Paratha and I have been the best of pals. Whether it is as an accompaniment with kebabs, Rogan josh, Murgh Do Pyaza, or vegetarian dishes like Paneer kofta, palak Paneer, or Kadhai Paneer, nothing can beat Paratha. For me it is the quintessential item to go with various curries.

India is a land of spices and you will find a number of spices here. Carom seed is one of them. As it is, carom seeds are an integral part of the Indian cuisine and are used in a wide range of dishes, basically to make ordinary food taste better. The following is a Paratha recipe, in which carom seeds have been used.

Ingredients

• 2 cups whole wheat flour
• 1 tsp salt
• 3 tsp carom seeds
• 1 tsp turmeric powder
• 1/2 tsp red chilly powder
• Warm water
• 1/2 cup vegetable oil or ghee

Preparation

1. Add the flour, salt, carom seeds, turmeric and red chilly powders in a deep mixing bowl and mix well.
2. Now, add water to it and knead it continuously to form dough. Make sure that no lumps remain. So, keep kneading till there are no lumps. Add more water if required and if you have added more water than what is required, then add some flour to it. Always keep in mind that the more you knead, the smoother the dough becomes. Also, the flavor of the spices get mixed up in the dough, which makes the paratha tastier.
3. Once the dough is prepared, set it aside for 20 minutes.
4. Now, divide the dough into equal portions and roll between your hands till they are smooth and without cracks.
5. After this, lightly flour a rolling board or clean counter surface and flatten each ball into large circles. For convenience flatten out as many Parathas before hand. Stack them, ready to cook with a plastic film between each paratha, so that they do not stick together.
6. Now, heat a griddle and cook the Parathas one at a time on it. Keep cooking till you see tiny bubbles rise on the surface of the paratha. Now flip the paratha and grease a bit vegetable oil and ghee on the top and spread well over the surface of the paratha. Now flip again after half a minute and grease this side with vegetable oil and ghee on this side as well. Repeat the process till both sides of the Paratha are crispy and golden brown.

Your paratha flavored with carom seeds is ready. You can serve it with Malai Curry, Kadhai Paneer, or simply yoghurt and pickle.

A Paratha is a kind of bread which originated in India. Its main ingredients are whole wheat flour, ghee or vegetable oil, as well as several vegetables in case of stuffed paratha. A paratha can be eaten with pickles and yoghurt, but it goes best with thick spicy curries of meat and vegetables.

The paratha can be found in various shapes, such as round, square or triangular and all these shapes are equally popular. It originated in ancient Punjab, a province of India. However, it soon became popular all over South Asia and is now available in every South Asian region.

Indian immigrants took this dish to various places in Asia, such as Malaysia, Mauritius, Myanmar, Trinidad and Tobago, Singapore etc. This resulted in several variants, such as Roti Canai, Roti Prata, Palata, Htat Ta ya etc. The paratha is considered to be a special recipe. This is because of the substantially higher efforts, which is put into preparing it, in comparison to other options like rice and Roti. I was brought up on paratha and my love affair with paratha continues till this date. Today, before I have my lunch (Paratha of course!), I would love to share its recipe with you so that, those of you, who have still not experienced it, can enjoy it as well.

Ingredients

• 1 Cup whole wheat flour
• Extra flour
• pinch salt and pepper
• 2 tablespoons natural yoghurt
• 2 tablespoon vegetable oil
• warm water
• Vegetable oil

Preparation

1. First of all, mix the flour, yoghurt, 2 tablespoon of vegetable oil, salt and pepper.
2. After you have mixed all the ingredients properly, add some water to it and knead it form thick dough. In case if you have added more water than required, then you can add some more flour.
3. Now apply flour to your hands properly and knead the dough, till it becomes non sticky.
4. After you have kneaded the dough properly, divide the dough into four equal portions, and roll all these portions into the form of balls.
5. Now, roll these balls to form rolled out dough. You can use a rolling pin, to flatten these.
6. Now fold the rolled out dough into a quarter circle, roll into a ball and roll flat again and repeat this for a few times.
7. After this, heat a heavy pan with about half an inch deep in oil to a medium heat and cook the paratha for about 2 minutes on each side until they bubble and turn golden.

