Recipe Various Paratha Recipes to Complete an Indian Meal

1. Plain Paratha


For The Dough
1 cup whole wheat flour

1/4 tsp salt
1 tsp oil

Other Ingredients
whole wheat flour for rolling
melted ghee for brushing and cooking

For Serving
fresh curd

  1. Combine all the ingredients of the dough in a bowl and knead into a semi-soft dough using enough water.
  2. Divide the dough into 12 equal portions.
  3. Roll out each portion into 125 mm. (5") diameter round and brush with melted ghee.
  4. Fold into half. Brush again with melted ghee and fold again.
  5. Roll out again and cook on a tava (griddle) on both the sides using ghee till brown spots appear on the surface.
  6. Repeat with the remaining dough to make 11 more parathas.
  7. Serve hot with fresh curds.

2. Jeera Paratha

Ingredients :

1. Wheat Flour - 1 Cup
2. Cumin - 2 tsp
3. Pepper powder - 1 tsp
4. Salt - Needed qty
5. Oil - 2 tsp
6. Ghee - Small qty

Procedure :

1. Combine all the ingredients except ghee. Add water and make a soft dough.

2. Cover with damp cloth and keep it as such for atleast 30 minutes.

3. Now, roll the dough to parathas.

4. Put rolled paratha on a pre-heated tava. Let that side cook.

5. Now, pour half a teaspoon of ghee on top of the paratha and flip it to the other side.

6. Let the other side cook.

7. Serve hot with any Kurma or Gravy.

3. Lachha Paratha

Prep Time: 15 mins | Cook time: 10 mins | Makes: 4​


Wheat flour 1 cup Ghee 1 tblsp Salt 1/2 tsp Water As needed​


  1. Mix flour,a tsp of ghee,salt well and then sprinkle water enough to make a smooth dough.
  2. Divide into 4 equal balls. Roll into big circle,as big as our tawa. Then apply a tsp of ghee evenly on the top. either use your hands to spread or a brush
  3. Sprinkle a tsp of flour and again spread evenly and start making fleets.
  4. After fully done, twist and coil (roll) to make a flat round.
  5. Roll carefully, without applying too much pressure to ensure the layers are still there. Heat tawa and drizzle oil and cook in medium flame(with oil drizzled) both sides until golden brown. Use the spatula and gently press while cooking to ensure even cooking.

  • You can use even oil in the place of ghee, but ghee is recommended.
  • The finer the fleets, you get more layers. Since this is the first time I made, I made bigger fleets.
  • Always cook in medium flame with constant pressing with the laddle to ensure even cooking.
Pat gently the sides of the paratha with kitchen towel to highlight the layers. You can again smear ghee or butter when it is hot. Enjoy hot with simply dal or dahi and pickle!

4. Onion Parathas


For Dough:
Wheat Flour / Atta – 2 cups
Salt to taste
Water – as needed
Oil – 1 tsp to smear on top
Oil / Ghee to cook the Paratha

For Filling:
Onion – 1 chopped Finely
Green Chilli – 1 chopped finely
Chilli Powder – 1 tsp
Garam Masala Powder – 1 tsp
Cumin Powder / Jeera Podi – 1 tsp
Chat Masala Powder -1 tsp
Cumin Seeds / Jeera – ½ tsp
Ajwain / Omam – ¼ tsp (Optional)
Coriander Seeds / Malli – 1 tsp
Salt to taste


In a mixing bowl add flour, salt and mix well..Slowly add in water and make a soft dough. Now apply a tsp of oil and rub all over the top. Cover it and let it rest for 15 mins.

Mix everything given for the filling in a bowl and set aside.

Divide the dough into equal portions. Take one dough and flatten it out..Now spoon some filling in the center and seal from all sides. Finish the entire dough like this.

Now take the stuffed ball and slowly roll it so that filling doesn’t leak out. Form into a slightly thick paratha.

Heat a tawa and drop the paratha on it and cook for 1 min on one side. Flip over and apply some ghee on top and flip over and cook on both sides till golden brown.Cook on a slow flame for about 3 mins on one side, so that the onions gets cooked too..

