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Indian Travel Foods, Parathas – Top 21 Paratha Recipes to travel with

Indian Travel Foods, Parathas – Top 21 Paratha Recipes to travel with. There is absolutely no doubt about the fact that the paratha is one of India’s favourite foods. Many Indians, especially in North India, do not mind having it for more than one meal a day! It is a good thing that many of the parathas are also suitable to carry along when travelling. Parathas made with certain fillings, cooked and packed in the right way, can stay fresh for a whole day.

Since kids as well as adults enjoy having parathas, and it is wholesome enough to be a One Dish Meals, it is quite apt to take along while travelling. Like South Indian like to carry Idli or Chitranna Rice while travelling, most North Indians like to pack along some parathas. These days we find this geographical distinction fading, and people across the country enjoy food from other states too. So, we even find a lot of people in South India relishing yummy parathas.

Parathas that stay fresh for a day, Parathas to travel with

Here is a collection of yummy parathas that stay fresh for a day – but we suggest using them only for a day and not more than that. We have chosen relatively easy, no-fuss recipes that you can prepare comfortably before leaving, without too much stress. From evergreen recipes like Aloo Paratha and Gobi Paratha to herby, greens-loaded treats like the Methi Paratha and Pudina Paratha; regional favourites like Delhi’s Banana Paratha,; healthy treats like Moong Dal Paratha and Paneer Masoor Paratha and innovative delights like the Cheese Paratha and Paneer Spring Onion Paratha, we have collated a collection of our favourite recipes, just for you.

Be Careful when packing parathas to travel

You can take these along when you go for a picnic, for a train journey, or even on a flight if you do not want to have the food catered there. However, be careful when packing parathas. Firstly, you need to let them cool completely because if they are packed hot, they will sweat or release water and become soggy after a while. Once they are completely cooled, wrap the parathas is foil paper and then pack them in an airtight container.

Now, your dabba full of taste, joy and goodness is all set to go into your picnic basket. The exciting flavours and fillings make these parathas a great hit with young and old alike, so you can have the pleasure of watching the whole family relish them with equal zeal!

3 things to remember when packing parathas:

  3 Things to Remember when packing parathas :
1. Let the parathas cool.
2. Wrap in foil paper.
3. Pack in airtight container.

What is a good travel food accompaniment to carry with Paratha?

We suggest you can carry tomato sachet packets to have with aloo paratha.  Quick mango chunda goes well with methi thepla or masala paratha. Spicy mango pickle or Methia Keri goes well with stuffed parathas. 

 

Enjoy our Indian Travel Foods, Parathas – Top 21 Paratha Recipes to travel with  and other Indian Travel Food recipe articles.

18 Indian Travel Food Dhokla Recipes
29 Indian Travel Food Dry Snacks Recipes
18 Indian Travel Food Idli / Dosa / Upma Recipes
19 Indian Travel Food Rice Recipes
18 Indian Travel Food Sabzi Recipes
Indian Travel Food Sandwiches Recipes

Happy Cooking!


mixed vegetable paratha recipe | veg paratha | Indian veg paratha | with 45 amazing images. mixed vegetable paratha recipe | veg paratha | Indian veg paratha is one of the most famous North Indian meal in itself. Learn how to make veg paratha. To make mixed vegetable paratha, for the dough combine the all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside. For the stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the green chillies and spring onions and sauté on a medium flame for 1 minute. Add the french beans, cauliflower, carrot and 2 tbsp of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the potatoes, chilli powder, dried mango powder, garam masala, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside. Divide the stuffing into 7 equal portions and keep aside. Divide the dough into 7 equal portions. Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little plain flour for rolling. Place a portion of stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly. Roll again into a 150 mm. (6”) diameter circle using a little plain flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides. Repeat steps 3 to 6 to make 6 more parathas. Serve immediately with pickle and curds. This is quite a favourite dish with all Indians, and you just need to try it once to find out why! The goodness of mixed veggies in the succulent stuffing makes the Indian veg paratha really satiating, while a dash of everyday spice powders makes it fabulously tasty. A mix of plain flour and whole wheat flour is used to give the veg paratha a perfect texture and also to ensure that it is easy to roll. If this mix is not proper, parathas could end up chewy or too tough. The best part about the mixed vegetable paratha is that it is made of everyday ingredients, so you can make it any time you want. And no need to fret if you do not have any of these veggies in your fridge, just throw in whatever you have, it will be tasty no matter what! These parathas can be served for Breakfast as well as a one dish meal. Tips for mixed vegetable paratha. 1. Always use a spatula and press down while cooking the paratha. This must be done all over the mixed vegetable paratha as we want all sides cooked evenly. 2. Cauliflower can be replaced with finely chopped cabbage. Enjoy mixed vegetable paratha recipe | veg paratha | Indian veg paratha | with step by step photos.

