7 Unusual and Tempting Paratha Recipes

Try out our unusual and tempting paratha recipes. Some delightful fillings and ingredients which are guaranteed to make your mouth water.

7 Unusual and Tempting Paratha Recipes f

The best thing of all is that there are absolutely no rules

Unusual paratha recipes are scattered all over the internet but the time to try these out is lacking for most people. Most of us run around like headless chickens and lead hectic lives.

It’s true that when it comes to breakfast the majority of us love a paratha which is a flatbread that is fried in a pan and may or may not have a filling.

Being a typically traditional South Asian breakfast food meant that a paratha was the best way to start a day in less busy times.

However, breakfasting on a paratha on a weekday is a mammoth task for families so, most likely, it is the weekends that are reserved for this tasty treat.

We’re all familiar with the usual, everyday fillings like aloo, gobi, mooli, and methi but, using your imagination, a paratha can be whatever you want it to be.

The sky’s the limit so if your taste buds come alive at the mere mention of a paratha, there’s something for everyone.

The best thing of all is that there are no rules so follow your instincts or, in this case, your nose and create the paratha you know you want to.

To help with this dream of an adventure, we’ve come up with some unusual paratha recipes and fillings which will get your family and your taste buds talking and asking for more.

Paratha Dough

Almost all paratha recipes call for the same dough but it is best to prepare this and let it rest for about 30 minutes before using it. Here is what you need:

  • Whole-wheat chappati flour (1 cup will make approximately four medium-sized parathas)
  • Water
  • Salt to taste (optional)
  • A teaspoon of oil (optional)

The best way to make the dough is to gradually add the water until you reach the consistency you want. The mixture should come together without falling apart.

Knead the dough on a floured surface or in the mixing bowl but if using the mixing bowl, use the knuckles for this step.

The oil is optional but if added, it makes the dough easier to roll and gives it a better texture. It reduces the elasticity when making your parathas.

Another advantage of adding the oil is that it stops the dough from drying out if you want to store it for later use. Again, it’s a personal choice.

Omelette Paratha Recipe

7 Unusual and Tempting Paratha Recipes - omelette

An omelette or anda paratha is a delicious way to enjoy both of these breakfast foods. Often an omelette is made separately and eaten with a paratha but this recipe combines the two to make it an unusual paratha recipe.

It makes a great meal for any time of the day so don’t just save it for breakfast.

The combination of egg and spices mixed in with green chillies and fresh coriander works a treat with a paratha.

Ingredients

  • 6 eggs
  • 3 tbsp finely chopped onion
  • 3 tbsp finely chopped coriander
  • Red chilli powder or finely chopped green chillies according to taste
  • 1 tsp garam masala
  • Paratha dough
  • Ghee or oil
  • Flour for dusting

Method

  1. Break the eggs into a large mixing bowl and whisk. Add the onion, coriander, chillies, and salt. Mix well and set aside.
  2. Pre-heat a tava or flat skillet.
  3. Divide the dough into eight equal-sized portions and shape them into round balls.
  4. Roll out two of the dough balls as thin as possible using the flour for dusting as needed. Lightly spread a bit of ghee or oil onto one of the circles.
  5. Place the other circle on top of the first one and press lightly around the edges to join them.
  6. Place onto the tava and allow to cook on both sides for about 1 minute whilst adding oil or ghee as each side is turned over. (TIP: This stage is very important. Make sure to cook the paratha just enough so that the layers can be easily separated in the next step. At the same time do not overcook as the finished paratha will be overdone).
  7. Transfer the paratha to the work surface and with the help of a knife separate the two circles from one edge. Pour the omelette mixture into the paratha.
  8. Press the edges together again and carefully place it back onto the tava. Spread the mixture evenly with a spatula.
  9. Continue cooking both sides until golden brown. The omelette mixture should set nicely in the middle.
  10. Remove from the tava and serve.

This recipe was adapted from The Delicious Crescent.

Chilli Chocolate Paratha Recipe

7 Unusual and Tempting Paratha Recipes - choc

This exciting combination has become increasingly popular with consumers of chocolate but still has to be one of the most controversial food unions ever.