Serve with raita or pickle..

5. Aloo Paratha

Makes 8


For Dough:-
2 cups atta / whole wheat flour
Just over 1/2 cup water
1 tsp salt (or to taste)
A few drops of oil

For Aloo Filling:-
2 medium sized potatoes
1 tsp red chilli powder
1/2 tsp jeera / cumin powder
1/4 tsp ajwain / omam / carom seeds
1/2 tsp chaat masala (or garam masala)
1/2 tsp salt
A handful of coriander leaves, chopped fine

Procedure -
1. Make the dough first. Mix the atta and salt well together. Add a few drops of oil and mix with fingertips. Add water little at a time and keep kneading into a soft dough. Knead for 3-4 mins and coat with some more oil (don't overdo the oil bit, very few drops will do). Set aside while making the filling.

2. Boil and grate the potatoes. I used to mash them but that leaves small lumps here and there making it harder to roll out the aloo parathas smoothly. Grating is a better method to ensure a smooth filling.​

3. Mix all ingredients for the filling together, making sure they are well incorporated.

4. Divide the dough into 8 equal parts and roll into smooth balls. Do the same with the filling. I like to make the size of the filling slightly smaller than the dough balls but you can make them into equal sizes if you wish.

5. Flour the surface you are going to use to roll the parathas. Take one dough ball, place it on the floured surface and flatten with fingertips into a small round.

6. Place a filling ball in the centre of the flattened dough ball.

7. Gather the dough ball around the filling, sealing it gently on top.

8. Make it into a momo-like ball, making sure that the dough covers the filling ball completely.

9. You can pinch off the extra bit of dough on top

10. Again, using your fingertips, gently press the filled dough ball into a small circle, making sure the thickness is equal on all sides.

11. Then use your rolling pin to flatten it out to as thick or thin as you want.

12. Transfer rolled paratha to a hot griddle. Make sure you tap out the excess flour used in rolling.

13. Cook until both sides are golden brown. When done, brush with some ghee / butter or oil and transfer to a plate.

That's it! Serve hot with a pat of butter on top, some curd and pickles.


6. Methi Paratha

Ingredients needed

Wheat flour - 2 cups
Methi leaves/fenugreek leaves - 1 cup
Red chilli powder - 3/4 tsp
Turmeric powder - 1/4tsp (optional)
Jeera/Cumin seeds - 1 tsp
Salt to taste
Oil -2 tbsp

Oil for making parathas


1.Wash methi leaves and drain the water. Chop it finely.

2.Mix wheat flour, methi leaves, red chilli powder, turmeric powder, jeera/cumin seeds, salt and 2 tbsp of oil together. Add water little at a time and make a soft dough as shown in the picture below. Cover it and let it sit for 1 hour.

3.Now make equal sized balls out of it and roll the balls dusting a little flour into round shaped chapati with a rolling pin.

4.Heat a tawa and place the rolled out dough on it and cook for a minute.When bubbles start appearing, apply a little oil and flip it over to the other side. Let the other side also get cooked well.

5.Apply a little ghee and serve it with Lemon or curd or raita or chutney or any side dish of your choice.

Method -2 -Another variation (made by cooking fenugreek leaves)

Yields -5-6 methi parathas

Ingredients needed

Wheat flour -1 cup
Oil - 1 tbsp
Cumin seeds - 1 tsp
Onion finely chopped - 1/4 cup
Ginger-garlic paste - 3/4 tsp
Methi leaves/ fenugreek leaves - 1 cup

Spice powder

Turmeric powder - 1/4 tsp
Cumin powder -1 tsp
Red chilli powder - 3/4-1 tsp
Amchur powder - 1/2 tsp (optional)


Heat oil in a pan, add jeera seeds, when it splutters, add finely chopped onions.

Saute until onions turn pink. Add ginger garlic paste and saute until the raw flavor goes.

Then add finely chopped methi leaves, all the spice powder, little salt and cook on medium flame until the methi leaves wilt. (see picture below). You do not have to add water for cooking the leaves. If required, add 1-2 tbsp of water. Leave it to cool.

