Category Archives: World of parathas

Khasta Besani Paratha (Chick Pea Flour Stuffed Pan-fried Flat Bread)

It comes under the category of stuffed Paratha. The stuffing is prepared with Besan (Chick Pea Flour) and various spices.

To prepare dough:

  • 2 cups whole wheat flour
  • 1 tsp salt
  • 2 tbsp cooking oil
  • Warm water to knead

To prepare stuffing:
To pan fry:

  • 2 cups besan
  • ½ tsp red chili powder
  • ½ tsp coriander powder
  • ½ tsp chat masala powder
  • ½ tsp garam masala
  • ½ tsp dry ginger powder
  • ½ tsp methi (fenugreek) powder
  • ½ saunf powder (fennel seeds)
  • ¼ tsp asafetida powder
  • Salt to taste
  • 4 tbsp cooking oil
To pan fry:
  • 1 cup ghee (clarified butter) or cooking oil to pan-fry parathas


  • Mix wheat flour, salt and 2 tbsp cooking oil. Knead into soft and smooth dough by adding warm water. Cover with moist cloth and keep aside for 30 minutes.
  • In a bowl, mix all dry ingredients required for stuffing. Add cooking oil to this and mix until the besan flour resembles breadcrumbs.

Follow Making Paratha – Method II

  • Divide wheat dough into equal balls. Dust lightly the rolling surface and roll each ball into 10-inch disc. Spread besan mix on the disc evenly and generously. Fold disc into a finger shaped structure. Coil this finger into a spiral structure (blob).
  • Flour the rolling surface lightly and very gently roll out the spiral blob (pedha) into a flat circle about 7-8” in diameter.
  • Heat a griddle and put a paratha over it. Drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip and drizzle some more oil on this surface too. The paratha is done when both sides are crispy and golden brown.
  • Serve with Butter Milk, Aloo curry and pickle.

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Laccha Paratha

Laccha Paratha is a  kind of layered flat bread made with Whole wheat flour (Atta). The term “laccha” means spiral or rings in Punjabi, the  atta dough is stretched, rolled in the form of rings, stuffed with fat and shallow fried, resulting in mutlilayered flaky bread. This is closely related to our South Indian Parotta except the fact that it is purely made with whole wheat. While Plain Laccha paratha / paranthas are just stuffed with ghee/butter/vegetable fat/vanaspathi , the spiced up versions takes many turns. Depending on individual preference they range from stuffed greens, spice powder to minced meat. In my humble recipe, I’ve stuffed them with fresh mint leaves and dash of garam masala powder.

Indian Bread / Laccha Parantha / Parotta / Paratha / Flat bread / Punjabi Laccha / Whole Wheat laccha / Atta Bread / Godhumai Parotta

3 cup Whole wheat flour
1¾ cup Water (exact measure)(add few extra drops)
1 tsp Salt
1 tbsp Ghee
1 pinch Sugar (optional)
1 pinch Baking soda (optional)
6 stks Fresh mint leaves
2 tsp Garam masala powder
¼ cup Ghee (room temperature)


Finely chop the fresh mint leaves, take garam masala in a cup and keep it ready. Bring the cold ghee to room temperature and keep aside. Heat water in microwave for a minute (it should be warm and not hot, so adjust timing according to watts). If adding sugar mix that with water. Combine whole wheat flour with salt and baking soda, add water slowly to make a pilable dough. We need a soft dough (Thalarchiya Pesaya Vendhum – Tamil) (Sticky soft dough – English), knead for about 15 minutes , cover and let it sit for 30 minutes. Divide the dough into equal size balls and keep them covered to avoid drying. Lets go into the rolling procedure.

Take one portion, dusting flour, roll out into a circular disc. The thickness should be very thin, roughly about the thickness of a visiting card. Spread 1/2 tsp ghee or more depedning on your preference, over the top layer of the disc.

Sprinkle some chopped mint leaves and garam masala powder.

Fold as shown, like you fold for a paper fan. Complete till it reaches the other corner.

Its should form a long stuffed rope. Stretch it or twist gently.

Start rolling from one corner and seal the other end underneath the dough bud.

Dust the board with little flour and roll out the dough bud. Roll out only one side, do not flip and roll. Press gently to roll without affecting the layers, bcos too much rolling will spoil the layer and end product will look like flat chapati. Final rolled out disc should be little thick with visible layers.

Place the rolled out disc in a hot griddle, fry for few seconds (medium high flame), flip to other side and cook for another 30 seconds. Drizzling with oil is optional here, but will yield nice crispy bread if added.  Loosen lightly before serving to make the layers separate. Better when served hot with choice of gravy


Yield: 15 Parathas (4″ diameter)approx.

Use your imagination, play with it, choose variety stuffing. 1. Corainder Mint Gralic 2. Cheese with sauteid onions 3. Karam podi or paruppu podi with ghee 4. Kalonji seeds with butter 5. Ajwain powder or seeds 6. Roasted pepper with garlic 7. Spinach with onions and garlic.

These parathas are good when served hot but there’s always other choices 1. Lightly toast them again over a griddle before serving 2. Microwave covered with a damp paper towel for few seconds.

You can always subsitute ghee with oil. But if you wanna to taste real Laccha parotta go for Gheeeee..