Your Paratha bread is ready to serve. You can serve it with Kebabs, butter chicken or even pickle and yoghurt.

When it comes to Paratha, nothing can simply beat the Mughlai paratha. My first brush with Mughlai was at the age of ten, when my friend brought this special stuff, neatly wrapped into silver foil. That was the first time I had Mughlai paratha. The next few days were absolutely nightmarish for my mom, as I would settle for nothing less than the Mughlai paratha. A few days later my mother treated me with Mughlai paratha, I was too happy.

Eventually, I came across many versions of this beautiful recipe and was impressed with a number of these recipes. One recipe, which I found particularly appealing, is the one which I would like to discuss with you.

Ingredients

• 500 gm whole wheat flour
• 1 cup milk
• Warm water
• Salt to taste
• 500 gm pre-cooked minced meat
• 3 eggs
• Ghee or vegetable oil

Preparation:

1. Take a large bowl and mix the flour with salt to taste. Now, add the milk to it and knead. After that, add water to it, and knead it well to make soft and smooth dough. Now, wet your hand and rub all over the surface of the dough. Cover with a damp cloth and keep aside for 15 minutes.
2. Beat the eggs with salt to taste and keep aside.
3. Now, divide the dough into equal-sized balls and then press flat. On a floured surface, roll a ball out into a small circle. Now, put a large spoonful of the precooked minced meat in the center of the circle and fold edges of circle up to completely cover and seal the minced meat. Pitch the folds to shut.
4. After this, flatten it and then roll it, with very gentle pressure, into a large circle. After you have finished rolling out the Parathas, place them one over the other with a sheet of plastic wrap in between each so they don’t stick to each other.
5. Now, heat a griddle on a medium flame till hot. Put a Paratha on it and cook till you see tiny bubbles appearing on the upper surface. Now flip.
6. Wait for bubbles to appear on the surface that is now on top. Grease this surface with a little ghee or vegetable oil and flip again.
7. Now, brush the surface now on top with some egg and flip again. Grease the other side and brush egg on it also. Flip it again and cook till the eggs on both sides are cooked.

You Mughlai Paratha is ready to serve. You can serve it with chutney, pickles, yoghurt, as well as ketchup.

Mint is considered as important element in fighting against cancer. It is therefore used in many medicines and even in cooking. Mint is regarded as third most popular flavor in food and candies. Peas are treated as vegetable but they are biologically a fruit. Peas belong to legume family. Thus people even chose them for making paratha. Mint peas Paratha consumed at regular interval can make a person healthy and more resistive towards the diseases.

What is mint Peas Paratha?
In some Indian family paratha is common food and is consumed regularly. Thus to get rid from repetition of stuffed paratha, making mint peas paratha is good option. Especially during winters mint pea paratha can be consumed repeatedly for healthy diet.

Ingredients for making mint peas paratha

• You need 2 cups of flour, ½ cup of fresh peas, 1 teaspoon full of chopped pudina, and salt with green chilies.
• You non stick pan for frying the material and even for cooking paratha.

Process of making mint peas paratha

1. Cook the fresh or frozen peas for some time. After that mix them with other things such as salt, green chilies and chopped pudina.
2. Grind them popularly to obtain fine paste.
3. Mix the paste with flour and add small water to obtain soft dough.
4. Take the small ball of the prepared dough and roll it into paratha of desired shape be it triangular or circular.
5. Use hot pan and add small amount of oil to pan after it gets hot. The use of non stick pan enables less amount of oil for cooking paratha which is good for health and it makes the paratha non sticky.
6. Roast the paratha from both the side until it gets sufficiently cooked.
7. Serve these paratha with pickle or green chilly chutney.

They are good source for health and could be easily repaired. So add them to your meal during winter as they are well suited for winter season. They are good source for growing children and people of old age.

Lachcha paratha is name give to multilayer bread made of flour. Lachcha paratha is common in north India. It is loved by people of Punjab and other states. Lachcha paratha is common item in party as it is decorative too. Lachcha paratha is easy available in hotels and restaurant whole India. It is easily cooked and do not require much of raw material.

