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16 Mouth-Watering Parantha recipes that are easy to make and are absolutely delicious

Parantha is a delicious, nutritious and hearty breakfast from India. These are flatbreads made primarily using wheat flour. They are usually served with curd, butter and pickles. However, serving paranthas with vegetable or meat-based curries is not uncommon.

Check out this Mango and Chilli Pickle Recipe, which is a must-have in your kitchen if you frequently make Paranthas.

Paranthas can be plain or filled with stuffing. When made plain, the dough is rolled, layered with ghee/oil and pan-fried. When making the stuffed version, a stuffing is made with vegetables and spices. The dough is kneaded separately. Then, small portions of the dough are rolled, filled with the stuffing, flattened, and pan-fried. In many recipes, paranthas are also made by kneading the vegetables ( grated or mashed) directly with the flour and then rolling and pan-frying.

The method of making parantha also varies. In most homes, they are pan-fried. Restaurants and dhabas (roadside restaurants) mostly make them in the tandoor.

To make Paranthas, you need some basic kitchen equipment. You need a mixing bowl to knead the flour. In India, a special big flat-rimmed plate called Parath is used for kneading the flour. Its big surface area helps with spreading the flour, adding all the ingredients and knocking and kneading the dough. If you don’t have a Parath, you can, of course, use a mixing bowl. A set of mixing bowls is quite a handy tool in the kitchen. You can use one of the mixing bowls to mix the ingredients for the stuffing. In addition, you will need a rolling pin and board. In India, the rolling pin is called Belan, while the board is called Chakla. It is common to find a marble Chakla in many Indian homes. It works great for rolling rotis, chapatis and paranthas as it is heavy and doesn’t move when you roll the dough. If you don’t have a Chakla, you can use a rolling pin and board. And, finally, you need a pan to fry your paranthas. This pan used for making paranthas is called Tawa. It is typically made with cast Iron, and it works perfectly for high-temperature cooking.

Today, I have prepared a list of 16 of my favourite Parantha Recipes. Paranthas are made with a variety of other ingredients too, but these are some of the most popular ones. Let’s check them out:

Dal Ka Parantha

Dal Ka Parantha is usually made with leftover dal (lentil curry). In most Indian homes, dals are made almost every day. Usually, the leftover dal of the previous night is kneaded with flour the next day and made into delicious paranthas. Check out the detailed recipe here.
Aalu Ka Parantha

Aalu ka Parantha is no doubt the king of all Paranthas. A favourite of most parantha lovers, this parantha is made by filling the wheat flour dough with boiled and mashed potatoes and some select spices. Then, the dough is rolled and pan-fried. Check out the detailed recipe here.
Gobi Ka Parantha

Gobi Ka Parantha is made by preparing a spicy stuffing with grated cauliflower or cabbage. This stuffing is then filled into the rolled wheat flour dough and pan-fried. Check out the recipe here.
Mooli Ka Parantha

Mooli Ka Parantha is yet another of my favourites. This winter recipe tastes absolutely delicious on a cold winter morning. A spicy stuffing of radishes is made and filled into the wheat flour dough. Check out the recipe here.
Sattu Ka Parantha

Sattu Ka Parantha is a protein-rich, delicious parantha made using Sattu Flour ( Made from Black Chickpeas) and spices. This recipe is quite popular in the state of Bihar in India and is a must-try if you are a parantha lover. Check out it’s recipe here.
Achari Paneer Ka Parantha

North Indian recipes are incomplete without the inclusion of Paneer. Paneer is a cheese made by curdling milk using lime or vinegar. In Paneer Parantha, paneer is crumbled, combined with achari spices, stuffed into a wheat flour dough and then pan-fried. Check out the recipe here.
Soya Keema Paratha

Soya Keema Parantha is made with soya chunks. Soya chunks are cooked and ground (this ground soya is called Keema). Then, they are combined with spices and stuffed inside a dough ball made with wheat. The dough is then flattened and pan-fried. Check out this high-protein parantha recipe here.
Kuttu Ka Aalu Parantha

In Kuttu Ka Aalu Parantha, Kuttu Ka Atta ( Buckwheat flour) is combined with potatoes and kneaded together. This recipe is commonly used during fasting when people don’t consume cereals. The resulting dough is portioned, rolled and pan-fried. Check out this gluten-free parantha recipe here.
Multigrain Methi Ka Parantha

As the name says, Multigrain Methi Parantha is made using flour from multiple grains such as millet, chickpea and wheat, combined and mixed with fresh fenugreek leaves (methi) and pan-fried. Check out the recipe here.
Matar Ka Parantha

Matar Ka Parantha is made by stuffing a spicy mixture of peas and chickpea flour into a dough ball made with whole wheat flour. It is a great winter recipe. Check it out here.
Mooli Aur Hare Pyaz Ka Parantha

Mooli Aur Hare Pyaz Ka Parantha is made with radish and green onions. Unlike other paranthas, in this parantha, grated vegetables are combined with whole wheat flour and kneaded. The flavours infuse, and the paranthas taste delicious. Check out the recipe here.
Mung Bean Sprouts Parantha

Mung Bean Sprouts Parantha is a protein-rich and healthy parantha made using mung dal sprouts. Mung Dal is soaked overnight and left covered for 7-8 hours till they start sprouting. These sprouts are protein-rich and make a complete meal when combined with flour to make paranthas. Check out the recipe here.
Ghee Churi Ka Parantha- Sweet and Savoury

Have you wondered what to do with the residue left after making ghee? Then Ghee Churi Parantha is the answer for you! This parantha made with ghee residue is not only rich in minerals and calcium, but it also tastes absolutely heavenly. Check out these two recipes for paranthas: one sweet and the other savoury.
Dal Bajra Parantha

Dal Bajra Parantha is another must-try winter recipe. Pearl Millet and lentils are combined to make these nutrient-packed gluten-free paranthas. Check out the recipe here.
Methi Ka Thepla

Although Methi Ka Thepla can’t be strictly called a parantha, I am including this because the basic ingredients are similar. Made with gram flour, whole wheat flour and fresh fenugreek leaves, this Gujarati recipe is a keeper. Check out the recipe for this perfect travel companion here.
Soybean Arugula Parantha

Made with soybean and fresh arugula leaves, this parantha tastes similar to Methi Matar Parantha. Check out this delicious, unique recipe for these crispy fried paranthas.

Recipes coming up in this list:

Namak Ajwain Ka Parantha

This is the simplest, lightest and yet, the most delicious parantha. A soft wheat flour dough is kneaded, rolled and layered with salt, ajwain ( carom seeds) and ghee and rolled.
Methi Ka Parantha

This is yet another winter recipe. Come winter, methi ka parantha starts showing up more frequently on the breakfast tables of many north Indian homes. This parantha is made by kneading fresh fenugreek leaves with the wheat flour dough and then rolling and pan-frying.
Pyaz Ka Parantha

The humble onion is almost always present in every home. In my house, when I wish to make parantha but don’t have any other vegetables in my fridge, I reach out for onions and make these paranthas. Although made with simple ingredients, these paranthas are delicious.

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