Surprisingly though, these two completely opposites give the taste buds a mighty kick as they explode in the mouth.

The heavenly melting taste of chocolate does not indicate what’s to come and lulls you into a false sense of security. It’s one of those ‘love it or hate it‘ moments.

For chocoholics, this paratha recipe is bliss and the fusion of chillies provides an extra buzz of excitement and pleasure.

Ingredients

  • 100 grams plain (dark) or milk chocolate – the plain chocolate is a better combination with the chillies
  • 2 tsp fine chilli flakes – this amount provides a good amount of heat. Can be added according to taste
  • Pinch of salt
  • Ghee or oil for frying
  • Flour for dusting
  • Paratha dough

Method

  1. Break the chocolate into small pieces and place into a bowl.
  2. Boil some water in a saucepan and place the bowl over the saucepan. Melt the chocolate to a smooth consistency.
  3. Take the bowl off the saucepan and allow the chocolate to cool for about 5 minutes.
  4. Add the chilli flakes and salt and mix in with the chocolate.
  5. Make golf ball-sized balls from the paratha dough and roll out 2 of them to about 8 to 9 inches in diameter.
  6. Spread the chocolate mixture onto one of the circles keeping the edges clear. (TIP: The chocolate should be cool but still runny. Adding it while it is still warm will make the paratha fall apart).
  7. Place the second circle on top of the chocolate one and seal the edges.
  8. Lightly dust both sides with flour and pat out to increase the size by about an inch and place onto the heated tava. Cook on both sides by adding ghee or oil.
  9. Remove from the tava once it is nicely browned on both sides and serve while still hot.

Cheese, Onion and Chilli Paratha Recipe

7 Unusual and Tempting Paratha Recipes - cheese

Cheese and onion go together like saag and makki di roti so a paratha stuffed with this all-time favourite blend makes for a scrumptious delight.

Though the two work extremely well together, they are not so commonly found bang in the middle of a desi paratha.

The green chillies and black pepper provide the right amount of heat and its fun to experiment with different cheeses. There are so many to choose from.

This recipe uses cheddar but mozzarella works well too.

Ingredients

  • ½ cup grated cheddar cheese
  • ¼ cup finely chopped onions
  • 1 or 2 green chillies finely chopped
  • ¼ tsp freshly ground black pepper
  • Garam masala or ground cumin may be added if required (preferential to taste)
  • Salt to taste (can be omitted as cheese already contains salt)
  • Ghee or oil
  • Flour for dusting
  • Paratha dough

Method

  1. Take a large mixing bowl and add the cheese, onions, chillies, salt and pepper and mix them together.
  2. Meanwhile, preheat a tava on a medium flame.
  3. Make two small balls from the dough and roll them out to about 4 to 5 inches in diameter.
  4. Place the cheese mixture onto one of the circles and spread evenly. Leave edges clear to seal them.
  5. Place the second circle on top of the mixture and seal the edges with fingertips.
  6. Dust the work surface lightly with flour and roll the paratha out to about 7 or 8 inches in diameter.
  7. Move the paratha over to the heated tava and cook on both sides on a low flame.
  8. Make sure to add ghee or oil to each side as you turn it over.
  9. The paratha is cooked when it is nicely browned when it can be removed from the heat and served.

This recipe was inspired and adapted from Veg Recipes of India.

Carrot Paratha

7 Unusual and Tempting Paratha Recipes - carrot

Carrots don’t generally make an appearance in parathas. They are most commonly used to make a carrot sabzi or sweet halwa. This is not to say that a carrot paratha is out of the question.

In fact, the herbs and spices used in this recipe bring out the natural flavour of the carrots and make a great combination.

Omit the spices or tone them and use less fat to make an appetising breakfast for children. They are sure to love the bright orange colour and the health benefits of the carrots are a bonus.

