Written by Bhaavyaa.

There are  numerous types of paratha  fashions. Numerous  kinds like tawa, ajwain or jeera paratha etc are  generally served with curry or dal together. While other stuffed  interpretations are served as a breakfast with yoghurt or raita, quite a few  times we serve them for brunch. Other simple, not stuffed  kinds can be served with tea or coffee as a breakfast.



  1. 1 cup whole wheat flour
  2. Water
  3. Salt
  4. 1 cup Paneer 
  5. 1 cup Cilantro
  6. 1 cup Amchur
  7. 1 tsp Chaat masala
  8. 1 tsp Kasoori methi
  9. 1 tsp Garam masala
  10.  1 tsp cumin pdr
  11. 1 tsp coriander pdr
  12. 1 tsp chilli pd
  1. Knead the dough.
  2. Meanwhile while the dough is resting, prepare the stuffing. Grate 200 grams of paneer.
  3. Add herbs and spices.
  4. Mix everything well with a spoon so that the ground spice powders are uniformly mixed with the grated paneer.
  5. Put the stuffing on the rolled out dough.
  6. Cover it with the other rolled dough.
  7. Roll it out and fry


  1. 1 cup- wheat flour
  2. Salt as required
  3. 1 tsp oil
  4. Water 
  5. Ingredient for preparing the stuffing:
  6. 4-potatoes, boiled and mashed
  7. 2-onions, finely chopped
  8. 3-green chillies, finely chopped
  9. 1/2 tsp red chilli powder
  10. 1/2 inch-ginger, cut into fine pieces
  11. 5 to 6- garlic pods, mashed
  12. Salt as per taste
  13. 1/2 tsp cumin seed powder
  14. 1/2 tsp-garam masala
  15. 1/2 tsp coriander seed powder
  16. 1/2 tsp turmeric powder
  17. Curry leaves, finelychopped
  18. Coriander leaves, finely chopped
  19. Mint leaves, finely chopped
  20. Ghee
  21. Butter


  1. First make a dough out of the wheat flour. Apply some oil on the flour and keep it aside.
  2. Meanwhile, boil potatoes, and peel off the skin and mash fully without any lumps.
  3. Add onion, spices, curry leaves and coriander leaves with the required salt and mix all the ingredients thoroughly.
  4. Roll dough into a diameter of 5 inches and put masala on top of it.
  5. Put it on a pre-heated tava and cook till golden brown.
  6. Apply some ghee on both sides while cooking it.
  7. See to it that it does not turn dark brown. After removing from the tava, apply a little butter to the paratha.
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