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Posted by on January 11, 2012 in World of parathas


Mixed Vegetable Paratha

Ingredients for Mix Veg Paratha Recipe:

mixed vegetable(carrot, capsicum, cabbage, cauliflower) -1 bowl, finely chopped
boiled potato mashed – 2
onion-chopped 1
chilly-ginger paste – 2 tsp
salt for Mix Veg Paratha Recipe
turmeric powder
coriander powder
red chilli powder-according to taste
lemon juice – 1tsp
mixed four(wheat – 1bowl) 1tbsp-soya flour,1tbsp – besan
oil – 1 tbsp

How to make Mix Veg Paratha Recipe:

Heat oil in a kadhai and add jeera and mustard seed.
After 2 min add onion fry it till golden brown. Then add chilly-ginger paste.
When paste turn brown add all mixed vegetable and cook it on slow flame till they become tender.
After that add all spices. at the end add boiled potato and mixed it well.
Then add lemon juice and again cook it for few min.
You may add 1 tsp. bean for binding. Now stuffing is ready.
Prepare dough with mixing all floura.add salt and 1 tsp.oil for moan at the time of preparing dough.
Now made the small peda of dough and prepare paratha after filling stuffing and roast it on tawa with little oil.
Healthy paratha is ready to serve.
Serve it with curd or tomato sauce.

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Posted by on January 11, 2012 in World of parathas


Stuffed Paneer Parantha

Paneer Paratha is nothing but Indian bread stuffed with cottage cheese.It is a filling and healthy dish usually served with raitha or curd or pickle. You can prepare this with homemade paneer or store bought ones. Now to the cottage cheese stuffed paratha recipe-

Ingredients needed for the dough

Wheat flour – 1 cup
Oil -1 tbsp

For the stuffing

Paneer – 40 grams (crumbled or grated) Click the link for Paneer recipe
Onion – 1 finely ch0pped (small size)
Ginger – 1 tsp finely chopped ginger
Green chilli – 1 finely chopped
Cumin /Jeera seeds – 1 tsp
Coriander leaves – little (finely chopped)

Spice powder

Turmeric Powder – a pinch (optional)
Chilli powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Coriander powder – 1 tsp
Salt needed

Oil for frying parathas.You can use mix of oil and ghee also.


1.Take 1 cup of wheat flour, add 1 tbsp oil, salt needed and make a soft dough by adding water little by little just as you make for chapati.Knead it well, cover it and let it sit for 20 minutes.

Meanwhile we will prepare the stuffing

2.Grate or crumble paneer, add finely chopped ginger, green chilli, onions, cumin seeds, finely chopped coriander leaves, all the spice powder and salt needed. Mix everything well. Stuffing for the paratha is ready.Keep it aside.

3.Now make 5 equal sized balls out of the dough.

4.Roll it out into small chapati, place a tbsp of stuffing on the top, gather and close it from all side (like in Pic 6)

5.Now dust wheat flour and roll it out gently with the stuffing. (with the sealed part on the top).

6.Heat a tava and put the rolled out paratha on it .Wait for bubbles to appear, then apply a tsp of oil /(oil + ghee mixed) on the top and flip it over to the other side.

7.Spread oil on the top of the other side also and cook both sides well till
brown spots appear.

Repeat the same process for the rest of the dough.

Serve it with curd or pickle or chutney.

You will get 5 parathas for 1 cup of wheat flour.

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Posted by on January 11, 2012 in World of parathas


Gobhi Parantha



Gobi paranthas are very popular in the whole of north India. They are very easy to prepare and can be cooked easily in a few minutes at home. In this paranthas are stuffed with cauliflower. The preparation time of the paranthas is around 30 minutes and the cooking time is also 30 minutes.


• 3 cups of Wheat flour or Atta

• A pinch of salt for taste

• Tablespoons of ghee for shallow frying

• 1 cauliflower of medium size

• Few mint leaves that are fresh

• Few fresh coriander leaves

• ½ inch size ginger

• I teaspoon of red chillies

• 3 green chillies

• I tablespoon of mango powder


1. Take 2 tablespoons of ghee and rub together flour and salt in it

2. Add water and prepare a dough which is stiff

3. Grate the cauliflower

4. After washing the mint and coriander leaves, finely chop them

5. Grate ginger mix it together with green chillies that are crushed, red chilli powder, amchur and salt for taste

6. Make medium sized chappatis, fill them with the cauliflower mixture and then roll them out again, taking proper care the stuffed cauliflower does not come out.

7. Cook the chapattis on the tawa. Fry them in ghee till they attain a golden brown colour

Your gobi paranthas are now ready. Serve hot paranthas with Raita and butter.

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Posted by on January 11, 2012 in World of parathas


Mooli Paratha

For stuffing:
3 Mooli (Radish)
Salt To Taste
1/2 tsp Red chilli powder
1/2 tsp Corainder powder
2 Green chillies, chopped finely
2 tbsp Corainder leaves
For dough:
2 cups Wheat flour
Salt To taste
Water As needed
Oil for frying muli paranthas

Preparation for mooli paratha:

  • Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
  • Peel and grate the radish. Squeeze and drain all the water.
  • Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool.
  • Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha.
  • Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
  • Serve the mooli paratha hot with raita or curry.
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Posted by on January 11, 2012 in World of parathas


Aloo Ka Paranthah



2 cups flour, whole wheat
1 teaspoon salt
water for mixing
ghee for frying

For Filling

4 medium potatoes
1 small onion, finely chopped
2 whole green chilies, crushed
1 teaspoon coriander seeds crushed
1 teaspoon ajowan (carum)
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander leaves, chopped.


# Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes.
# Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves. Mix well. Divide into 6 portions.
# Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in centre. Close up completely. Shape into round balls again.
# Roll out each ball on a lightly floured board into a round disk 6″ (15 cm) diameter.
# Cook one at a time on a hot tava or griddle over medium heat. Put about 2 to 3 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.
# Serve with yogurt or Raita.

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Posted by on January 11, 2012 in World of parathas


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