banana paratha recipe | Delhi banana paratha street food | kela roti with jaggery | with 15 amazing images. A culinary gem from the streets of Delhi, the banana paratha is a delicacy that is much-loved by kids and adults alike. As soon as you read the name banana paratha, you would have assumed several things, like say, a paratha with a spicy filling of raw banana! No, this recipe is completely the opposite. It is made with ripe bananas, sweetened with jaggery and laced with cardamom. Further, it is interesting to note that the banana mix is not stuffed into the parathas but worked into the dough itself! Take care when making the dough. Combine the banana mixture and the flour, and add water only on a need basis. Otherwise, you might end up with a loose dough that cannot be rolled easily. Also make sure you cook the sweet banana paratha with ghee, in order to get a rich and authentic taste. One thing about this recipe is that it must be relished really hot, right off the tava. It is actually quite easy to make, and will be loved by everybody. You can also try other mouth-watering parathas like the Onion, Cheese and Pepper Parathas , and the Palak Paratha. Pro tips for banana paratha. 1. In a non-stick pan put 1 1/2 cups chopped banana. Ripe bananas add natural sweetness and a unique flavor profile to the paratha. Banana paratha can be enjoyed plain or stuffed with a variety of savory fillings. The sweetness of the banana complements both sweet and savory flavors. 2. Add 1/4 cup roughly chopped jaggery (gur). Jaggery is a natural, unrefined sweetener derived from sugarcane or palm sap. It provides sweetness to the paratha, complementing the natural sweetness of ripe bananas. 3. Add 1 1/2 cups whole wheat flour (gehun ka atta). Some people simply prefer the taste and health benefits of whole wheat flour. They might choose it for banana paratha even though refined flour might be a more traditional option. Enjoy banana paratha recipe | Delhi banana paratha street food | kela roti with jaggery | with step by step photos.

pudina paratha recipe | healthy mint paratha | Punjabi pudina paratha | with amazing 24 pictures. Pudina Paratha also known as Mint Paratha is made from healthy ingredients like pudina, whole wheat flour and Indian spices. This Pudina Paratha is a popular Punjabi breakfast option. It is a unique mint paratha recipe made with minimum of ingredients and is super easy. This paratha recipe is sustaining and wholesome. Paratha or stuffed paratha are sumptuous Indian flat-breads that can be relished with curd, pickle, raita or even sabji. They can be as simple as the plain paratha or something as filling as the aloo methi paratha or the paneer stuffed paratha. You can even mix together all the ingredients to prepare a delightful dough and then roll out a paratha just like we have done in the below mentioned pudina paratha recipe. To make pudina paratha, take fresh mint leaves. You will know the leaves are fresh when they are bright green in color and not yellow. To knead the dough for paratha, in a bowl take fresh and washed mint leaves, pudina enhances the flavour and aroma of the Mint Paratha but if you do not have fresh mint leaves then you can make use of dried mint leaves. Add whole wheat flour and oil. Addition of oil helps in making the paratha softer. Further, add the ajwain. Crush them lightly between your palms before adding to get the most from it. Next, add red chilli powder. Add warm water and knead to a soft dough. Next, divide, shape and flatten the dough between your palms. Roll a portion into a 200 mm. (8”) diameter circle using whole wheat flour for rolling and grease it evenly using a little oil and fold the 2 opposite corners of the roti towards the centre, without overlapping them. Now fold the other 2 opposite corners similarly to make a square envelope. Next, heat a non-stick tava (griddle) and cook the paratha using a little oil till it turns golden brown in colour from both the sides. Serve the mint paratha hot with fresh curds and pickle. Mint has an aroma that cannot be locked up! As the Pudina Paratha cooks on the tava, whiffs of mint and carom seeds fill the air, preparing the diners for the wonderful meal that awaits them. See why this is a healthy mint paratha? Made mainly from 2 healthy ingredients, whole wheat flour and pudina. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Mint (pudina) is rich in vitamin A (10% of RDA) and Vitamin C (20.25%) which serve as an additional boost to bring relief from cough, sore throat and also cold. These Pudina Parathas are so flavourful that you can serve them simply with curd and pickles. They can also be packed for lunch, or even a longer trip. Enjoy pudina paratha recipe | healthy mint paratha | Punjabi pudina paratha | detailed step by step photos given below.

