There are many different types of paratha, each with its own unique flavor and texture. Some of the most popular types of paratha include: 1. Aloo Paratha: Aloo paratha is one of the most classic and popular types of paratha. It is made with a stuffing of potato and spices, and is usually served with butter or yogurt on the side. 2. Paneer Paratha: Paneer paratha is another classic type of paratha, and is made with a stuffing of fresh paneer (Indian cottage cheese) and spices. It is often served with butter or yogurt on the side. 3. Plain Paratha: Plain paratha is a simple paratha that is not stuffed with anything, and typically only has flour, water, salt, and oil in it. It is usually served with butter or yogurt on the side. 4. Onion Paratha: Onion paratha is a type of plain paratha that includes finely chopped onions in the dough. It is usually served with butter or yogurt on the side. 5. Garlic Paratha: Garlic paratha is another type of plain paratha that includes finely chopped garlic in the dough. It is usually served with butter or yogurt on the side.
what is a paratha?
A paratha is a flatbread made from unleavened dough and cooked on a griddle. They are typically made with whole wheat flour, but can also be made with maida (refined wheat flour). Parathas can be either plain or filled with a variety of fillings, including potatoes, onions, cauliflower, and spices.
ALOO PARATHA
Aloo paratha is a popular flatbread from the Indian subcontinent, typically made with whole wheat flour, stuffed with a spiced potato filling, and pan-fried. It is often served with yogurt or chutney on the side. There are many regional variations of aloo paratha, but the basic ingredients remain the same. The dough for aloo paratha is usually made with whole wheat flour, water, and oil or ghee (clarified butter). The potato filling for aloo paratha is usually seasoned with ginger, cumin, coriander, and chili pepper. Aloo paratha is usually served hot, straight off the griddle. It can be enjoyed plain or with yogurt or chutney on the side. In some regions, it is also common to eat aloo paratha with pickles.
Deliciously Flaky Aloo Paratha: A Step-By-Step Recipe Guide For Perfect Results Every Time:
Step 1: add 2 cups wheat flour then add salt in it and water as required , make a semi-soft dough with it .
2: cover the dough and let it rest for few minutes.
3: In a bowl add boiled potatoes, ajjwain, jeera powder, lal mirch powder, crushed coriander seeds, aamchur powder, anardana powder(optional), fresh mint(optional), coriander , kasuri methi, salt, crushed green chillies and ginger, mix them well
4: add the chopped onion just before making the paratha
5: divide the dough into equal parts
6. coat the dough ball with the dry flour and flatten it.
7. use your thumbs & fingers to shape it like a bowl, add wholesome potato mixture & press it gently and bring the edged together and seal the dough ball.
8. sprinkle some dry flour & gently flatten the dough with hands , shape the paratha with rolling pin.
9. cook the paratha on a hot tava on a medium flame , flip and cook again until light golden brown , apply ghee on cooked paratha and cook again for a minute or 30 sec.
PANEER PARATHA
Paneer paratha is a delicious and nutritious Indian flatbread made with paneer (a fresh cheese) and whole wheat flour. It can be served as a meal or snack, and makes a great travel food because it’s easy to make and keeps well.
Ingredients to be needed for make paratha: –
1 cup paneer, crumbled -1 cup whole wheat flour -1/2 teaspoon salt -1 tablespoon oil -Water as needed Mix the crumbled paneer, whole wheat flour, and salt together in a bowl. Add water and make a soft dough. Knead for a few minutes, then cover and let rest for 10- 15 minutes. Divide the dough into 8 balls. On a lightly floured surface, roll ball and make a thin circle. Heat a pan over medium heat and brush with oil. Place the paratha on the griddle and cook for 2-3 minutes per side, until golden brown. Serve hot with chutney or pickle.
PLAIN PARATHA
Plain paratha is a type of Indian flatbread that is made from whole wheat flour, water and salt. It is traditionally cooked on a tava, or griddle, and served with butter or ghee. Plain paratha is a versatile dish that can be enjoyed for breakfast, lunch or dinner. It can be served with a variety of fillings, such as potatoes, onions, peas, lentils or even leftovers from the previous night’s dinner. Plain paratha can also be enjoyed plain, with just a dollop of butter or ghee. If you’re in the mood for something different, try plain paratha topped with some fresh chopped onions and tomatoes, or even some raita (yogurt based salad).
There are many ways to make a plain paratha, but this is my favorite recipe. You can vary the amount of ghee or oil used to make it more or less greasy, as you prefer. Ingredients: 1 cup (250 ml) atta (whole wheat flour) 1/2 teaspoon (2.5 ml) salt 1/4 cup (60 ml) ghee or oil Instructions: 1. Mix the flour n salt in a bowl. Add enough water to make a soft dough. Knead for 5 minutes. Cover and let rest for 10-15 minutes. 2. Divide the dough into 12 balls. Roll each ball into a thin circle on a lightly floured surface. 3. Heat a heavy frying pan over medium heat. Brush with ghee or oil. Place a paratha on the griddle and cook for 2 minutes, until lightly browned. Flip and cook for 2 minutes more, brushing with ghee or oil as necessary. Repeat with the remaining parathas. Serve hot with yogurt or pickles, if desired.
ONION PARATHA
Onion paratha is a type of flatbread made with onion and wheat flour. It is a popular dish in North India and Pakistan. Onion paratha is usually made with a stuffing of spiced onions, but can also be made with other fillings such as potato, paneer, or chicken. The dough is kneaded with oil or ghee, and the parathas are fried in ghee or butter. Onion parathas are best served hot, straight out of the pan, with a dollop of butter or yogurt.
There’s nothing quite like a hot, flaky onion paratha straight off the griddle. Onion paratha is a popular Indian flatbread made with whole wheat flour and stuffed with a spiced onion filling. They are often served for breakfast or as a snack, and make a delicious accompaniment to any meal. To make onion paratha, the dough is first prepared by mixing whole wheat flour, water, salt, and ghee (clarified butter). The dough is then kneaded until it’s smooth and pliable. Once the dough is ready, it’s time to make the filling. For the filling, onions are sautéed with ginger, cumin seeds, green chilies, and spices until they’re soft and fragrant. This mixture is then stuffed into small balls of dough, which are flattened into discs and cooked on a hot griddle until golden brown. Serve your onion parathas hot off the griddle with some yogurt or chutney on the side. Enjoy
GARLIC PARATHA
Garlic paratha is a type of paratha that includes garlic in the dough or as a filling. The addition of garlic gives the paratha a unique flavor and smell that sets it apart from other types of parathas. Garlic parathas are popular in India and Pakistan, and this paratha are often served with yogurt or chutney. If you’re looking to try something new for breakfast or lunch, give garlic paratha a try!
Garlic paratha is made with whole wheat flour, water, and salt. The dough is then kneaded into a soft, pliable dough and left to rest for 30 minutes. Once the dough of paratha has rested, it is then Rolled out into a thin sheet and cut into small circles using a cookie cutter or a glass. The small circles are then filled with a garlic-infused oil and folded into semi-circles. The parathas are then shallow fried in ghee or oil until they are golden brown and crispy. Serve hot with chutney or pickle on the side.