Here Are 5 Delicious Paratha Recipes That Take Less Than 20 Minutes, Whether They’re Crispy, Flaky, or Stuffed.

Paratha Recipes : – Everyone like parathas, right? Parathas are one of the most accessible yet most fulfilling joys of an Indian meal. The flaky texture is obtained by spreading butter over the top during cooking, or by ripping apart the layers while they are still warm and drenching them with dal, yogurt, or any curry. You can eat a paratha for breakfast, lunch, supper, or as a snack, whether grilled, fried, or filled. We have all you need if this brief introduction to the humble paratha gets you yearning for one. The following 5 paratha recipes may be made in around 20 minutes.

Paratha Recipes

1. Beetroot Paratha Recipe

In this variation, beetroot is used in place of the potato filling. The veggie offers a lot of colour and nourishment. Serve hot and fresh with pickles or a lot of curd for dipping. It just takes 10 minutes to cook.

Ingredients of Beetroot Paratha

  • 1 Cup Wheat Flour
  • 1 tsp Salt
  • 1 tbsp Ghee
  • 1 Beetroot (Shredded)
  • 1 tsp Black Pepper
  • 1 tsp Red Chilli Powder
  • Salt as per taste


1. Mix wheat flour, salt, and ghee in a bowl. Add warm water, and then stir to combine. Give it 15 minutes to relax. Prepare the filling till then.

2. In a basin, shred some beets. Add salt, pepper, and red chilli flakes to this. All of it has been thoroughly combined.

3. Next, form the dough into roundels, roll it out, fill the centre with a generous beetroot filling, and seal the dough.

4. Repeat rolling it out and baking it on a tawa.

5. Serve it and savour it after it is crisp and golden.

2. Multigrain Paratha Recipe

This paratha might not be the most attractive one in terms of looks. However, because jowar and ragi are used in its production, it is very nutritious. You can prepare this paratha in about 5 minutes, which may seem unbelievable.

Ingredients of Multigrain Paratha

  • 2 Tbsp jowar flour
  • 2 tbsp ragi flour
  • 2 tbsp soya flour
  • 1 tsp fenugreek seeds
  • 1/2 tsp ajwain
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/2 tsp salt
  • Oil (for cooking)
  • Water (for kneading dough)


1. Combine all the ingredients, excluding the oil, and use water to make a soft dough.

2. Equally divide the dough and roll out each piece in a circular motion.

3. Once hot, add a little oil to a nonstick griddle and fry each part in turn until golden brown. Serve warm.

3. Chocolate Paratha Recipe

It’s true what you just read! We also have a chocolate paratha recipe for you. Children will undoubtedly like this paratha whether it is served for lunch or dinner. It can be accompanied by smoothies or sweets to complete your feast.

Ingredients of Chocolate Paratha

  • 1 Cup all purpose flour
  • A pinch of salt
  • Water (as required)
  • 1/2 cup crushed chocolate
  • Oil (to cook)


1. Combine flour and water to form a dough, then set it aside.

2. Stuff the dough balls with chopped chocolate and then cut out a circle.

3. Cook using oil from both sides on a hot tava (griddle) until golden brown.

4. Sattu Ka Paratha Recipe

This type of paratha is particularly well-liked in Bihar and its nearby regions, where sattu is a common meal. It is a wholesome alternative for breakfast, lunch, or dinner because it is brimming with protein and fiber.

Ingredients of Sattu Ka Paratha

  • For Dough:
  • 2 cups Atta
  • 1/2 tsp Salt
  • 1/2 tsp Ajwain
  • 1 tsp Kalonji
  • 1 tbsp Ghee
  • 1/2 cup Water
  • For Filling:
  • 1 cup Sattu
  • 1/2 tsp Ajwain
  • 1/2 tsp Salt
  • 1 nos Garlic Paste
  • 1 nos Ginger Paste
  • 1 nos Green chilli
  • 1/2 tsp Red chilli powder
  • 1 nos Onion
  • 1/2 tsp Lemon juice
  • 1 tsp Achaar masala
  • 1 tsp Mustard oil
  • 1/2 cup Coriander leaves


Prepare the Dough:

  1. Add salt, ajwain, kalonji, and ghee to a bowl of flour. Prepare the soft dough by adding the necessary amount of water.

Prepare the Stuffing:

Put sattu in a basin. Salt, ajwain, ginger-garlic paste, green chili, and red chili powder should all be added.

Include onion, lemon juice, mustard oil, achar masala, and coriander leaves as well. Mix thoroughly.

By adding the necessary amount of water, the filling becomes moist and is easier to fill.

Prepare Sattu Parantha:

  1. To make paranthas, roll the dough into balls.
  2. To prevent dough from sticking to the rolling surface, sprinkle flour on it.
  3. Make paranthas by rolling out the dough and filling the center with sattu.
  4. The filling should be neatly rolled up before being formed into flat balls.
  5. The paratha should be cooked on a hot tawa.
  6. Ghee should be liberally applied to both sides before cooking until golden brown.
  7. Low-flame cooking is better for you.
  8. Served hot with chutney, curd, or achar, sattu paranthas are now available.

5. Barfi Paratha Recipe

When your house is overflowing with khoya/mawa sweets, you may prepare this sweet variation of the paratha for any celebratory event. Make filled parathas out of those sweets if it gets too much to eat too many of them. The work may be completed in around 20 minutes.

Ingredients of Barfi Paratha

  • 7-8 pieces, khoya barfi
  • Kneaded dough (atta)
  • A pinch, elaichi powder
  • Ghee, to cook the paranthas


1. Blend the elaichi powder into the mashed barfi.

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

3. Spread 1 Tbsp of the barfi mixture in the center.

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

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

6. When it is finished, spread desi ghee over the top and continue to cook till both sides are golden.

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