Paratha, a popular Asian flatbread, is loved by foodies around the world for its versatility and flavor. Made from whole wheat flour and stuffed with delicious fillings, paratha has become a staple that can be eaten for breakfast, lunch, or dinner.
An integral part of Indian cuisine, the variety of paratha species has increased over the years due to regional influences and fusion with other cuisines. In this article, we look at the different types of paratha and where they come from, as well as innovative fusion recipes and healthy alternatives to try at home.
What is Paratha?
Parathas are a type of flatbread made by rolling the dough thinly and layering it with oil or ghee, then folding it to give a flaky texture. They are usually cooked in a pan or tawa until golden and crispy. Parathas can be eaten on their own or stuffed with various fillings such as potatoes, onions, cheese, and even chocolate.
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How many types of Paratha are there?
Plain Paratha
Plain Paratha is the most basic type of Paratha made only from wheat flour, salt, and water. Usually served with yogurt or pickles, they are a staple in many North Indian homes.
AlooParatha
AlooParathas are filled with spicy mashed potatoes, onions, and herbs. They are a popular breakfast dish in northern India and are often served with butter or ghee.
Gobi Paratha
Gobi Paratha is filled with spicy cauliflower and onions. The filling is made by sautéing chopped cauliflower with spices like cumin, coriander, and turmeric.
MethiParatha
MethiParatha is made from fresh fenugreek leaves that are finely chopped and mixed into a paste. They taste a little bit bitter and as such are often paired with yogurt and pickles.
LachhaParatha
Rolling thin layers of the dough and folding them together to form a flaky texture is how LachhaParathas are made. They’re a common choice for special occasions and can be paired together with a variety of curries and chutneys.
Paneer Paratha
Paneer Paratha is a filled paratha usually with a filling of shredded paneer cheese, onions, and spices. They are highly popular amongst vegetarians and are commonly served with raita or chutney.
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