kali mirch koki | kali mirch koki for travelling | Sindi koki for travelling | with 15 amazing images. Kali Mirch Koki or Sindhi Koki is the Sindhi counterpart of the Gujarati thepla. It is an all-time favourite breakfast and lunch option, with variants that can be carried along while travelling too. Made with whole wheat flour and ghee, these crisp and tasty kokis are healthy too. Quite tasty by itself, with the appetizing aroma of ghee, the koki can be enjoyed with just curd and pickle, not requiring any elaborate accompaniments. While the common Sindhi Koki is flavoured with onions, green chillies and spices like jeera and anardhana, the Kali Mirch Koki that is flavoured with black pepper is ideal for travelling. Since it does not contain onion or chillies, it does not spoil easily. The black pepper gives a nice flavour too, which is spicy yet soothing in its own way. In a dry and airtight container, the Kali Mirch Koki lasts for a week, while in the refrigerator it can be preserved for even 15 days! This makes Kali Mirch Koki an ideal Indian travel food. Those who travel abroad also like to take Kali Mirch Koki along, so they can enjoy home-cooked food till they settle down and find their way in the new place. Kali Mirch Koki is healthy for weight loss, diabetesand heart. Made from Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Ghee is, in reality, a high quality fat for the body and brain. Enjoy how to make kali mirch koki | kali mirch koki for travelling | Sindi koki for travelling | with detailed step by step photos below.

Methi is an ingredient normally used to make rotis and parathas , but usually it is either sautéed or blended and added to the dough itself. These Stuffed Methi Parathas are quite different because methi is used as a stuffing. The sautéed greens are bound together with besan and flavoured jazzily with chaat masala. Since the methi mixture is stuffed into the parathas, its quantity is more and its flavour is very noticeable. So, for those who love the pleasant bitterness and strong aroma of methi, this paratha is a dream come true. Serve these flavour-packed parathas for breakfast with a cup of curds. You can also try these other parathas with unusual stuffing like Papad Stuffed Parathas , Spicy Rice Parathas and Stir-Fried Vegetable Parathas .

methi paratha recipe | methi ka paratha | fenugreek leaves paratha | Punjabi methi paratha for breakfast | with 17 amazing images. methi paratha recipe is a sumptuous and satiating fare often served with a bowl of curd and pickle. Learn how to make methi paratha for breakfast. Who can resist the lure of hot, tava-cooked Punjabi methi ka paratha. The wheat flour dough combines methi leaves and carom seeds, both of which are excellent aroma and flavour boosters.While the Gujarati thepla usually have sesame seeds, these North Indian style parathas are perked up with ajwain. These tiny seeds aid in digestion. To make methi paratha, combine fenugreek leaves, wheat flour, oil, carom seeds, chilli powder and salt in a deep bowl and knead into a soft dough using enough warm water. Divide the dough into 9 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each circle, using a little oil, till it turns golden brown in colour from both sides. Serve hot. Methi has a very unique flavour, which is slightly bitter but very pleasing to the palate... it is the kind of flavour that enthuses you to have more! When you are bored of regular parathas, go for this awesome fenugreek leaves paratha. Enjoy it with a delectable subzi like Paneer Pasanda or Chole or a plain bowl of dahi. Tips for methi paratha. 1. If methi leaves are not easily available, you can buy, clean and dry in the sun till the moisture evaporates and they turn dry. Pack in zip lock bags and store refrigerated. Before use, wash them and make your favourite paratha. 2. Chop the fenugreek leaves finely so rolling becomes easier. 3. While they taste the best when served hot, you can cool them, pack them in an aluminium foil and carry to school or work too. 3. To enjoy a healthier version of this paratha, use less oil while making the dough and while cooking as well. Enjoy methi paratha recipe | methi ka paratha | fenugreek leaves paratha | Punjabi methi paratha for breakfast | with step by step images.

