Paratha is a versatile and delicious Indian bread that has gained popularity not only in India but also around the world. The word “paratha” is derived from the Sanskrit word “parat” which means layers. As the name suggests, parathas are made by rolling out the dough in layers and then cooked on a griddle.
We are showcasing 15 different types of Parathas which come from various regions and states of India. the cooking method and version of each might differ from region to region, but the taste remains DELICIOUS.
So, What is a Paratha?
Indian food can’t be made without parathas, which are often eaten for breakfast or as a main dish. They are made with atta, which is whole wheat flour and can be filled and spiced in different ways. Make a flat disc out of the dough. Cook it on a tawa or grill until it’s golden brown and crispy.
What’s great about the different types of parathas is that they can be consumed with anything like chutney, homemade pickles, yoghurt, green chutney and even ketchup. They are a satisfying and filling meal choice because they can be eaten plain or stuffed with different kinds of food. Different toppings, like yoghurt, pickles, or chutneys, can be added to parathas to make each bite taste even better.
Different Types of Parathas in India
Traditional parathas are a testament to the beauty of simple yet soul-satisfying food. Made with a handful of everyday ingredients – whole wheat flour (atta), water, salt, and a touch of ghee – they are a staple across many Indian households.
The magic lies in the transformation. Through the process of kneading the dough until it becomes soft and pliable, a blank canvas is created. This canvas is then brought to life by rolling it out into thin discs, ready to be cooked on a hot tawa, pan or even the back of a kadhai. A drizzle of ghee or oil adds a hint of richness and helps achieve those beautiful golden brown spots, a hallmark of a perfectly cooked paratha.
The beauty of parathas extends beyond their simple preparation. They offer endless possibilities for variation. The most common types, plain parathas and their stuffed counterparts like
- Aloo paratha (stuffed with spiced potatoes).
- Methi paratha (filled with fragrant fenugreek leaves).
These are just the tip of the iceberg. Shredded vegetables, lentils, paneer (Indian cottage cheese), and even minced meat can be incorporated, creating a delightful explosion of flavours and textures in every bite.
So, what are the different types of Parathas?
Parathas are traditionally enjoyed for breakfast, but their versatility makes them perfect for any time of day. They can be served alongside a dollop of butter or ghee for a touch of indulgence, paired with yoghurt and chutney for a balanced meal, or even enjoyed on their own as a satisfying snack. So, let’s check the list of the delicious types of Parathas.
Aaloo Paratha
Aloo Paratha is a popular Indian dish consisting of unleavened whole wheat flatbread stuffed with a savoury, spiced mashed potato filling. The name “Aloo Paratha” originates from Hindi, where “aloo” means potato and “paratha” means flatbread. This dish is a staple in many North Indian homes, Dhabas, and restaurants, often served for breakfast or as a snack.
The preparation involves making a dough from whole wheat flour and stuffing it with a seasoned mashed potato mixture before pan-frying it with ghee or oil. Aloo Paratha is known for its comforting and flavorful taste, combining the goodness of bread and potatoes in a single dish.
Gobi Paratha
A Gobi Paratha is a popular Indian flatbread stuffed with a savoury, spiced grated cauliflower filling. The name “Gobi Paratha” originates from Hindi, where “gobi” means cauliflower and “paratha” refers to flatbread. This dish is a staple in North Indian cuisine, enjoyed for breakfast, lunch, or dinner.
The preparation involves making a dough from whole wheat flour, stuffing it with a seasoned cauliflower mixture, and pan-frying it with ghee or oil. Gobi Paratha is known for its delicious taste, combining the goodness of whole wheat bread and cauliflower in a flavorful and nutritious dish.
Methi Paratha
Methi Paratha is a popular Indian flatbread made with whole wheat flour, spices, and fenugreek leaves, also known as methi leaves. These parathas are not only delicious but also nutritious, rich in iron, and make for a great breakfast or any time meal. One of the typical types of parathas that can be served in breakfast, snack, lunch or dinner.
The fenugreek leaves are believed to have health benefits, including helping control blood sugar levels and aiding in digestion. Methi Paratha can be enjoyed with a variety of accompaniments like chutney, pickle, curd, or raita. It is a versatile dish that can be made plain or layered, offering a flavorful and wholesome addition to Indian cuisine.
Mooli Paratha
Mooli Paratha is a popular Punjabi dish consisting of whole wheat flatbread stuffed with spiced grated radish. This flavorful and nutritious dish is often enjoyed for breakfast or lunch, accompanied by pickle, curd, or white butter. The preparation involves making a dough from whole wheat flour, stuffing it with a seasoned radish mixture, and pan-frying it with ghee or oil.
