small tears or holes.

3. Fold the Dough

• Fold one edge of the unfolded dough in towards the center, then the second, into a rectangle.

• Then fold in top and bottom edges to make a tight wee square or envelope shape.

• Press gently to flatten without reversing the folds.

4. Cook Veechu Parotta

• Heat a tawa or flat pan over a medium heat.

• Place the folded parotta on the hot tawa.

• Cook for 30–45 seconds until light brown marks appear, then flip over.

• Add a little oil around the edges and press with a spatula gently.

• Flip over, add more oil if needed, and cook until both sides turn golden brown and crisp.

Serving Suggestions

Serve hot Veechu Parotta with:

• Sri Lankan Egg Curry

• Spicy Chicken Curry

• Vegetable Kurma

• Coconut chutney for a vegetarian option

  
  

Tips for Making Perfect Veechu Parotta

• Add curd to the dough for softness and better flavor.

• Resting dough is also important for gluten development and easy stretching.

• Don't use flour to roll—use oil to stretch and fold the dough instead.

• For extra flakiness, clap the cooked parotta gently between your palms to open the layers before serving.

15.Whole Wheat Lachha Paratha Recipe – Indian Multi-Layered Flatbread

Origin / Style:North Indian / Punjabi Dhaba Style

Time: 35–40 minutes (including dough resting and cooking)

Serves:  3–4 people (makes about 6 parottas)

Description

Whole Wheat Lachha Paratha is the healthier version of the favorite North Indian layered flatbread, with the refined flour substituted entirely with atta (whole wheat flour). The dough is rolled, applied with ghee, coiled, and rolled out again to create thin, flaky layers that puff well on the tawa.

Slightly crispy on the outside and soft inside, this paratha is perfect for everyday meals — pairing very well with dal, paneer gravies, or simply a bowl of curd and pickle. The nutty flavor of whole wheat combined with the rich aroma of ghee makes it a comforting, warm part of any Indian meal.

Ingredients

• 2 cups Whole Wheat Flour (Atta)

• 1 teaspoon Salt

• Ghee or Oil – for layering and cooking

• Water – as needed, to knead the dough.

• Extra Flour – to dust when rolling

Instructions

1. Knead the Dough

• Take whole wheat flour and salt in a large mixing bowl.

• Add 1 tablespoon of ghee or oil and mix it with the flour until the mixture resembles coarse crumbs.

• Add water slowly, little by little, and knead to a smooth, soft dough.

• Wrap the dough in a damp cloth and rest for 10–15 minutes.

2. Preparation of Dough Balls

• Knead the rested dough again for 1–2 minutes until it becomes soft.

• Cut the dough into 10 equal portions, and roll each one into a fine ball.

3. Rolling and Formation of Layers

• Heat tawa or pan over medium heat.

• Lightly dust your rolling surface. Take one ball of dough and flatten it slightly, then roll to 6-inch circle.

• Put a thin layer of ghee on the surface and lightly dust with dry flour.

• Pleat the rolled dough in a saree fashion (pleating accordion style) end to end.

• Roll the pleated dough into a spiral (a Swiss roll form) and gently flatten using your palms.

4. Roll and Cook the Paratha

• Dust the spiral lightly and roll it again into a 4–5 inch round, with layers.

• Place the rolled Lachha Paratha on the preheated pan.

• Cook for 30 seconds, flip over, add ghee, and cook the second side until golden brown spots appear.

• Flip over, add ghee again, and press gently with spatula until the paratha is crispy and golden brown on both sides.

• Remove and keep warm in a roti basket or covered container.

5. Repeat and Serve

• Repeat the same for the remaining dough balls.

• Serve hot and flaky Lachha Parathas with:

• Matar Paneer

• Dhaba-style Smoked Dal Makhani

• Carrot-Cucumber-Tomato Salad

• Kesar Elaichi Aam Chunda (Sweet Mango Pickle)

• Homemade Curd or Raita

Tips for Perfect Lachha Paratha

• Let the dough rest well for better elasticity and softness.

• Use just enough flour and ghee while layering — this enhances flakiness.

• Don't roll the last spiral too tightly — it will ruin the layers.

• Cast iron tawa yields the best results for crispy outsides and soft insides.

16.Stuffed Mooli Paratha (Radish Flatbread) – Traditional Indian Breakfast

Origin / Style:North Indian / Punjabi Home-Style

Time: 35–40 minutes (including dough resting and cooking)

Serves:  3–4 people (makes about 6 parottas)

Description

Mooli Paratha is a traditional Punjabi stuffed paratha with a spicy mixture of white radish (mooli) grated and mixed with green chilies, coriander, carom seeds (ajwain), and a dash of salt and garam masala. The radish's juiciness renders the paratha soft and juicy, while the spices add warmth and depth.

The radish mixture is carefully pressed to remove excess moisture before being filled into whole wheat dough, rolled out, and roasted on a tawa with ghee or oil till golden, crispy-edged.

