6 Quick And Easy Paratha Recipe

6 Quick And Easy Paratha Recipe

6 Quick And Easy Paratha Recipe :-

Aloo ka Paratha Recipe

Aloo parathas are made with soft wheat dough that has been stretched out into large, oblong parathas and filled with a hot mixture of mashed potatoes, coriander, chilies, and other spices. A little butter makes it taste even better!

Ingredients of Aloo ka Paratha

  • 2 Cups Kuttu ka Atta
  • 1 Large Potato (peeled, mashed smooth), boiled
  • 1 tsp Rock salt
  • Too knead Water
  • For frying Ghee
  • Fpr dusting Dry flour
  • 1 Tbsp Coriander leaves
  • To taste Green chillies


For the filling:

1. Combine the mashed potatoes with the rock salt, red pepper flakes, coriander, and green chilies.

2. Prepare the dough as you would a typical parantha.

3. To create a sort of cup-like shape, make flat circles and press the borders to the middle by roughly a third.

4. Spoon some filling into the centre of the “cup.”

5.To surround the filling, wet the borders and pull them together. Squeeze to seal.

6.Roll as thinly as possible without ripping.

7.Fry the paranthas until both sides are crisp and black.

8. Serve warm.

Gobhi Ka Paratha Recipe

About Gobhi Ka Paratha Recipe: Hot paranthas are created from freshly grated cauliflower and a flavorful, tangy spice. Serve it hot with coriander and mint chutney and butter.

Ingredients of Gobhi Ka Paratha

  • 2 Cups whole wheat flour (made into dough)
  • 1/2 cup ghee
  • For the Filling:
  • 2 cups cauliflower, grated
  • 2 tbsp coriander leaves, chopped
  • 1 tsp ginger, finely chopped
  • 1 tsp green chillies, finely chopped
  • 1 tbsp salt
  • 1 tbsp lemon juice


1. Divide the dough into tiny pieces, form them into spheres, and then press them flat.

2.Place some of the gobhi mixture in the centre and pinch the corners to make a cup.

3. Moisten the edges, then gather them to encompass the filling. Squeeze to seal.

4.To smoothen the packed ball, spread it out as thinly as possible without ripping it by dipping it in dry flour and rolling it out like you would a chapati.

5.Place one parantha over the extremely hot tawa, then turn the heat down.

6. When the edges begin to lift, create a path of ghee on the surface and along the parantha’s outer border.

7.Serve hot after both sides are browned.

Methi Paratha Recipe

About Methi Paratha Recipe: Parantha is lightly flavoured and packed with the benefits of methi (fenugreek leaves).

Ingredients of Methi Paratha

  • 3 Cups fenugreek leaves-chopped fine
  • 1/2 cup gram flour
  • 1 cup whole wheat flour
  • 1/4 tsp asafoetida
  • 1/2 tsp chilli powder
  • 2 tbsp ghee
  • 1 tsp green chillies, finely chopped
  • 1 tbsp coriander leaves, chopped
  • 1/2 cup ghee (for frying)
  • to taste salt


1.Combine all the ingredients. like a paratha, rolling.

2. Prepare food over ghee on a hot tawa.

3. Serve warm.

Paneer Paratha Recipe

A common North Indian breakfast or lunch dish called a paneer paratha is produced by stuffing grated paneer, or Indian cottage cheese, with whole wheat dough and baking it on a griddle or tawa. Here is a recipe for paneer paratha along with instructions:

Ingredients: Paneer Paratha Recipe

  • 2 cups whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ajwain (carom seeds)
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon coriander powder
  • 1/2 cup grated paneer
  • 2 tablespoons chopped coriander leaves
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon amchur (dried mango powder)
  • Salt to taste
  • Oil or ghee for cooking


  1. Combine the whole wheat flour, salt, ajwain, red chilli powder, turmeric powder, and coriander powder in a large mixing bowl. Add just enough water to the dough to knead it into a nice, smooth ball. For 15 to 20 minutes, cover and leave.
  2. Grated paneer, chopped coriander leaves, garam masala powder, amchur powder, and salt to taste should all be combined in a separate mixing dish. The paneer stuffing should be properly combined.
  3. Make equal-sized, slightly larger-than-a-golf-ball-sized balls out of the dough.
  4. Roll out one dough ball into a circle that is about 4-5 inches in diameter.
  5. In the middle of the rolled-out dough, place a spoonful of the paneer filling.
  6. To surround the stuffing, bring the dough’s edges together and squeeze them shut.
  7. The filled dough ball should be floured before being carefully rolled out into a circle that is about 6-7 inches in diameter.
  8. A griddle or tawa should be heated to medium-high heat. The rolled-out paratha should be cooked for 1-2 minutes, or until bubbles begin to develop on the surface, over a heated tawa.
  9. When light brown spots start to emerge on the surface, flip the paratha over and cook the other side for a further 1-2 minutes.
  10. Flip the paratha over one more after brushing the top with ghee or oil. Cook for another minute or until the paratha is cooked through and golden brown on the opposite side, brushing with oil or ghee.
  11. With the remaining dough balls and paneer filling, repeat the procedure.
  12. With yoghurt, pickles, or any chutney of your choosing, serve the hot paneer parathas.

Achaar ka Paratha Recipe

Achaar ka paratha is a spicy, chatpata, and utterly wonderful Indian bread that may not require anything else to match with it. The recipe is simple and hassle-free. Your parantha mixture is ready to be cooked and enjoyed—just stir in the achaar masala! Delicious beyond belief and ideal for your upcoming family feast.

Ingredients of Achaar ka Paratha

  • Masala from mango pickle
  • 1 green/red chilli, chopped
  • Kneaded dough (atta)
  • Ghee or vegetable oil (to cook the parathas)


1.Thicker than a roti, roll out the atta.

2. Cover the roti with the achaar masala. Adding some peppers is optional.

3. Fold the roti into a dumpling shape from all sides.

4.Roll it into a flat circle and cook it on the griddle or tawa until brown spots start to emerge on both sides.

5.Once that is done, spread desi ghee or oil on both sides and fry till golden.

6. Serve warm.

Mixed Vegetable Paratha Recipe

The Mixed Vegetable Paratha Recipe is a nutritious paratha recipe that includes vegetables like carrot and radish, which are rich in beneficial elements. Even though you may add a sabzi of your choice or enjoy it with a bowl of curd and some pickles on the side, mixed veg parathas are a complete meal on their own. Lunch-worthy parathas with a mixed vegetable filling, moderately spiced masala, and crisp-fried outside.

Ingredients of Mixed Vegetable Paratha

  • 1 Kg whole wheat flour dough
  • To shallow fry ghee
  • For Masala:
  • 1 tsp rock salt
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • A pinch of cumin, roasted
  • A pinch of asafoetida
  • For Papad Parantha:
  • 1/2 urad dal papad (mashed), fried
  • For Mixed Parantha:
  • 1 tbsp cottage cheese, grated
  • 1 tbsp peas, grated
  • 1 tbsp radish, grated
  • 1 tbsp carrot, grated
  • 1 tbsp cauliflower (sauteed with turmeric), grated
  • 1 tbsp papad (mashed), fried


1. Use the dough to form little rounds.

2. Form it like a parantha and roll it up. Add some ghee and masala and roll it up.

3. Now centre the stuffing and fold.

4.Roll it once again and shallow cook it on a griddle while rotating it.

5. When finished, serve with Achar, Saunth, Sita Phal ki Subzi, or Potato ki Subzi.

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