To ensure the paratha’s success, it’s essential to use fresh and tender radishes, squeeze out excess moisture from the grated radish, and roast the paratha well. Mooli Paratha is a delicious and filling addition to Indian cuisine, offering a blend of flavours and textures.
Paneer Paratha
Paneer Paratha is a popular North Indian stuffed flatbread made with whole wheat flour dough and filled with savoury, spiced, grated paneer (Indian cottage cheese) stuffing. This dish is a staple in Punjabi cuisine, often enjoyed for breakfast or as a meal.
The preparation involves kneading a soft dough, making flavourful paneer stuffing with spices and herbs, stuffing the dough with the mixture, rolling it out, and cooking it on a griddle with ghee or oil until golden brown. Paneer Paratha is typically served with curd, white butter, or pickles, making it a delicious and satisfying dish enjoyed in Indian households and restaurants alike.
Lachcha Paratha
Lachha Paratha, a popular flatbread from North India, is known for its crispy, buttery, and flaky layers. Made with whole wheat flour, this Indian version of puff pastry is a versatile accompaniment to various Indian curries. The dough is seasoned with ghee and salt, then rolled out thinly to create layers that puff up beautifully when cooked.
This paratha pairs well with both vegetarian and non-vegetarian dishes, adding a delightful texture to the meal. Lachha Paratha is a simple recipe suitable for beginners, offering a delicious twist to the traditional roti sabzi meal, making it a flavorful and visually appealing choice. One of the most delicious and crispy types of parathas which is a part of event meals and restaurant servings.
Malabar Paratha aka Kerala Parotta
Malabar Paratha, also known as Kerala Parotta, is a popular South Indian flatbread characterized by its flaky, layered texture. This unleavened flatbread is made with all-purpose flour, oil, milk, egg, salt, and sugar, resulting in a soft, flaky, and crispy layered bread. The dough is rested multiple times during the preparation process to achieve the desired texture.
Malabar Paratha is a versatile dish that pairs well with various curries, making it a delightful addition to South Indian cuisine. It is a time-consuming recipe but worth the effort for its tender layers and crispy edges, offering a delicious and satisfying meal experience. One of the very famous types of parathas in India. From South to North you will find it everywhere.
Pyaaz Paratha
Pyaz ka Paratha, also known as Pyaaz Paratha or Onion Paratha, is a flavorful Indian flatbread stuffed with a spiced onion mixture. This dish is a popular choice in North Indian cuisine, enjoyed for breakfast or as a meal. The preparation involves making a soft dough from whole wheat flour, rolling it out, stuffing it with a seasoned onion mixture, and cooking it on a griddle with ghee or oil until golden brown.
Pyaz ka Paratha offers a delightful combination of crispy exterior and savoury, aromatic onion filling, making it a delicious and satisfying addition to Indian cuisine. The very easy and time-pass types of parathas that can be made quickly and consumed quickly.
Matar Paratha
Matar Paratha, also known as Green Peas Paratha, is a delicious Indian flatbread stuffed with a spiced mashed peas filling. This dish is a popular choice for breakfast or lunch, offering a flavorful and nutritious meal option. The preparation involves making a soft dough from whole wheat flour, stuffing it with a seasoned mashed peas mixture, and cooking it on a griddle until golden brown.
Matar Paratha can be served hot or warm, accompanied by pickles, curd, or butter. It is a versatile dish that can be enjoyed plain or with various accompaniments, making it a delightful addition to Indian cuisine.
Dal Paratha
Dal Paratha is a flavorful Indian flatbread made with whole wheat flour and leftover dal (lentil curry), seasoned with spices and sometimes vegetables. This dish is a creative way to use up leftover dal, offering a delicious and nutritious meal option for breakfast, brunch, or dinner.
The preparation involves mixing whole wheat flour with leftover dal, spices, and optional ingredients like onions, green chillies, and coriander, kneading it into a soft dough, and then rolling out and cooking the parathas on a griddle with ghee or oil until golden brown. Dal Paratha can be enjoyed with yoghurt, pickle, curry, or chutney, making it a versatile and satisfying addition to Indian cuisine.
Sattu Paratha
Sattu Paratha is a traditional Indian flatbread made with a filling of roasted gram flour (Sattu) mixed with various spices and herbs. This dish is popular in the Bihar region of India and is known for its nutritional value, being rich in fibre and protein.