Hot Mooli Paratha, served with curd, butter, or spicy pickle, is a North Indian winter breakfast staple — warming, comforting, and earthy in flavor.

Ingredients

For the Dough:

• 2 cups Whole Wheat Flour (Atta)

• 1 teaspoon Salt

• Water – as needed, to knead dough

• Ghee or Extra Virgin Olive Oil – for cooking

  
  

For Radish Stuffing:

• 3 Mooli / White Radish / Daikon, peeled and grated finely

• 2 teaspoons Extra Virgin Olive Oil

• 1 teaspoon Cumin Powder (Jeera)

• 1 teaspoon Fresh Ginger, grated

• 1½ tablespoons Gram Flour (Besan) – optional, to soak up moisture

• 2 Green Chilies, finely chopped (adjust as needed)

• Handful of Fresh Coriander Leaves, finely chopped

• Salt – to taste

Instructions

Step 1: Prepare the Dough

• In a large bowl, combine whole wheat flour and salt.

• Knead in gradually adding water to make soft, smooth dough.

• Sprinkle oil over it, knead again for some time, cover, and rest for 15–20 minutes.

Step 2: Prepare the Mooli Filling

• Heat olive oil in a large pan over medium-high heat.

• Put mooli grated and a pinch of salt. Sauté until all the water gets evaporated—very important not to make soggy parathas.

• Turn off the flame, add cumin powder, ginger, green chilies, coriander, and gram flour (if using) and mix.

• Let the stuffing cool completely.

Step 3: Roll and Stuff the Parathas

• Cut the dough into 8 parts and roll each into a ball.

• Take one ball and roll it into a 3-inch disk using a rolling pin.

• Stuff with 2 tablespoons of cooled stuffing in the center, fold the sides together to cover like a pouch, and press gently to flatten.

• Lightly dust with flour and roll out cautiously into a 6–7 inch paratha without breaking.

Step 4: Cook the Parathas

• Heat a tawa or flat frying pan on medium heat.

• Place the rolled paratha on the tawa and cook for 30 seconds or until you see bubbles.

• Flip and brush ghee or oil over the cooked side.

• Flip and brush ghee on the other side. Press lightly with a spatula until both sides are golden brown with crispy markings.

• Repeat with the remaining dough and stuffing.

Serving Suggestions

Serve hot with:

• Mint or coriander chutney

• Curd or Boondi Raita

• Lemon or mango pickle

• A glass of fresh buttermilk or masala chai

Pro Tips:

• Squeeze the grated mooli before cooking if it's too watery.

• Let the filling cool down entirely before filling in.

• Use besan if the filling is moist – it soaks up water and gives taste.

• Close the paratha tightly at all times to prevent leakage of filling.

17. Kheema Paratha (Spiced Minced Meat Paratha)

Origin / Style:North Indian / Mughlai-Inspired Street & Home Style

Time: 45–50 minutes (including preparation and cooking)

Serves:  3–4 people (makes about 6 parottas)

Description

Kheema Paratha is a protein-rich, healthy flatbread stuffed with a spicy minced meat filling—generally lamb, mutton, or chicken. It's a highly popular North Indian and Mughlai preparation that can be enjoyed for breakfast, lunch, or dinner.

The mincemeat is first sautéed with onions, garlic, ginger, green chilies, and spice powders like cumin, garam masala, and coriander powder until the mix becomes dry and fragrant. The cooled mixture is then filled into soft whole wheat dough balls, rolled out, and shallow-fried on a tawa with ghee or oil until golden and crispy.

Every bite is a flavorful balance of spice, softness, and crunch, a comfort food masterpiece — best served with mint chutney, yogurt, or spicy pickle, while hot.

Ingredients

For the Dough:

• 2 cups whole wheat flour

• 1 tsp salt

• Water (as needed)

• 1 tbsp oil

For the Filling:

• 250g mince lamb or chicken

• 1 onion, finely chopped

• 1 tsp ginger-garlic paste

• 1 green chili, finely chopped

• 1 tsp cumin powder

• 1 tsp garam masala

• ½ tsp red chili powder

• Salt to taste

• 2 tbsp fresh coriander, chopped

For Cooking:

Ghee or oil for roasting

Method

Make the Dough: Mix flour and salt; add water gradually and knead into a soft dough. Rest for 15 minutes.

Prepare Filling: Heat 1 tsp oil, sauté onion and ginger-garlic paste. Add minced meat and spices; sauté until dry and aromatic. Let cool completely.

Assemble: Divide dough into balls. Roll out one, put a spoonful of cooled kheema, seal and roll out gently into a round paratha.

Cook: Toast on a hot tava with ghee until golden brown on both sides.

Serve: With yogurt, pickles, or mint chutney.

Chef's Tip

Cool the filling completely before filling — prevents tearing while rolling.

