4 Paratha Recipes (Indian Flatbread Recipes) for Your Family

Picture this! As the morning sun peeks through your window, it's not just light that wakes you up, but the irresistible aroma of parathas dancing in the air. Appetizing, right? So, what makes your flaky flatbreads delicious? Well, the secret sauce lies in its core ingredients, and what could be better than a nutritious Khapli wheat and the A2 ghee! Wondering why not your regular flour or any normal ghee from the market? Well, if good gut, weight management and regulating your blood sugar levels ticks off your wishlist then Khapli atta and A2 ghee are your knights in shining armor. 

Now, in Indian homes, parathas a.k.a flatbreads are a versatile canvas of taste and tradition. They not only serve as breakfast staples but are edible stories passed down through generations. From the simple joy of plain parathas smeared with homemade butter to the crisp edges of a classic aloo paratha stuffed with spiced potatoes or the delicate folds of a paneer paratha overflowing with rich goodness, where each recipe weaves a tale of love, heritage, creativity, and explosion of flavors. 

So, whether you're a seasoned cook or a kitchen newbie, these paratha recipes are sure to spice up your meals and bring a smile to your face. Therefore, let's dig in! 

Let's begin with a classic, and the quintessential comfort food - Aloo Paratha. These are soft, flaky flatbreads filled with spicy potato mixtures that warms your hearts and homes alike. So, what goes into its making? Come, let's find out! 

For ingredients, we need:

• 3 medium sized boiled and mashed potatoes,

• 2 cups of Khapli wheat flour,

• Salt to taste (Pro tip: Channelize your namak-shamak magic),

• Water to knead the dough,

• Finely chopped green chilies (Pro tip: Do check your spice tolerance!),

• 1- teaspoon ginger garlic paste,

• ½ teaspoon garam masala,

• Some chopped fresh coriander leaves or ‘dhaniya’.

Next, put on your apron, and let's begin with the preparations. 

• Dough making is the first step. 

1. For this, add the Khapli atta, a pinch of salt, and pour in some water, 

2. Knead the dough well,

3. Cover the dough with a moist cloth, and keep it aside for ½ an hour. 

• Next, prepare the potato filling.

1. For this, take the mashed potatoes and mix them well with cumin seeds, ginger-garlic paste, and green chilies,

2. Then add some garam masala, salt to taste, and the coriander leaves,

3. Following this, mix, mix, mix.

• Now, you are ready to make the parathas.

1. For this. make small balls from the dough (Pro-tip: Make some extras if you are a good cook!),

2. Next, roll the balls into small discs,

3. Fill the discs with the potato filling,

4. Roll them into a little bigger discs now,

5. Heat your tawa or pan (Pro-tip: Keep the flames to medium heat),

6. Place your rolled discs, and cook them till golden brown,

7. Pro-tip: Add some ghee to enhance the flavor.

8. Serve hot with pickles, curd, ketchup, or chutney.

Though, aloo ke parathas may be your favorite but there are many more in the checklist. Why not talk about ‘Pudina Paratha’ next? Here, fresh mint leaves take the center stage, while giving a refreshing twist to the traditional parathas. So, let's see how to make these parathas for infusing that satisfying indulgence that's both comforting and refreshingly different. 

To begin with, let`s list out the ingredients,

• 2 cups of Emmer wheat flour (P.S: Khapli atta),

• ½ tablespoon chaat masala,

• ¼ tablespoon turmeric powder (P.S: haldi),

• ½ tablespoon red chili powder,

• ¼ tablespoon garam masala,

• Salt to taste (Pro-tip: ½ tablespoon should be fine),

• 1 tablespoon ginger paste,

• 2 tablespoon ghee or any good quality oils,

• ¼ tablespoon crushed pepper,

• 1 tablespoon cumin seeds a.k.a jeera,

• ¼ tablespoon coriander powder,

• ½ cup finely chopped pudina (P.S: Mint leaves),

• Water (P.S: to knead the dough).

Next, put on your chef's hat, and we`re ready to make the preparations. So, let's go!

• Wash and strain your pudina leaves, (Pro-Tip: Roughly chop the leaves for easy blending)

• Blend and collect 2 cups of this pudina puree,

• Next, knead your dough with some warm water,

• Make small balls out of the kneaded dough,

• Roll out a disc from the balls (Pro-tip: Brush a little oil, and add some flour to ease out your rolling process),

• Once filled, fold the opposite corners of the paratha to make a square pocket,

• Next, heat your pan, and cook your parathas till golden brown, (Pro-tip: Add some oil onto your pan as that would prevent your parathas from sticking. 