Ingredients of Lachcha Paratha
One cup of wheat flour and salt according to taste are two important ingredients of luchcha paratha. You need ghee for cooking it.

For cooking luchcha paratha

• Sieve the flour and salt together in large bowl. Add small amount of ghee or oil and little water to it.
• Knead it properly for making soft dough out of it.
• Take small amount of dough and shape it into flattened ball into a 150 mm. Cut into 50 mm strips lengthways. Place all the strips over the center one.
• Roll it like a Swiss ball and press it with fingers firmly and add ½ teaspoon ghee to it.
• Heat Tawa or non stick pan and cook it from both sides. Serve them by applying butter coating. After placing it on the pan the first time, turn after 30 seconds. Spread ghee on the top surface and turn again. Grease the side now on top. Turn often and fry till crisp and golden.

Luchcha paratha are best to serve during party time. They can be easily cooked and need less number of ingredients. Luchcha paratha can be regrifrated and can be eaten after 2 days. Use aluminum foil to wrap the paratha so that it remains crispy and tasty too. Thus cook the luchcha paratha for your family and for parties by yourself as it is easy and takes less time to cook luchcha paratha.

Kuttu is regarded as cereal but it does not belong to family of wheat like other cereals. According to Hindu religion kuttu is referred as religious food and is eaten during fast.

How is kuttu beneficial for health?
It is extremely high in protein and is a wonderful substitute for those who are allergic to gluten (found in wheat).It contains a phytonutrient called rutin, which is used for lowering cholesterol and blood pressure. Kuttu is good for the heart and is rich in magnesium, which is responsible for maintaining a healthy heart. Kuttu flour is good source of vitamin B, iron, calcium and phosphorus. Kuttu contain fiber thus it is used in diet of person having digestive problems.

How to make kuttu paratha
Kuttu paratha is the best way to involve kuttu in your healthy diet. Kuttu paratha is simple in cooking and take 29 minutes for cooking 6 parathas.

• Take 2 cups of kuttu flour, 1 tea spoon of salt; take 3 boiled and properly mashed potatoes and dry flour for dusting.
• Combine the mashed potatoes with kuttu flour and mix them properly and add salt to the mixture.
• Add small amount of water for making dough out of the mixture. Dough should be flexible and enough soft.
• Make the chapatti style plates from the dough. The size should be medium for these chapattis.
• Use griddle and hot it then add ghee or cooking oil to it. Cook the paratha by reversing the sides when they are properly fried from one side.
• Use non stick pan if dough seems sticky for cooking paratha.

Serve kuttu paratha with coconut or pumpkin chutney. Kuttu paratha is most common in India and neighboring Countries. If kuttu flour is not easily available buy it from any Indian shop. They could be given place in your breakfast, dinner and lunch. They are good source of important vitamins that are needed by the body of human being. Kuttu is cheap cereal and are easily available in India.

If you want to add more taste to your kuttu paratha then add boiled egg with mashed potatoes and even chicken masala for making it spicier for non vegetarian people. Kuttu paratha are good choice for old age people.For more variation in kuttu parathas you can get ideas from many books and some websites that are inbuilt for recipes.

Besan is type of chick pea flour it is obtained from roasted Desi Chana.  It contains high proportion of carbohydrates but no gluten. it is a staple ingredient in Indian cuisine and it is mixed with water or milk to form popular facial exfoliant in India and Pakistan. Besan is used in many Indian recipes and exhibits its taste. Among all the dishes besan stuffed paratha is common.

Ingredients for besan paratha

• Take 1 cup full of besan, chop the onion into small pieces. Take green chili and capsicum for making it bit spicy. Take 2 cup of wheat flour, cooking oil or ghee and 1 teaspoon of coriander leaves.
• Spices include jeera seeds, garam masala and red chili about ½ teaspoons each.

Cooking besan paratha
Mix wheat and besan together with some salt according to taste. Mix onion green chili and red chilli.fry capsicum in non stick pan and mix it with the mixture obtained earlier.

Add water and knead the mixture properly to form soft dough. Do not mix lot of water dough should be not too soft and not too tough.