palak paratha recipe | Punjabi palak paratha | spinach paratha | healthy palak paratha | with 20 amazing images. Palak Paratha is a quick and easy recipe to make consisting of palak, whole wheat flour, maida, ghee and green chilli paste. This popular Punjabi Palak Paratha can be made healthier with the removal of plain flour and increasing the whole wheat flour. Palak contains large amounts of fibre along with a lot of essential vitamins and minerals. When puréed and combined with the flour imparts a lovely green colour Palak Paratha that's a treat for your eyes. Notes on palak paratha: 1. Add the lemon juice. It enhances the taste of the Palak Paratha. Also, adding lemon juice which is rich in vitamin C will help in the absorption of Iron present in spinach. 2. Maida is often used for making paratha recipes because it makes a more flaky flatbread. But, if you wish to keep this palak paratha recipe healthy then skip adding maida and use 1½ cup of whole wheat flour. 3. Also, add the salt. Be cautious while adding salt because spinach is slighty salty in flavour. You can even add about 1 tbsp ghee at this stage to the dough. Ghee provides softness to the Palak Paratha. 4. Combine all the ingredients and knead to semi-soft dough using enough water. 5. Dip the dough portion in flour and dust of excess flour. Roll out into 150 mm. (6") diameter circle, using a little whole wheat flour for rolling. Do not use excess flour or else it will harden the palak paratha on cooking. You can roll the parathas in any desired shape. 6. Using 1 tsp of ghee, cook the Palak Paratha till brown spots appear on both the sides. Press the edges lightly with the help of flat spoon to ensure even cooking. You can even make use of butter or oil to roast the paratha. Enjoy this Palak Paratha with thick fresh curd and some achaar. All in all its a tasty way to fill your children up with the essential minerals and keep them happy and healthy. Enjoy how to make palak paratha recipe | Punjabi palak paratha | spinach paratha | healthy palak paratha | with detailed step by step photos and video below.

chawal bhakri recipe | rice flour bhakri | Maharashtrian Tandlachi bhakri | rice roti | with 15 amazing images. chawal bhakri recipe | rice flour bhakri | Maharashtrian Tandlachi bhakri | rice roti is a traditional Maharashtrian roti which seemingly has no use of spices or masalas and is yet absolutely delightful. Learn how to make Maharashtrian Tandlachi bhakri. To make chawal bhakri, heat 1 cup of water and salt in a deep non-stick pan and allow the water to come to a boil. Once the water boils, add the rice flour and mix very well. Switch off the flame and cover with a lid and keep aside for 15 minutes. Knead the dough well. Divide the dough into 5 equal portions. Roll a portion of the dough into a 200 mm. (8”) diameter thin circle using a little rice flour for rolling. Heat a non-stick tava (griddle) and cook the roti on a medium flame till both the sides are cooked. Repeat steps 4 and 5 to make 4 more bhakris. Serve immediately with red chilli thecha. The pure taste of cooked rice flour is soothing and satiating at the same time! You will really enjoy this Maharashtrian Tandlachi bhakri made with a dough of cooked rice flour. While we have added salt in this recipe, many Maharashtrian families makes its authentic version without the use of salt. This rice flour bhakri dough is not made like most roti or bhakri dough. In this recipe, rice flour is cooked with water and this is what lends a unique soft texture to these rotis. Although you might have some slight difficulty in rolling the rice roti initially, you will get the hang of it within a few bhakris and then it will be a breeze! Traditionally these rotis are rolled also in a different way. Instead of rolling pin, they are patted with fingers and rolled to perfection. These are really soft and yummy and combine perfectly with spicy Red Chilli Thecha. Tips for chawal bhakri. 1. After adding the rice flour to water at step 2 mix it continuously with the help of a wooden ladle. A steel ladle is usually not preferred as the dough may stick to it. Ensure that there are no lumps in it. 2. Knead the dough very well after keeping it aside so that it becomes smooth and rolling becomes easier. 3. Since rice flour has a tendency to harden over time, serve these bhakris immediately on preparation. Enjoy chawal bhakri recipe | rice flour bhakri | Maharashtrian Tandlachi bhakri | rice roti | with step by step photos.

