Plain Paratha or Full of Stuffing: How do you like your parathas?

The experience of waking up in the morning to the delicious aroma of crispy and hot paratha is something every Pakistani loves to cherish. The mouthwatering taste of paratha with chai is the mood booster at the time of breakfast. Parathas can be eaten with anything like achaar, chai, jam, cream, omelet, aloo bhujiya or any other curry. It is typically taken as breakfast but can also be eaten at other times whenever you like. Be it kids, adults or elders, it is loved by everyone in a Pakistani household. The crisp and tenderness of flour with the blend of spices like red pepper, black cumin, black seed enhance the flavor.

Paratha Variations

Paratha (flatbread) is a mixture of two words, ‘parat’ and ‘aatta’. Parat means layers and aatta means flour which makes it ‘layers of dough/flour’. Paratha can be plain, layered or stuffed. Layered paratha is thicker than normal roti. Lachha paratha is the most popular form of layered paratha. To make a layered paratha, you need to have some good skills.
Lachha Paratha

Stuffed parathas are the most delicious ones according to me because they are filled with different materials of your choice. The most famous stuffed parathas in Pakistan are aloo paratha, gobhi paratha, mooli paratha, moong daal paratha. Some others include onion paratha, cheese paratha, Nutella paratha, spinach paratha.

  • Aloo Paratha

Aloo (potato) is the most elite and evergreen vegetable which can be adjusted with literally anything. It tastes delicious in any form (not to forget everyone’s favorite crunchy-munchy fries). Aloo paratha is one of the quick and easiest recipes. First, the dough is made with the mixing of flour with water, pinch of salt and a little oil or ghee. The stuffing is made with boiled mashed potatoes, mint leaves, chopped onions, and different spices.

The material is stuffed inside the dough and rolled out. When the paratha gets shallow-fried, it leaves the soft and spicy potatoes inside the paratha layers which will melt in your mouth and gives you a satisfying feeling.

Aloo Paratha
  • Gobhi Paratha

Gobhi paratha (Cauliflower flatbread) doesn’t need any special introduction because it is quite famous in both Pakistani and Indian Punjab. The dough for every paratha is the same, only stuffing differs. The traditional cauliflower curry with different herbs and spices is filled in the paratha dough and shallow-fried in the pan, the same way as aloo paratha. It tastes wonderful when eating with the spicy and tangy pickle.

Gobhi Paratha
  • Mooli Paratha

Mooli or radish paratha is made with the filling of grated white radish and seasoned spices. This paratha is not everyone’s favorite because of the strong smell of radish but it tastes delicious. There is not much difference in the making of any paratha but this one is challenging and there’s a reason for it. Radish contains water so when you try to fill it in the dough, it leaves moisture thus making it difficult to roll the dough.

You can avoid it by grating the radish, sprinkling some salt on it and leaving it aside for a few minutes. After some time you will see the radish has left a lot of moisture. You can squeeze out the remaining water as much as you can then use it for the stuffing. The seasoning in the stuff includes green chilli, carom seeds, coriander powder and a pinch of garam masala. You can relish these hot tasty parathas with tea.

Mooli Paratha
  • Moong Daal Paratha

Moong daal (split yellow lentil) is a rich source of protein and makes a healthy meal when mixed with paratha. Some people mix the cooked daal with flour to make parathas and it’s a simple method but stuffed one taste much better and its texture is softer. Firstly, you need to remove the moisture from daal completely so that the dough won’t tear while rolling out.

Then cook daal with turmeric, green chillies, cumin, coriander, salt, and garam masala. Make sure that daal is not overcooked and grains are visible. Stuff it inside the dough carefully and roll it. Fry it with ghee or oil until its golden. Enjoy the hot savory with any chutney, pickle or curd.

Daal Paratha

Nutritional Facts about Paratha

Many of you may think that; paratha a day, keeps the slim figure away. And this thought has kept many people deprive of the treat, the aroma which even tourists can’t resist. If you are also a part of this thinking, then you should throw it in the trash because let me tell you its amazing health benefits.

Pakistani paratha, similar to Pakistani roti, contains lots of fiber and proteins. It is also cholesterol-free and no, you should not worry about your diet plan because it doesn’t cause any harm, especially when cooked in ghee. The stuffed parathas are more healthy as it contains vegetables and other spices which increases its nutritional value.

You can also find these in markets and restaurants but they can never match homemade parathas. The dough is either raw or too cooked and oily and the price doesn’t worth it, so the best option is to make it at home and enjoy the yummilicious delicacy.

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