DIFFERENT TYPES OF PARATHAS
Paratha is a kind of flatbread, often used in breakfast, with curries, and much more. Paratha got tones of crispy layers and because of this, it’s famous among foodies. There are different varieties of Parathas, aloo Paratha, Lachha Paratha, Paneer Paratha, Mughlai Paratha, and many more names. Although making them is somehow a time taking process, but the ingredients and Techniques are simple enough that anyone can have freshly made Parathas at home, especially during Ramadan.
|
|
| Paratha |
(Also Read: 03 Easy Desserts to Make Your Iftar Complete)
During Ramadan the most important meal for you to close your fast is Sehri and its very essential. In summers, to survive a long day of fasting it’s important to have Sehri full of energy, that could keep you energized all day till Iftari. Although you have limited time in the morning, struggling and fighting your sleep, you have to work fast and prepare Sehri on time. We have made your life easier for you. Jolt Your Buds is bringing quick and easy to make paratha recipes that can make your Sehris much easier in the whole Ramadan. These Mouth-watering Paratha Recipes are must try if you have tried them before and also if you are bored with your old parathas.
- ALOO KA PARATHA
 |
| Aloo Paratha |
|
INGREDIENTS |
PREPARATION |
|
|
Potatoes Boiled |
4 |
Take a bowl and combine mashed potatoes, chopped tomatoes, chopped onions, salt, coriander powder, black pepper, chili flakes, chat masala, white pepper, and mix. In a bowl combine wheat flour with oil, water and knead into a semi-soft dough. Make a flat bread spread the filling evenly, cover it with another flatbread dough, secure the edges by pressing firmly. On a pre-heated Tawa, pour oil, fry the flatbread until both sides are golden brown. Serve and Enjoy! |
|
Tomatoes Chopped |
2 |
|
|
Onions Chopped |
1 |
|
|
Salt |
To Taste |
|
|
Coriander Powder |
1 Tsp |
|
|
Black Pepper |
Half Tsp |
|
|
Chat Masala |
Half Tsp |
|
|
Chili Flakes |
1 Tsp |
|
|
White Pepper |
1 Tsp |
|
- ANDA PARATHA
If you love this kind of Paratha here is the recipe and you may need to change the traditional method to this unique method. You need fried eggs cooked in Chilis and vegetables along with the Paratha. This is the easiest paratha to make and will save you a lot of time in Sehri. We would love to know your recipe as well in the comment section and hope you will enjoy this recipe as well.
 |
| Anda Paratha |
|
INGREDIENTS |
PREPARATION |
|
|
Egg |
1 |
Take a bowl add egg, chopped onion, salt, green chilies, red chili powder, coriander, black pepper powder, and mix well. Take medium size roti dough and flatten it with a rolling pin. Add oil over it and spread it evenly with a spoon. Sprinkle flour over it and start to roll it. Now flatten the dough again with a rolling pin to create a paratha. On a preheated fry pan add oil and place the paratha over it. Fry both sides evenly. Now add the whisked egg over it and flip the paratha. Serve and Enjoy! |
|
Onion |
1 Chopped |
|
|
Salt |
To Taste |
|
|
Green chilies |
1 Chopped |
|
|
Red chili Powder |
Half Tsp |
|
|
Coriander |
¼ Bunch |
|
|
Black Pepper Powder |
¼ Tsp |
|
|
Dough |
1 Medium |
|
|
Oil (For the dough) |
1 Tsp |
|
|
Oil (For Frying) |
1-2 Tsp |
|
- LACHHA PARATHA
This is a multilayered flatbread, an essence of cooking art that tells us how one can make delicious and enticing food from common unassuming ingredients by just deploying a new technique in its preparation. This layered paratha is also popular in other parts of the world. In Pakistan and neighboring countries, this is popular.
 |
| Lachha Paratha |
|
INGREDIENTS |
PREPARATION |
|
|
Flour (For Dough) |
1 Cup |
First of all, mix the flour and a hearty pinch of salt and add water, a little at a time, while kneading into a soft dough. Set aside. Divide the dough into equally sized balls. Divide each ball into 2 portions. Take each portion and roll into a long, finger-thick noodle shape. Coil the first shape into a spiral. Flour a rolling surface lightly and very gently roll out the spiral into a flat circle about 5 inches in diameter. Grease the top surface with the ghee-flour mix. Roll the next shape in the same way and place it over the first circle. This makes one Lachcha Paratha. Repeat with the remaining dough. Heat a flat pan on medium heat. Fry each paratha as follows: After placing it on the pan the first time, turn after 30 seconds. Spread ghee on the top surface and turn again. Grease the side now on top. Turn often and fry until crisp and golden. Enjoy! |
|
Flour (For Dusting) |
½ Cup |
|
|
Warm Water for Kneading |
||
|
Butter (Cooking) |
1 Tsp |
|
|
Salt |
To Taste |
|
 |
| Making Process |