• Serve hot with your favorite vegetables, pickles, or curd. 

Savor each bite as you enjoy your refreshing journey through layers of flaky, aromatic goodness, and elevate your dining experience with a burst of herbal flavor and crispy texture. 

Wait, we`re not done yet! 

There's 2 more recipes up our sleeves. Let's find out about them. 
Say cheese! But not just any as Paneer Paratha features crumbled Indian cottage cheese. It's a protein-packed delight that'll keep you satisfied and smiling all day long. So, what goodness does it contain?

List of core ingredients:

• 1and half cup of grated paneer,

• ¾ cups of Khapli atta (P.S: Emmer wheat flour),

• 2 tablespoons of ghee or any good quality oils,

• 2 tablespoons of coriander (Pro-tip: use finely chopped leaves),

• 2 tablespoons of green chilies (Pro-tip: Spice up your parathas with some finely chopped bits!)

• ½ tablespoon of chili powder (Pro-tip: Only if you want up your spice tolerance game!)

Now, let's begin the preparations,

• First mix all the ingredients, and knead it into a soft dough,

• Cover it and keep it aside for 30 minutes,

• Next, work on your parathas,

• Divide the dough into small balls, and roll them out into small discs, (Pro-tip: Flour the dough if required)

• Next, add some ghee or oil to your pan or tawa,

• Cook your parathas until golden brown,

Finally, it's time to dip your paneer parathas in curd, chutney or pickles, and let your taste buds do the talking! 

Last but not least, indulge in the flaky layers of Laccha Paratha. This North Indian favorite is a feast for your senses, and comes with a crispy texture. Wondering what goes in it and how to make it? Let's find out!

Begin with your grocery list, and check out on the core ingredients.

• 2 cups of Khapli wheat flour,

• Water for kneading your dough,

• 2 tablespoon of ghee (P.S: add some extra for that perfect layering),

• A pinch of salt to taste.

Next, you begin your preparation,

• First, knead your dough with the Khapli atta, water, a pinch of salt, and a dash of ghee (Pro-tip: Ghee adds richness to your dough),

• Cover the dough and keep it aside for a short span of time,

• Divide the dough into small balls and roll them out into small discs,

Next, comes your most important step, i.e. layering,

• Begin the process by brushing the discs with ghee,

• Then start making pleats, or folds similar to fans,

• Once done, roll the folded strip into a spiral coil,

• Following this, tuck the end underneath to form a round ball,

• Finally, take a ball and gently roll it out into a flat disc (Pro-tip: apply minimal pressure to preserve the layers),

Now, it's time to cook your parathas,

• Heat your pan and apply some oil on it,

• Place your rolled parathas, and let them cook for 1-2 minutes (Pro-tip: wait for the bubbles to form),

• Flip the paratha and cook it from both sides until golden brown,

• Take your paratha off the heat, and you`re ready to take your bite!

(Pro-tip: Dip in some yogurt, pickles, or chutney for that extra zing)

So, grab your apron, roll up your sleeves, and let's make some magic in the kitchen!

Everything You Need to Know

Q: What other stuffings can you use for my parathas?

A: For some delicious parathas you can try combinations such as potato with peas, minced vegetables, or even sweet fillings like jaggery and nuts.

Q: How do I ensure that my parathas turn out soft?

A: For softer parathas, add yogurt or milk to the dough and allow it to rest for an extended period. Additionally, using ghee or butter while cooking enhances their soft texture.

Q: Is it possible to make parathas ahead of time and reheat them later?

A: Yes, you can prepare parathas in advance and reheat them when needed. Simply store them in an airtight container and reheat them in a microwave or pan for a quick and convenient meal. 

Q: What's the best way to prevent paneer stuffing from becoming watery?

A: Before incorporating it into the filling, strain the paneer to remove any excess moisture.

Thus, your parathas may not be round, but with Khapli atta they are purely infused with health, love and tradition. So, whether you're craving the comforting warmth of Aloo Paratha, the refreshing zest of Pudina Paratha, the protein-packed goodness of Paneer Paratha, or the flaky delight of Laccha Paratha, Two Brothers Organic Farms brings you the essence of India's culinary heritage. 

Try cooking all four and discover which one becomes your favorite. Don`t forget to share these with your loved ones, and let each bite tell a story of wholesome goodness and shared moments.