19 Delicious Paranthas

June 7, 2015

1. Ajwain Parantha

Ajwain or carom seeds, when sprinkled with salt & pepper on the parantha dough & cooked till golden brown colour result in one delicious breakfast.

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2. Anda Parantha

You were drooling, weren't you? I like mine withfinely chopped onions, coriander leaves & hari mirchi.

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3. Aloo Parantha

The first thing that comes to mind when we hear the word 'parantha' is 'aloo' & vice versa.

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4. Lachha Parantha

Lachha Paratha is a multi layered shallow fried North Indian flat bread. Whew. Who cares as long as you're getting multiple servings?

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5. Mirchi Parantha

Eating this is the best way to experience pain and sublime gastronomic pleasure at the same time.

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6. Dal Parantha

Your Mom: Finish your dal.

You: No.

Your Mom: Have some Dal Parantha.

You: Seconds?

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7. Gobhi Parantha

It reminds me of Rani Mukherjee & Hrithik Roshan from the movie Mujhse Dosti Karoge. Every time I have these there's just one dialogue in my head, " Garama garam gobhi ke paranthe, dahi mei dubao aur..."

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8. Pyaaz Parantha

Can you make out of just onions and flour? Apparently, yes we can.

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9. Mooli Parantha

They're so tasty. But a lot of times, the people around you have to pay the price for your culinary adventure. On a lazy laid back Sunday, stuff your face with this awesome parantha seasoned with salt, pepper & carom seeds. And then deal with the consequences in peace.

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10. Lauki (Calabash) Parantha

Yeah. These are real. And they're so, so good.

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11. Matar (Peas) Parantha

The peas make for a really nice textured, sweet filling that goes really well with spicy pickles.

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12. Cheeni Parantha

Have parantha for dinner. Then follow it up with this parantha dessert. Life is beautiful...

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13. Methi (Fenugreek) Parantha

Methi Parantha for President! You guys agree, right? Guys?

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14. Mughlai Parantha

Eat this parantha with some Mughlai chicken and you will feel like an Emperor. On that thought, let me just order some for myself.

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15. Sattu Parantha

Sattu is basically roasted chana dal powder mixed in the stuffing of the parantha along onions, cloves, ginger etc. They can be had at any time of the day & are served best with chutney or curd.