urad dal stuffed puri recipe | spicy urad dal puri | Rajasthani crispy urad dal poori | Indian poori stuffed with urad dal | with amazing images. urad dal stuffed puri recipe | spicy urad dal puri | Rajasthani crispy urad dal poori | Indian poori stuffed with urad dal is a snack which features urad dal cooked together with aromatic spices. Learn how to make spicy urad dal puri. For the urad dal stuffed puri, combine all the ingredients in a bowl, mix well and knead into a stiff dough using enough water. Keep aside for 15 to 20 minutes. For the masala powder, combine all the ingredients in a broad non-stick pan and dry roast on a slow flame for 2 to 3 minutes or till it releases an aroma. Cool slightly and blend in a mixer to a fine powder. Keep aside. For the stuffing, clean, wash and soak the urad dal in water for 4 hours. Drain and blend in a mixer to a coarse paste using very little water. Heat the oil in a non-stick pan, add the urad dal paste and salt and sauté on a medium flame for 1 to 2 minutes, while stirring continuously. Add the masala powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander, mix well and cook on a medium flame for 1 minute. Keep aside to cool. Divide the stuffing into 10 equal portions. Roll out one portion of the dough into a thin round of about 75 mm. (3”) diameter with the help of a little oil. Put one portion of the stuffing in the centre and close the edges to cover the stuffing completely. Roll out again into small puris with the help of a little oil. Repeat with the remaining portions and stuffing to make 9 more stuffed puris. Heat the oil in a kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both sides. Drain on absorbent paper. Serve hot with a sweet pickle. Crisp to excellence and spicy to perfection, these Indian poori stuffed with urad dal are a perfect tea time snack. These delicious urad dal puris are often served with a cup of hot tea on a sunny Sunday morning or with a sweet pickle at snack time, to recreate a complete Rajasthan ambience right in your living room! The aroma of the freshly roasted spice powders is what makes these spicy urad dal puri so special. As a variation you can break the puri into small pieces and enjoy it with a spread of green chutney, meetha chutney and lehsun ki chutney along with some whisked curd and a garnish of sev and coriander. Tips for urad dal stuffed puri. 1. Ensure that maida is sieved before use. There should be no lumps. 2. Urad dal has to be soaked for 4 hours. So plan for it in advance. 3. Do not roll the puri very thin, else the stuffing might spill out. 4. Deep fry the puri on a medium flame only. Frying on a high flame might not cook the puri uniformly. Enjoy urad dal stuffed puri recipe | spicy urad dal puri | Rajasthani crispy urad dal poori | Indian poori stuffed with urad dal | with step by step photos.

thepla for travel | thepla without cuds for travel | methi thepla good for 15 days | with 25 amazing images Nothing like theplas to carry along on a journey. Not only are methi theplas very tasty with the superb flavour and aroma of methi, they are also satiating and convenient. To make these methi thepla good for 15 days we have used a whole wheat flour dough with a large assortment of taste-giving ingredients ranging from green chilli paste and spice powders to sesame seeds. However, we have not used curds, in order to increase the shelf life of thepla for travel. You also need to make sure you add lots of oil while cooking; otherwise methi theplas will become dry and spoil soon. When made as per the instructions, the Theplas will stay fresh in the fridge for almost 15 days. When you anticipate a busy fortnight, you can make a large batch and keep thepla without cuds for travel in stock. Just take them out when you want a nice meal, warm them slightly on a tava and enjoy with curds and pickles . You can also try other variants of theplas like Zucchini Thepla , Mooli Thepla or Doodhi Theplas. Enjoy thepla for travel | thepla without cuds for travel | methi thepla good for 15 days | with detailed step by step photos below.

