Indian parathas are layered flatbreads that can be plain, stuffed or seasoned with herbs and spices. The dough, filling and cooking method change from region to region, making parathas one of India’s most varied everyday breads.
Popular types
- Aloo paratha: wheat dough stuffed with spiced potato.
- Gobi paratha: grated cauliflower with ginger, chilli and coriander.
- Mooli paratha: radish filling balanced with carom seeds.
- Paneer paratha: crumbled cottage cheese with warming spices.
- Lachha paratha: layered dough folded with ghee for flaky spirals.
- Plain or methi paratha: simple dough flavoured with fenugreek leaves.
How to make better parathas
Knead a soft dough and rest it for at least 20 minutes. Keep fillings fairly dry, seal them well and roll with light pressure. Cook on a hot tawa, turning when brown spots appear, then brush with ghee.
Serving ideas
Serve parathas with curd, pickle, chutney or a vegetable curry. Wrap leftovers and refrigerate for 2 days; reheat on a dry tawa to bring back some crispness.
Try these paratha recipes
For a stuffed classic, make our Aloo Paratha, pair a meal with Makki Di Roti and Sarson Ka Saag, or explore more North Indian recipes.
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