The preparation involves making a soft dough from whole wheat flour, stuffing it with a mixture of Sattu, spices, onions, garlic, ginger, and other flavourings, and then cooking it on a griddle with ghee or oil until golden brown. Sattu Paratha is a versatile dish that can be enjoyed for breakfast, lunch, or dinner, offering a flavorful and wholesome meal option.
Spinach aka Palak Paratha
Palak Paratha, also known as Spinach Paratha, is a healthy and flavorful Indian flatbread made with whole wheat flour, spinach, and spices. This dish is a popular choice for breakfast or as a meal, offering a nutritious and delicious option. The preparation involves making a soft dough from whole wheat flour, blending spinach with spices, and incorporating it into the dough.
The dough is then rolled out, cooked on a griddle with oil or ghee until golden brown, and served hot with yoghurt, pickle, or curry. Palak Paratha is a versatile dish that can be enjoyed with various accompaniments, making it a wholesome addition to Indian cuisine.
Egg Paratha
Egg Paratha, also known as Anda Paratha, is a delicious and protein-packed Indian flatbread stuffed with a spiced omelette mixture. This popular breakfast dish is made by layering an omelette inside whole wheat flour dough and cooking it on a griddle until golden brown.
The filling typically includes eggs, onions, green chillies, and spices, offering a flavorful and nutritious meal option. Egg Paratha can be enjoyed with yoghurt, pickles, or chutney, making it a versatile and satisfying addition to Indian cuisine.
Chicken Paratha
Chicken Paratha is a flavorful Indian flatbread stuffed with a spiced chicken filling. This dish involves marinating boneless chicken with various spices, cooking it, shredding it, and mixing it with onions, green chillies, and coriander to create the chicken stuffing.
The dough is made from a mixture of refined flour and wheat flour, rolled out, stuffed with the chicken mixture, sealed, and cooked on a griddle until golden brown. Chicken Paratha is a delicious and satisfying meal option, perfect for breakfast or lunch, and can be served with yoghurt, pickles, or chutney for added flavour.
Mughlai Paratha
Mughlai Paratha is a popular Indian street food that originated in Bengal Subah during the Mughal Empire. It is a flatbread stuffed with keema (minced meat) and/or egg, believed to have been created for the royal court of Mughal Emperor Jahangir. One of the most highlighted types of parathas in India, it comes in variations of fillings.
The dish is known for its rich history and flavorful ingredients, including whole-wheat flour, ghee, eggs, onions, green chilli peppers, and coriander leaves. Mughlai Paratha can be customized with variations like vegetables or different types of meat fillings. This crispy and flaky paratha is a beloved snack in Bengal and has become a common street food in Kolkata.
Petha Paratha
Petha Paratha is a unique Indian flatbread that combines the sweetness of petha (ash gourd or white pumpkin) with the savoury elements of a paratha. This fusion dish offers a delightful contrast of flavours, making it a creative and delicious addition to Indian cuisine.
The preparation typically involves grating the ash gourd, mixing it with wheat flour, salt, ghee, and other spices, and then cooking it on a griddle until golden brown. Petha Paratha can be enjoyed as a standalone dish or paired with yoghurt, pickles, or chutney for a balanced meal experience.
Conclusion
Parathas transcend borders, transforming from a beloved Indian staple into a global phenomenon. Their versatility is key to their worldwide appeal. From the classic plain paratha, a blank canvas for your culinary creativity, to the explosion of flavours found in stuffed varieties, parathas offer endless possibilities.
Traditional fillings like spiced potatoes (aloo paratha) and fenugreek leaves (methi paratha) are just the beginning. Shredded vegetables like cabbage or carrots, lentils for a protein boost, or paneer (Indian cottage cheese) for a creamy indulgence, all become potential fillings. Adventurous palates can even explore minced meat or seafood variations.
But the above types of parathas are more than just the fillings. The use of whole wheat flour (atta) adds a layer of wholesome goodness, while the magic of kneading transforms it into a soft, pliable dough. Each paratha is then brought to life on a hot griddle, where a touch of ghee or oil coaxes out its golden perfection.
The beauty lies in the enjoyment. Parathas can be savoured for breakfast, a comforting and filling way to start your day. They can be a light lunch option paired with yoghurt and chutney or even a starring attraction for dinner. Whether enjoyed plain, drizzled with butter or ghee for a touch of richness, or dipped in chutneys and pickles for an explosion of flavours, parathas are a true celebration of taste and texture.