18. Onion Paratha (Pyaz Paratha)

Origin / Style:North Indian / Punjabi Home-Style

Time: 35–40 minutes (including preparation and cooking)

Serves:  3–4 people (makes about 6 parottas)

Description

Onion Paratha or Pyaz Paratha is one of the most comforting and tasty stuffed flatbreads of Punjab. Filled with a spicy mixture of finely chopped onions, green chilies, fresh coriander, and warming Indian spices, it's the perfect combination of crunchy, soft, and spicy.

The onions are half seasoned with ajwain (carom seeds), red chili powder, amchur (dry mango powder), and cumin, and then stuffed inside a ball of whole wheat dough. Rolled out after that, the paratha is roasted on a tawa with ghee or oil to a golden brown with a slightly crisp edge.

Each bite bursts with sweet onioniness and the sharpness of toasted spices. Served hot as it is traditionally done, with pickle, butter, or curd, it makes for a good breakfast or a comforting evening meal.

Ingredients

• 2 cups whole wheat flour

• 2 medium onions, finely chopped

• 2 green chilies, chopped

• 1 tsp cumin seeds

• ½ tsp red chili powder

• 1 tsp garam masala

• 2 tbsp chopped coriander

• Salt to taste

• Ghee for roasting

Method

Combine flour and water to form a soft dough; rest 10 minutes.

Mix all filling ingredients in a bowl.

Roll dough ball, fill, fold and roll again.

Roast on hot tava with ghee until golden and crispy.

Serve hot with pickle or curd.

19.Spinach & Feta Paratha (Fusion Style)

Origin / Style: Indo-Mediterranean Fusion

Time: 40 minutes (including prep and cooking)

Serves:   3–4 people (makes about 6 parathas)

Description

The Spinach & Feta Paratha is a beautiful blend of Indian tradition and Mediterranean beauty — a healthy, delicious twist on the classic stuffed flatbread.

In this fusion recipe, fresh spinach leaves are quickly sautéed with olive oil and garlic and mixed with crumbled feta cheese, black pepper, and a pinch of nutmeg or chili flakes for some heat. This creamy, savory filling is wrapped inside soft whole wheat dough, rolled out, and grilled on a tawa (flat griddle) with a brush of ghee or olive oil until golden brown and lightly crisped.

The result?

A wonderfully balanced paratha — earthy, tangy, and healthy, with the melted feta adding richness and the spinach adding bright green freshness. It's perfect for breakfast, lunch, or a light dinner with Greek yogurt, mint chutney, or even hummus on the side.

Ingredients

For Filling:

• 1 cup spinach, finely chopped

• ½ cup crumbled feta cheese

• 1 small onion, chopped

• 1 garlic clove, minced

• ½ tsp black pepper

• Salt to taste

• ½ tsp olive oil

For Dough:

• 2 cups whole wheat flour

• 1 tsp salt

• Water as needed

For Cooking:

Olive oil or ghee for roasting

Method

• Sauté onion and garlic in olive oil. Add spinach and cook till wilted. Cool, mix with feta and seasoning.

• Prepare soft dough and rest for 10 minutes.

• Fill and roll out each paratha gently.

• Roast on a medium-hot pan with olive oil till golden spots appear.

• Serve with tzatziki or plain yogurt.

20 .Mexican Bean & Cheese Paratha

Origin / Style: Indo-Mexican Fusion

Time: 45 minutes (including prep and cooking)

Serves: 3–4 people (makes about 6 parathas)

Description

The Mexican Bean & Cheese Paratha brings together the spicy, zesty flavor of Mexico and the comforting warmth of Indian parathas. It's a new-age fusion that creates a joy of warmth, spice, and cheesiness in every bite.

The filling is made with spiced refried beans cooked with onions, garlic, cumin, paprika, and chili powder and mixed with melted cheddar or mozzarella cheese for that perfect creamy pull. The flavorful bean mix is filled into soft whole wheat dough rolled out and shallow fried on a hot tawa (griddle) with a brushing of light oil until golden and slightly crisp.

Each paratha is smoky, cheesy, perfectly spiced, and served best with fresh tomato salsa, sour cream, or guacamole on the side. It's a fun, healthy meal that brings a party to your plate.

Description

A fusion twist that brings together the comfort of Indian paratha and Mexican flavors — refried beans, melted cheese, and herbs in a soft, crispy paratha.

Ingredients

For Filling:

• 1 cup refried or cooked kidney beans (rajma or black beans)

• ½ cup cheddar or mozzarella cheese, grated

• 1 small onion, chopped finely

• 1 small tomato, chopped

• ½ tsp cumin powder

• ½ tsp paprika or chili powder

• Salt to taste

• 1 tsp olive oil

For Dough:

• 2 cups whole wheat flour

• 1 tsp salt

• Water as needed

For Cooking:

Ghee or butter

Method

• Heat olive oil, sauté onion and tomato. Add beans, cumin, and paprika; mash lightly. Cool and mix with cheese.

• Make soft dough and rest for 15 minutes.

• Roll, stuff, and flatten gently.

• Cook on a hot pan with ghee until golden and crisp.

• Serve with salsa or sour cream.