• Add some amount of flour for dusting during rolling the dough.
• Use thick griddle and add oil or ghee to it and shake the pan well so that oil is applied along the corner of griddle.
• And cook the paratha well from both sides until it gets golden brown.

Serve it with green chili chutney and enjoy the spicy and tasty besan ka paratha.

Besan ka paratha is good source and is easily made. Thus besan ka paratha should be added in breakfast, dinner. It is rich in carbohydrate and has less of cholesterol. Thu sit is good for everyone in the family. Besan is cheap flour and is easily available in every part of South and southern East Asia.

Chicken is most common food for non vegetarians. Chicken is meat derived from chicken. Chicken is most common food which is prepared in number of ways in all the countries of the world. Chicken is fried, boiled, grilled and roasted in these dishes. Chickens raised specifically for meat are called broilers. Fryers are the smallest size chicken, Broilers are larger than fryers, roasters are most expensive and largest size chicken or hen. Thus chicken is sold in pieces in many countries. Chicken paratha is most cheap and easy way to consume chicken. It takes 30 minutes to cook 2 to 4 chicken parathas.

Ingredients of Chicken Paratha

• Take 1 cup boneless chicken and 1 egg. I teaspoon of coriander leaves, 2 green chilies, 1 small capsicum, ½ cup finely chopped onions, 1 tomato, 1 teaspoon hot spice mix, 1 teaspoon roasted cumin powder, ½ teaspoon red chili paste, 2 tablespoons oil and salt according to taste.
• Cut the chicken and capsicum, onion, tomato into tiny pieces, use small scissor to cut down the green chili.

Process of cooking chicken paratha

1. Use non stick pan and heat some amount of ghee or cooking oil. Sauté the onion pieces until their color changes to light brown color and then add green chilly pieces.
2. Add red chili powder, capsicum and tomato and then add chicken pieces.
3. After chicken is cooked properly add hot mix masala and coriander leaves. Put it out from the flame.
4. After this add egg and some gram flour and salt according to the taste.
5. Roll the chapattis and fill it with the prepared stuff. Cook the paratha properly from all the sides take care that is does not stick to the Tawa. Non stick pan is better option for cooking paratha.

Serve these chicken paratha with chutney and apply butter coating after they are properly cooked. These paratha are good source of vitamins that are necessary for proper health of children. Chicken paratha is basically a good source of calcium that is important for child and old age person. Thus make chicken paratha for your family especially for children as its taste would be loved by them.

Cabbage is popular winter vegetable. It is leafy vegetable thus it provides lot of roughage to the body. Cabbage is used in packing the meat so that its nutritional value remains constant. Cabbage is crunchy too thus it is used in salad and many recipes. Cabbage is relative to mustard green and is member of turnip family. Fresh cabbage can be used for making paratha that adds taste and are healthy too. Cabbage contains vitamin c and provides roughage to the body.

Preparation of Cabbage Parathas

• Take the one bowl full of wheat flour. Put some ghee to it. Ghee makes the dough soft and non sticky.
• Grate the cabbage properly so that its leaves can easily placed in between the dough and does not come out during cooking. Chop the green chilies, coriander leaves.
• Instead of grating the cabbage you can simply boil them and drain out the water from it and them mix with green chilies, coriander leaves.
• Add grated cabbage, small pieces of tomato, green chilies, coriander leaves and salt according to taste to the dough. Add small amount of water while making dough for paratha.

Cooking the Cabbage Paratha

• Make two balls of the dough and roll them using rolling pin or rolling surface.
• Add some amount of cooking oil to the pan do not add oil until pan gets hot.
• Cook the paratha from both the side until each side get light brown in color.
• It is important to roast it properly so that paratha do not stick or get burn due to overcooking.

For guests and parties you can choose to add paneer to the stuffing material for making it cabbage paneer paratha. These could be healthy as well as inviting food for party celebrations. Choose to fry the stuffing material if you need to preserve them for eating. Wrap them in aluminum foil for maintaining its nutritional value.

Serve them with pickle or curd for full enjoyment of eating. Serve them with potatoes gravy for providing more taste.