whole wheat potato rotis | Indian whole wheat potato roti | aloo roti | potato roti made with whole wheat flour | with 17 amazing images Potato roti is made with potatoes, whole whet flour, coriander, spices and ghee tossed into the dough. Use 2 tablespoons water and knead into a soft aloo roti dough. The potato roti made with whole wheat is then cooked on a non stick tawa or griddle till golden brown in colour. potato rotis are the perfect Indian breakfast recipe. We have our whole wheat potato rotis with some homemade curds and a glass of chaas. For lunch or dinner, Indian potato roti is a perfect replacement for roti. In fact, whole wheat potato rotis can be potato rotis can be one meal dinner had with curd and loads of sliced onions. You can also give this to your kids tiffin box or can also be served as evening tea snack. Our whole wheat potato roti recipe is not to be confused with punjabi aloo paratha where the aloo stuffing is put in the centre of the dough and cooked. It can be made quickly as compared to Punjabi aloo paratha as the whole wheat potato roti doesn’t have a stuffing, everything is mixed together to form a dough. In whole wheat potato roti we have put the boiled potatoes into the dough and it's the same way Gujarati theplas are made. The addition of boiled and grated potatoes makes these rotis so soft that they literally melt in your mouth! Plus, whole wheat potato rotis is also a smart way to clear your stock of potatoes, because this recipe turns out best with old potatoes. Enjoy whole wheat potato rotis | Indian whole wheat potato roti | aloo roti | potato roti made with whole wheat flour with detailed step by step photos.

bhakri recipe | Gujarati Style Biscuit Bhakri | Kathiyawadi Bhakri | with 16 amazing images bhakri recipe is typically biscuit-like bread flavoured with ghee and cumin seeds. The Kathiyawadi Bhakri is popular in Maharastra and Gujarat cuisine. Generally, there are two types of bhakhris—one is Gujarati Style Biscuit Bhakri while the other is puffed up whole wheat bhakri recipe served with ghee. I would like to share 4 important tips to make the perfect bhakri recipe. 1. Gradually add water to knead into a stiff dough. If the dough becomes soft then the bhakris will not become crispy like biscuit. My grandmother makes use of milk to knead the Gujarati bhakri dough. 2. With the help of a rolling pin rollGujarati Style Biscuit Bhakri into a 100 mm. (4”) diameter thick circle. It should be thicker than paratha. If the edges crack too much when you roll the bhakri then you may need to add some water or milk additionally to make the dough little smooth. 3. Once rolled, make small groves evenly over the rolled Gujarati bhakri using the edge of the rolling pin, as shown here. By doing so the bhakri will cook uniformly. 4. Keep flipping theGujarati bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 8-9 minutes for a Gujarati bhakri (Kathiyawadi Bhakri Recipe | Gujarati Style Biscuit Bhakri recipe) to be cooked completely. If you cook the bhakris on a high flame you will notice that brown spots will appear very quickly, but it will be under cooked from inside. If you plan to take Kathiyawadi Bhakri along when travelling, make them smaller and crispier. In any case, apply pressure when cooking so that the insides get cooked evenly. Serve the bhakri immediately off the tava with Trevti Dal. Enjoy how to make bhakri recipe | Gujarati Style Biscuit Bhakri | Kathiyawadi Bhakri with detailed step by step photos below.

gobi paratha recipe | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha | with 20 amazing images. Gobi paratha is a dish wish a universal appeal! While North Indians like to have this Punjabi paratha any time of the day, for breakfast, Indian lunch or dinner, South Indian too have borrowed this dish from the north and incorporated it into their supper and dinner menus. gobi ka paratha is also a very famous Indian street food which is mostly available and sold in the morning. What makes these whole wheat Punjabi gobi paratha so appealing is the soft and tasty filling of cauliflower flavoured with spicy green chillies and crunchy onions. Green chillies spike up the flavor of the Gobi paratha stuffing, while coriander adds up the freshness. You can add amchur or chaat masala which would give it an enjoyable tinge of tanginess. To make gobi paratha, first knead a semi-stiff dough. For stuffing, heat ghee in a pan add cumin seeds, add onions and green chillies which can be adjusted according to the preference, add grated cauliflower. Further, we have added little water which would help us cook the cauliflower and it will prevent the mixture from drying out and burning. Further, add coriander for freshness. Mix well and stuffing is ready. To proceed, divide dough, roll into a small roti. Place it in the center of the rolled roti and pull all the sides together. Flatten it and roll into a paratha. Place it on a greased tava and cook on both the sides of cauliflower paratha using ghee until golden brown and crisp. gobi ka paratha taste best when served hot with pickles/achaar and curds, but they may also be carried in a dabba. To the Punjabi gobi paratha, add dollop of ghee or fresh Homemade White Butter and with a tall glass of lassi would be a great option! Enjoy gobi paratha recipe | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha | with detailed step by step photos and video below.