Then add wheat flour to it and mix well. Add water little at a time and prepare a soft dough. Grease your hand with oil and knead to a smooth dough.
Keep it aside for 1 hour.​

Roll out the dough just like chapati. Heat a tawa and cook both sides until brown specks appear (follow the same procedures mentioned in method 1 for cooking the parathas).

Apply a little ghee or butter and serve with curd, pickle or chutney.

7. Gobhi Paratha

For the chapathi dough:

Wheat flour - 1.5 cups
Salt - as needed
Oil - 2 tsp
Water - as required

For the stuffing

Grated Cauliflower - 3/4 cup
Turmeric powder - a pinch(optional)
Ginger Garlic Paste- 1 tsp
Garam masala powder- 1/2 tsp
Red chilly powder - 3/4 tsp
Cumin seeds - 1 tsp
Oil - 2 tsp + for toasting
Salt - as required
Coriander leaves - 1 tbsp(finely chopped)Method:

  • Add bite sized cauliflower florets in hot water(to remove worms if any). Dry them completely and then grate them finely. Set aside. Heat oil in a pan, add jeera allow it to crackle then add ginger garlic paste and saute till golden brown.
  • Then add grated cauliflower, salt, red chilli powder, turmeric and garam masala powder and mix well.
    Saute till raw smell of cauliflower leaves then cook it with lid closed for 5mins in sim stirring in between. Sprinkle little water if needed to cook faster. Saute in medium flame for another 5 mins.
  • By now cauliflower would have turned soft and fried well, add coriander leaves give a quick stir and switch off.The filling is ready now.Now divide the chapathi dough into equal parts and roll into smooth balls.Flour the surface and roll the chappathi dough slightly thicker. Then add a generous spoon full of gobi filling and gather the dough from all sides sealing it finely.
  • Now again flatten it slightly with your palms and then start rolling gently. Roll it without the filling oozing out. Dust flour so that it doesnt stick. Heat a dosa tawa , transfer the gobi parathas, drizzle little oil and cook on both sides. Serve hot with raita or your favourite sidedish.
Gobi parathas are best when served hot with pickle raita or onion raita. Only chopping the gobis are a little tedious task otherwise making the filling is just a breeze.


  • Another way of making gobi parathas is rolling a chapathi, spread the filling and then placing another chapathi over it and then rolling it again. But I find this stuffing method easier and mess free.
  • If the shredding of cauliflower is fine, then rolling would be easier.
  • Do not add more than the mentioned quantity of garam masala as it would overpower and spoil the taste.

8. Mooli Paratha


Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2

Radish - 1.5 cups grated
Wheat Flour- 2 cups
Ajwain - 1/2 tsp
Turmeric powder - 1/4 tsp
Onion - 2 tbsp chopped finely
Red Chilli powder - 1 tsp
Coriander powder - 1.5 tsp
Garam Masala Powder- 1/4 tsp
Jeera powder - 1/2 tsp
Coriander leaves - 1 tbsp chopped finely
Salt - to taste
Oil / Ghee - toast
Water - as required to form the dough Method:

  • In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water( you can even use the drained radish water)little by little, gather to form a soft pilable dough.Once it is gathered to a mass add 1/2 tsp oil and knead it once.The dough should not be too tight or too loose, it should be non sticky at this stage.Allow it to rest for a while until we prepare the stuffing.
  • Peel off the skin and grate radish and measure it in cups then transfer it to a colander along with turmeric powder. Then crush it with your hands to remove excess water from the veggie, Set aside. Heat oil in pan - add ajwain let it splutter.
  • Then add onion let it slightly brown.Then add radish along with all the spice powders along with salt.
  • Mix well and keep sauteing till it becomes dry say for 5-7mins.Then add chopped coriander leaves.Transfer to a plate and set aside.
  • Make equal sized balls with the dough and the radish stuffing. Make radish stuffing balls little smaller than the dough.Roll each ball into a thick circle,keep the stuffing seal it by pulling all the edges to the center.
  • Seal it completely and then roll it into a thin / thick parathas as per your preference, dust flour then and there to avoid sticking.Heat a dosa pan and carefully transfer the paratha, drizzle oil and cook till both the sides has golden spots.Brush with ghee while serving.
Serve it hot with plain curd / boondi raita and mango pickle....