Ingredients

  • 1 cup grated carrot
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ¼ tsp garam masala
  • ¼ tsp carom seeds (ajwain)
  • ½ tsp red chilli powder or as needed
  • 1 tbsp chopped coriander
  • Salt to taste
  • 2 tsp oil
  • Paratha dough
  • Flour for dusting

Method

  1. Heat the oil in a large frying pan and add the carom seeds but fry for only a few seconds.
  2. Add the grated carrot and toss and fry for a couple of minutes.
  3. Add the coriander, cumin and garam masala. Mix well while adding the salt and red chilli powder.
  4. Sprinkle a little water onto the mixture, cover and allow to cook until the carrots are soft.
  5. Meanwhile, preheat a tava on low heat.
  6. Take the lid off the carrot mixture and cook until there is no moisture left.
  7. Mix in the coriander leaves and leave to cool.
  8. Divide the paratha dough into four equal portions and roll out each dough ball to about 3 to 4 inches in diameter.
  9. Place some carrot mixture into the centre of one circle and bring the edges together over the mixture and seal tightly.
  10. Flatten the ball, lightly dust the work surface with flour and roll the paratha out until it is about 7 to 8 inches in diameter.
  11. Carefully place the paratha onto the tava and add a little oil onto each side.
  12. Cook both sides until golden brown and serve immediately.

This recipe was inspired by Blend with Spices.

Jaggery (Gur) Paratha Recipe

7 Unusual and Tempting Paratha Recipes - jaggery

Jaggery, or gur as it is also known, is a natural Desi sweetener and it is simply divine.

It tastes heavenly combined with fennel and ghee plus this natural sweetener is abundant with health benefits too.

Gur is unrefined sugar which is obtained from raw, concentrated sugar cane juice. In South Asia, it is not uncommon to end a meal with this sweet delicacy since it boosts immunity and keeps the body warm.

Try this recipe where we use jaggery as a filling in a paratha; a delight which you may well become addicted to.

Ingredients

  • 1 cup grated jaggery
  • 1 tbsp fennel seeds
  • 4 cardamom pods – seeded (optional)
  • Ghee or oil
  • Paratha dough
  • Flour for dusting

Method

  1. In a mixing bowl add the jaggery, fennel seeds, and cardamom. Mix everything and make into small balls.
  2. Divide the paratha dough into four evenly sized balls. Roll these out to about 3 to 4 inches in diameter.
  3. Place a jaggery filling ball into the centre of one of the circles. Bring up the edges of the circle and pinch together to seal.
  4. Flatten onto a lightly dusted surface and roll out to about 7 or 8 inches in diameter.
  5. Fry on a preheated tava with a little ghee or oil on each side though ghee generally works best with jaggery.
  6. The paratha should be well cooked and some of the jaggery may ooze out while cooking but that is fine.
  7. Serve hot with ghee or malai (cream skimmed from the top of boiled milk).

This recipe was adapted from Rachna Cooks.

Pizza Filling Paratha Recipe

7 Unusual and Tempting Paratha Recipes - pizza

If you think about it, a pizza already has all the ingredients which may work well in a paratha. The dough and the vegetables are there plus the spices and the herbs.

It’s the Italian flavours blended with an Asian concept which some may find baffling or difficult to accept.

However, a pizza paratha will undoubtedly become a family favourite, especially with children. Give it a whirl and see what you think.

Ingredients

  • 1½ cup grated mozzarella cheese (or cheddar if preferred)
  • 2 tbsp finely chopped onion
  • ½ cup finely chopped red and green peppers
  • 5 olives (black or green) finely chopped or thinly sliced
  • Jalapeno peppers finely chopped (optional depending on taste)
  • ¼ tsp salt
  • Tomato pizza base sauce – can buy from a shop
  • Chilli flakes to taste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Paratha dough
  • Flour for dusting

Method

  1. Prepare the pizza stuffing by mixing the cheese, onion, capsicum, olives, salt, and jalapenos (if using) in a large bowl.
  2. Preheat a tava or flat skillet on a medium flame.
  3. Divide the dough into four evenly sized portions and make into balls and roll out each ball into a circle about 5 to 6 inches in diameter.
  4. Spread 2 tablespoons of the pizza base sauce onto one of the circles avoiding the edges.
  5. Place 2 heaped tablespoons of the pizza mixture onto the centre of the circle.
  6. Sprinkle some chilli flakes and herbs on top according to taste and bring the edges up together and seal tightly.
  7. Lightly dust the work surface with flour and gently flatten the pizza ball onto it.
  8. Roll out taking care not to press too firmly. Do not roll out too thin – it should be slightly thicker than your normal paratha.
  9. Place the paratha onto the preheated tava and cook on both sides. Brush with oil when turning over.
  10. Remove from the tava and serve piping hot.