mooli thepla recipe | Gujarati mooli na thepla | healthy radish thepla | mooli paratha | with 32 amazing images. mooli thepla recipe | Gujarati mooli na thepla | healthy radish thepla | mooli paratha is a satiating breakfast which is also perfect for the main course. Learn how to make Gujarati mooli na thepla. To make mooli thepla, combine all the ingredients into a deep bowl and knead into a soft dough without using any water. Divide the dough into 15 equal portions and roll out each portion into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each circle, on a medium flame, using a little oil, till it turns golden brown in colour from both the sides. Serve hot with chunda. A traditional flatbread recipe from the heart of Gujarat, mooli thepla is made from a delectable dough of whole wheat flour reinforced with grated radish along with its leaves too. Curds are added to enhance the texture and flavour of the mooli paratha, while chilli powder provides an enjoyable spiciness. Note that no water is used to make the dough. Curds, a little bit of oil, and the juice that comes out of the radish are the fluids that bind the dough together. To make healthy radish thepla, we suggest you reduce the amount of oil added to knead the dough to 2 tsp and cook each thepla with ½ tsp of oil. They can then be relished by weight-watchers, heart patients and even diabetics. There is a lot of nutrition to gather in these theplas. The radish leaves are a good source of vitamin A and vitamin C , which act as antioxidants and safeguard our skin, hair, eyes and gums. The white radish is also rich in fibre, thus making these theplas gut-friendly. Tips for mooli thepla. 1. Buy the perfect radish to make these theplas. Radishes with their leaves intact, usually tied in bunches are the best. If the leaves are attached, they should be crisp and green. The radish white roots should be hard and solid, with a smooth, unblemished surface. 2. The dough of the theplas should be soft, to get soft theplas. 3. Remember theplas should not be rolled very thinly like Gujarati rotis as very thinly rolled theplas tend to become hard on cooking. 4. Health conscious can enjoy these theplas with a bowl of curd instead of sugar laden chunda. Enjoy mooli thepla recipe | Gujarati mooli na thepla | healthy radish thepla | mooli paratha | with step by step photos.

raw papaya paratha recipe | papaya paratha | papaya stuffed paratha | papite ka paratha | with 25 amazing images. raw papaya paratha recipe | papaya paratha | papaya stuffed paratha | papite ka paratha is a unique Indian bread with delightful spices which are sure to awaken your senses. Learn how to make papaya stuffed paratha. Papite ka paratha has a subtle but unique flavour and a nice mouth-feel. The flavour of the stuffing is boosted using a combination of common spices, which works perfectly with the raw papaya. The addition of coriander boosts its aroma and flavour further. To make raw papaya paratha, first combine the wheat flour, oil and salt and knead into a semi-soft dough using water. Keep aside. Then make the stuffing by combining grated raw papaya, ginger, coriander, green chillies, garlic, amchur powder, garam masala, black pepper powder and salt in a deep bowl. Mix well. Divide both the stuffing and dough into 4 equal portions. Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Place a portion of stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll again into a circle of 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha using 1 tsp of oil until golden brown spots appear on both the sides. Repeat steps 3 to 7 to make 3 more parathas. Serve immediately. Raw papaya is a wonderful ingredient for savoury cooking, whether you want to add it to a subzi or a paratha. Indeed, the papaya paratha is a no-fuss one, but one that’s sure to please everyone. So, go for it without any second thoughts. The enzyme papain in papaya acts as an antioxidant and helps protect the heart. It is exceptionally a good source of vitamin A – a nutrient which is necessary for good vision and a glowing skin. It helps to cleanse our body, reduce the toxin level and delays the onset of ageing. With plentiful of vitamin C, raw papaya is an immune boosting vegetable too. Thus this papaya stuffed paratha is a wise choice for weight watchers to heart patients and even diabetics. Tips for raw papaya paratha. 1. Do not make the raw papaya stuffing too much in advance, it might leave water and then rolling would become very difficult. 2. Finely chop all the ingredients of the stuffing so rolling is easier. 3. For diabetics, we recommend to restrict the consumption of this paratha to one. Enjoy raw papaya paratha recipe | papaya paratha | papaya stuffed paratha | papite ka paratha | with step by step photos.
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