Introduction:

 

Hey there, it's Chef Ajay Chopra, and I'm thrilled to welcome you back to my YouTube channel! Today, let's talk about something close to my heart: parathas. These humble flatbreads hold a special place in Indian cuisine, offering a burst of flavors and textures that can't be beat. But beyond just being a recipe, parathas carry stories and memories. Let me share a little anecdote with you.

 

I remember waking up to the smell of freshly cooked parathas on lazy Sunday mornings. My mom's mint and green chili parathas were a staple in our household. The process of making them was almost as enjoyable as eating them—the sizzle of the griddle, the soft dough being rolled out, and the laughter around the breakfast table. These moments brought us together and left a lasting impression on me.

 

Now, let's dive into the kitchen and explore three delicious variations of this classic dish.

 

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Recipe of 3 Types of Paratha

 

Portion size: 4-5 servings

Preparation time: 10 mins

Cooking time: 20 mins

Calories: 240 per portion 

 

 

Dough

 

Ingredients:

• 3 cups Wheat flour
• 1 tsp Salt
• 1 tbsp Oil
• Water as required 

 

Method:

1. Take a plate, add wheat flour, salt, water and knead a tight dough.
2. Apply some oil and knead it for a second, then keep it aside for 10-15 mins.
3. Divide it into small portions (approx. 90 grams per portion)

 

 

Pudina Green Chilli Paratha

 

Ingredients:

• 1/4 cup Mint leaves, chopped
• 2 tbsp Coriander, chopped
• 1 tbsp Green chilli, chopped
• 1/2 tsp Ajwain
• 1/2 tsp Black salt
• 1/2 tsp Red chilli powder

Method:

1. Take a bowl, add mint leaves, coriander, green chilli, ajwain, black salt, and red chilli powder. Mix well and keep aside.
2. Roll one portion of dough into a flat circle.
3. Apply ghee and spread the mint masala on the roti.
4. Fold it into pleats and then into a circle, roll it into a flat roti.
5. Heat a pan, roast the paratha from both sides, apply ghee, and serve hot.

 

 

Garlic Paratha

 

Ingredients:

• 1/4 cup Fried garlic, chopped
• 1 tbsp Green chilli, chopped
• 1/2 tsp Chaat masala
• 1/2 tbsp Black salt
• 1/2 tsp Red chilli powder

Method:

1. Mix fried garlic, green chilli, chaat masala, black salt, and red chilli powder in a bowl.
2. Roll one portion of dough into a flat circle.
3. Apply ghee and spread the garlic masala on the roti.
4. Fold it into pleats and then into a circle, roll it into a flat roti.
5. Heat a pan, roast the paratha from both sides, apply ghee, and serve hot.

 

 

Buknu Paratha

 

Ingredients:

• 1 tbsp Coriander seeds
• 1 tsp Black pepper
• 1/2 tsp Jeera
• 1/2 tsp Ajwain
• 2 pcs Black cardamom
• 1 tbsp Kasoori methi
• 1/2 tsp Hing
• 1/2 tbsp Dry ginger
• 1/2 tbsp Chaat masala
• 1/2 tsp Amchur
• 1/2 tbsp Black salt
• 1/2 tsp Red chilli powder

Method:

1. Roast coriander seeds, black pepper, jeera, ajwain, black cardamom, and kasoori methi.
2. Blend into a fine powder with hing, dry ginger, chaat masala, amchur, black salt, and red chilli powder.
3. Roll one portion of dough into a flat circle.
4. Apply ghee and spread the buknu masala on the roti.
5. Fold it into pleats and then into a circle, roll it into a flat roti.
6. Heat a pan, roast the paratha from both sides, apply ghee, and serve hot.

 

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About the Recipe:

 

Parathas are more than just a dish; they're a symbol of tradition and flavor. Each bite tells a story of culinary expertise and cultural richness. From the crispy layers of lachha paratha to the aromatic blend of mint and green chili in pudina paratha, there's something for everyone to enjoy. Whether paired with a savory curry or enjoyed on their own, parathas are sure to satisfy your cravings and transport you to the streets of India.

 

 

Cooking Tips:

 

• Soft Dough: Ensure the dough is soft and pliable for the perfect texture.
• Thin Rolling: Roll out the dough thinly for lachha parathas to achieve those delightful layers.
• Control Heat: Adjust the griddle heat to prevent burning while cooking.
• Ghee for Flavor: Brushing ghee on cooked parathas enhances taste and aroma.
• Experiment with Fillings: Get creative with fillings like paneer or potatoes for unique flavors.

 

 

Pairing Guide:

 

• Curries and Dals: Pair parathas with butter chicken, dal makhani, or chole for a satisfying meal.
• Chutneys and Pickles: Add tangy mint-coriander chutney or spicy mango pickle for extra flavor.
• Yogurt and Raita: Cool off spicy parathas with refreshing yogurt or cucumber raita.
• Salads: Balance the richness of parathas with a fresh, crunchy salad with a zesty dressing.

 

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10 Frequently Asked Questions about Parathas:

 

1. What is the origin of parathas?

   • Parathas originated in the Indian subcontinent and have been a staple food for centuries.

2. Are parathas healthy?

   • While delicious, parathas are typically high in calories due to ghee or oil. Enjoy in moderation as part of a balanced diet.

3. Can I make parathas in advance?

   • Yes, prepare dough in advance and store in the refrigerator. Cooked parathas can also be refrigerated and reheated.

4. What is the best way to reheat parathas?

   • Reheat on a skillet or in the microwave until warm and crispy.

5. Can I freeze paratha dough?

   • Yes, freeze dough in airtight containers for up to a month. Thaw in the refrigerator before using.

6. Can I make gluten-free parathas?

   • Yes, use gluten-free flour blends like chickpea or rice flour.

7. What is the difference between paratha and roti?

   • Parathas are layered and often stuffed, while rotis are plain flatbreads.

 

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