A variation of this could be to place the pizza filling onto one half of the circle and fold over to form a semi-circle.

To achieve this, roll the dough ball out to full size but make sure it is not rolled out too thinly.

This recipe was inspired by Hebbar’s Kitchen.

Ghiya (Bottle Gourd) Paratha Recipe

7 Unusual and Tempting Paratha Recipes - bottle gourd

Bottle Gourd, traditionally known as ghiya, louki or dudhi, makes a mouth-watering curry.

It is quite common to use ghiya to make koftas by adding gram flour to them after grating.

When grated, ghiya releases a lot of water and because of this it is not ideal for use as a filling for a paratha.

Not to be deterred however, this recipe has a different take on the usual stuffed variety because it uses no filling. Instead, everything comes together to create a dough used to make the paratha.

Ingredients

  • 1 cup wholewheat chapatti flour
  • 1 tsp coriander powder
  • 1 tsp asafoetida powder
  • 1½ tsp red chilli powder
  • 1 tsp turmeric powder
  • ½ tsp garam masala
  • 1 tsp amchoor (dried mango powder)
  • 1 tbsp fresh coriander finely chopped
  • 1 cupful grated ghiya
  • Salt to taste
  • Water as needed
  • Oil or ghee
  • Flour for dusting

Method

  1. In a large mixing bowl, add the flour and the dry ingredients.
  2. Mix these into the flour and add the grated ghiya, coriander and 1 teaspoon of oil.
  3. Mix all the ingredients and start by adding a little water at a time. Bind all the ingredients with the water to form a firm, pliable dough.
  4. Leave aside to rest for about 30 minutes and place a tava on a medium flame to preheat.
  5. Divide the dough mixture and roll into evenly sized balls (about the size of a golf ball).
  6. Roll the balls out one at a time and cook on the heated tava on each side with a little ghee or oil until they become golden brown.
  7. Another option is to add ghee to the centre of the rolled out dough and fold into a square shape.
  8. Roll this out again to create a square paratha and cook as above.
  9. Remove from the tava and serve.

This recipe was adapted from and inspired by Ruchi’s Kitchen.

How to eat your paratha

The perfect accompaniment to a paratha has to be a big mug of steaming hot, sweet, masala tea, creamy yoghurt and a generous dollop of butter, malai or ghee.

They are best eaten straight off the tava but this is not always possible but don’t panic there is a way around this. Leave them to cool slightly before enjoying.

However, a great way to save time and effort is to make up a batch of parathas with an assortment of fillings and freeze to enjoy at a later date.

Partially cook them for freezing, then fully cook on each side when devouring time arrives and enjoy.

For some, it might come as a surprise that the frozen ones taste just as good as freshly made ones with the added benefit of enjoying them whenever the mood suits you.

Obviously, the health implications attached to the consumption of parathas might put some people off but there’s a way around that too.

For the more health-conscious, it is still possible to make a wholesome paratha without compromising too much on the taste.

Here are some alternative methods to try:

  • Use fry light or a light spread instead of oil or ghee.
  • Avoid adding any fat when cooking the paratha and just add a little when serving.
  • Omit the fat added to the inside of a paratha.
  • Use less dough to get a crisper and less calorific paratha.

The bottom line is; a paratha has no rules. Don’t limit yourself to what you see online or what other people tell you.

There are endless possibilities so go ahead and explore them. See what you can come up with; you might just surprise yourself!

Indira is a secondary school teacher who loves reading and writing. Her passion is travelling to exotic and exciting destinations to explore the diverse cultures and experience amazing sights. Her motto is ‘Live and let live’.

Images courtesy of Blend with Spices, The Delicious Crescent, Rachna Cooks and Hebbar's Kitchen