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 Any Time is Paratha Time

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Top 10 Veg Paratha Recipes

If asked to name one dish that can be had any time of the day, as a snack, breakfast, lunch or dinner, a South Indian would name Idli or Dosa while a North Indian would go for Parathas! Indeed, parathas have proven their mettle as a sumptuous, versatile and anytime snack, so much so that Indians all over the country and people across the globe too have given it their vote.

Parathas can be made with refined flour, whole wheat flour or a mix of multi-grained flours. They can be made in a tandoor, in an inverted kadai or in a simple tava. They can be made plain; with veggies and greens mixed into the dough; or with sumptuous, spicy fillings. Imagine – and you can implement it in a paratha. That is how versatile this dish is. In fact, it qualifies as a culinary category in its own right!
 

Different Stuffing for Parathas

Once you get the basic paratha right, you can perk it up in endless ways. You can either add ingredients like grated veggies, blanched greens, herbs and seasonings to the dough, or you can stuff the parathas with dals, veggies, sprouts, and so on, to make yummy parathas like the Paneer Paratha and Chana Dal Paratha. While some parathas like the Aloo Paratha and the Gobi Paratha are traditional favourites, you can also make innumerable other exciting varieties like the Spinach and Paneer Paratha and Palak Paratha. Apart from flavoured and stuffed parathas, there are others like the Laccha Paratha and Lazeez Paratha, which are unique in their texture and flavour, by virtue of the proportion of ingredients or procedure used for preparing it.

From envelope-shaped Lifafa Parathas to dal-filled ones and tomato-flavoured ones, there are choices galore. The best part about parathas is that they taste great with simple accompaniments. A raita like the Pudina Raita or Cooling Cucumber Raita and pickles like the Tamatar ki Launji or Sweet Lemon Pickle are all that you need to make your meal complete. When you have time to make a delicious subzi like the Baby Corn aur Paneer ka Salan or Baingan Mussalam, add it to your menu, to make the paratha all the more delicious.
Surely, the journey with parathas is unending, but one that you will enjoy travelling!


Top 10 Indian Paratha Recipes



Aloo Paratha is a dish wish a universal appeal! While north Indians like to have it any time of the day, for breakfast, lunch or dinner, South Indians too have borrowed this dish from the north and incorporated it into their supper and dinner menus. What makes these whole wheat parathas so appealing is the soft and tasty filling of potatoes flavoured with peppy spice powders and crunchy onions. Green chillies spike up the flavour of the stuffing, while amchur gives it an enjoyable tinge of tanginess. These Parathas taste best when served hot with Pickles / Aachar and curds, but they may also be carried in a dabba.
You are sure to have tried making Parathas with varied fillings ranging from potato, green peas and other veggies to cooked moong dal and even spinach. However, you will find that this Chana Dal Paratha has a unique texture and rich flavour, which is a class apart from the rest. While the basic dough is a standard whole wheat flour one, it is the stuffing that makes this paratha mind-blowing. A mixture of cooked chana dal perked up with spice powders like peppy garam masala and tangy amchur as well as other complementary ingredients like onions and coriander, gives this dish a wonderfully balanced texture and peppy flavour, which is sure to steal your heart. Enjoy it fresh off the Tava with your favourite Raitas / Kachumber or fresh curds and Pickles / Aachar .
Gobi or cauliflower grows abundantly in the Punjab. This vegetable is enjoyed by people of all ages and is a specialty at most celebration and religious gatherings. Here gobi has been combined with a cooked onion masala and used as a stuffing for a Parathas . Serve these hot golden brown parathas glistening with ghee, with some Phudina Raita and Lahsun ka Achaar. It also tastes great as an accompaniment to the Dal Amritsari .
A multi-layered, crisp paratha that is truly irresistible! The Laccha Paratha is generally considered tricky to make, and if you can prepare it well, you are considered an expert cook! Not to worry, the seemingly difficult plain flour paratha will be completely under your control after you try this recipe. Just follow the proportions and instructions meticulously, and prepare the table to enjoy a delicious meal of crispy, flaky Laccha Parathas with your favourite subzi and Pickles. Try with Palak Raita, Mint Raita,.
In this fast paced world none of us have the time to eat healthy. But here's an easy and quick recipe that combines great taste and healthy green vegetables to give you a parathas that's full wholesome goodness. Punjabi food lives up to its reputation of being very healthy. 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 that's a treat for your eyes. Enjoy this paratha with thick fresh curds 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.
Paneer also known as cottage cheese is used in a variety of dishes world over. It forms a part of salads, main course dishes and even desserts in the form of cream cheese. Known as the Indian cheese, paneer is one of the most versatile ingredients available for cooking. Women in Punjab make their own paneer by adding curds to milk thus making it curdle. This paneer can then be grated or crumbled and combined with a blend of subtle masalas making it an ideal stuffing for a paratha. Make these delicious parathas for your family or guests and watch them disappear in a jiffy. Accompaniments like curds , pickles or cutney is enough to enjoy these parathas. Paneer Parathas also taste great with Panchratni Dal or Whole Masoor Dal and this combo makes a satiating meal.
Chana dal and broken wheat make unusual beginnings for a paratha. This combination of bengal gram dal (pulse) and broken wheat (cereal) forms a complete source of protein and also provides fibre. Apart from being rich in nutrients, these parathas are also rich in taste and flavour. Serve them hot and fresh, as re-heating these parathas is not a good idea!
Yum paneer and healthy carrot come together in the stuffing for these exciting green-tinged parathas made with a dough of wheat flour and spinach puree. Thanks to the softness imparted by the puree, these Stuffed Spinach Parathas stay nice and fresh in the tiffin box for around five hours. Your kids will love the succulent paneer based filling in every bite of these sumptuous Parathas .
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 Vegetable 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 parathas 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 .
With the refreshing green hue of spinach, these paneer and spinach parathas look and taste good! While spinach adds its goodness to the dough, a successful duo of cauliflower and paneer perked up with coriander, green chillies and ginger work their magic in the filling!

Reviews

Any Time is Paratha Time
 on 17 Mar 17 05:54 PM
5

Aaj Ghar pe ye Paratha try kiya specialy Aloo Paratha, Mixed Vegetable paratha , Gobi Paratha with Aam ka Achaar aour Dahi thanks for providing such a good Paratha Recipes.
Any Time is Paratha Time
 on 22 Feb 17 01:16 PM
5

Nicely written about parathas and the type of parathas we can make.