  • Make sure the veggie is dry before cooking, else it will let out water and rolling will be difficult.Reserve the drained radish water and use it while kneading your dough.
  • Keeping the inner stuffing ball little smaller helps in easier rolling.
  • While rolling for the first time dont give more pressure in the center as the filling is going to be placed in the center and rolled again so make sure the center part is little thicker.
  • Roll it thick or thin as per your preference but make sure the stuffing doesnt ooze out.
  • Radish gets cooked quickly so just sauteing for a while is enough.
  • You can replace ajwain with jeera while tempering.

9. Paneer Paratha

Basic Information
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 4 people
Yield: Around 6-8 Parathas depending upon the size and thickness


  • For the Cover
  • 2 cups Indian Atta flour, plus 1/4 cup of dusting
  • 2 tsp Oil,
  • Salt to taste

  • For the Filling
  • 2 cups crumbled Paneer,
  • 2 tbsp chopped Cilantro, or to taste
  • 1-2 Green Chilli, thinly sliced (optional)


Take the flour in a large bowl and mix it with salt.

Add the oil. Mix it with fingers so that it forms into small crumbs. You can also use butter or Ghee for additional flavor. You can also use some Yougurtalong with water to add softness as well as protein to the paratha.

Add enough water

to bind into a semi soft dough.

Knead it for 5-10minutes, until it becomes smooth.

It should not be sticky or rough/dry.

Set aside for around 15 minutes covered with a kitchen towel.

While that's resting, lets get to the filling.

You would opt for using store bought paneer. Its kept at cold storage, so you would need to bring it to room temperature to soften it.

But if you don't have time for that, you can tend to cube the store bought paneer into chunks, place it in a bowl and pour boiling water on top of it.

Let it sit for few minutes and drain the water.

Now crumble this - you will find it crumbling easily

Add the Cilantro and Green chilli (if using) and mix until combined. Note: Depending upon your taste buds, you can add in any other spices of your choice. Set aside.

Pinch a small dough and place it on a lightly floured surface.

Flatten it into a small disc

Roll it out into a small circle - little bigger than your palm using a rolling pin.

Place some stuffing in the center.

Bring the edges of the dough over the filling

and pinch it on top.

Using your palm,press to flatten it out slightly.


Dust it very lightly with flour and gently roll it out to form a circle.

With practice, you will be able to stuff some more and roll it out into a big circle - but honestly its very simple really! The thickness is medium but you can roll it out as thick or thin you want. No hard or fast rules here as long as you can keep the stuffing inside.

Heat a skillet and place the flat bread on it. Cook it for few seconds.

Drizzle some oil all around or for a true Punjabi experience, use Ghee/butter instead.

Turn it the other side after few minutes or until you see brown spots on its surface. Its not necessary to grease the other side once again.

Repeat likewise for all the parathas.

Serve hot. We usually enjoy this with spicy pickle and Raita but you can also serve it with other light gravy side dishes.

10. Mughlai Paratha


Plain Flour : 1 cup

For the stuffing:

Eggs : 3.
Finely Chopped Onions : ¼ cup
Finely Chopped Coriander : ¼ cup
Green Chillies : 2-3
Red Chilli Powder : as required
Salt to taste
Oil : 1 tsp

For Serving :

Green chutney : as required


Take some plain flour and kneed it into dough.
Roll out the dough to make rotis.

To prepare the stuffing:

Break the eggs in a bowl.
To this, add finely chopped onions and coriander, green chillies, red chillies and salt.
Mix all this well.
Now put the rotis on a pan.
On a slow flame, cook the roti. Top it with little oil and flip it after some time.
Pour some prepared stuffing over the paratha.
Apply some oil on both sides and fold it.
Your Mughlai Paratha is ready to be enjoyed with green chutney, or pickle or curd.
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