Beans poriyal is traditionally made over the stovetop, but this Instant-Pot version will blow your mind – because it pressure cooks in zero minutes. Pair it with rice and your favorite curry for a complete meal.
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This flaky and savory cheese paratha is perfect for any meal of the day and is kid-friendly, thanks to its cheesy flavor. Serve it with raita, pickle, tomato ketchup, or a delicious paneer curry for a complete meal.
If you’ve never had a traditional North Indian paratha, I promise you that you are in for a real treat. That’s because these flaky and buttery Indian flatbreads are a delicious, satisfying, and hearty option for just about any meal.
This easy cheese paratha recipe is an excellent stuffed paratha recipe for beginners. It is much easier to roll and cook a paratha stuffed with melty cheese when compared to something a little more difficult, like the potatoes in my aloo paratha recipe.
Not only do you get the flaky texture of a plain paratha, but you also have a melty and cheesy center that will win over the pickiest of eaters.
When served with some creamy raita or a delicious paneer curry this simple dish easily becomes a meal – perfect for breakfast, lunch, or dinner. And while these are best warm, my kids don’t mind taking the leftovers in their lunch.
Cheese paratha, simply put, is a whole wheat bread stuffed with spiced cheese filling. The stuffing is made with mozzarella cheese for a delicious, stretchy center, but you can substitute half of the cheese for cheddar cheese or make my drool-worthy recipe for paneer paratha.
The paratha dough is made with whole wheat flour, then rolled and filled with cheese stuffing. The dough is then folded around the stuffing and rolled again. The rolled paratha is then shallow fried in ghee in a hot tawa or frying pan till golden brown spots appear. Talk about delicious!
Alternate names: In restaurant menus, you may find this paratha listed as chili cheese paratha or onion cheese paratha.
For the Dough:
For the Cheese Stuffing:
You’ll need the following equipment to make parathas
TIPS
Note: Don’t forget to turn your exhaust fan on when making parathas, or else your smoke alarm may go off.
The dough stays in the refrigerator in an air-tight container for up to 3 days. Frozen for a month. Bring the dough to room temperature before rolling out the parathas.
You can make the cheese stuffing (don’t add the onions) up to 3 days in advance. You can chop onions and store them separately.
Refrigerator – You can store your parathas for 3-4 days in the refrigerator. For best results, store them in an airtight container and between sheets of parchment to prevent sticking (optional).
Freezer – These will keep well in the freezer for 2-3 months. Separate them with parchment paper when freezing, or they’ll stick together.
Reheat – For refrigerated parathas, reheat in a microwave (15-20 seconds) or reheat in a tava / skillet kept over medium heat. If parathas are frozen, use a tava/skillet to reheat for best results.
These delicious and flaky cheese parathas can be eaten on their own or served with raitas, yogurt, or pickle. They also pair very well with paneer curries. Here are a few of my favorites:
Love parathas? Here’s a collection of some of favorite easy to make parathas with loads of tips so you get perfect results every time!
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Master making lachha or lachedar paratha with this easy recipe. Flaky and crisp, this layered paratha comes together with five simple ingredients. Perfect for breakfast, a snack, or served alongside dals, curries, and more, this buttery Indian flatbread satisfies everyone!
Paratha is one of the most common flatbreads that originated in the Punjab region of northern India.
Nothing says comfort food quite like a warm paratha. Often served as breakfast, this filling unleavened flatbread made with whole wheat flour pairs well with just about everything.
If you have never made paratha before, they are similar to roti with a few key differences. While they both consist of roughly the same ingredients, paratha is rolled and folded to create layers which also results in a crispy, flaky flatbread with golden brown spots.
There are two main types of paratha, layered and stuffed. Layered parathas have spices or fillings added while making the dough, whereas stuffed parathas such as aloo paratha or paneer paratha have stuffings filled in during the rolling process.
Looking for a recipe for plain paratha? Learn how to make it 3 ways – round, triangle, and square-shaped.
Lachha paratha, pronounced laa·chuh pr·aa·thuh, also may be called lachedar paratha or paratwala paratha. Some other spellings of lacha include laccha, lacha, or laccha, but they all refer to the same whole wheat, multi-layered, unleavened bread.
This variation of paratha gets its name from the unique layers or rings you can see in the rolled-out dough. To achieve these distinctive rings, the soft dough is rolled flat, like a roti, then coated in ghee or oil and pleated like a fan. The pleated dough is then rolled into a coil, flattened, and rolled again into a flat disk before being lightly fried.
Fresh and flaky, there are so many reasons to love this buttery flatbread. Some of the main reasons we love this laccha paratha recipe would be because it is
You’ll need the following equipment to make parathas
TIPS
Note: Don’t forget to turn your exhaust fan on when making parathas, or else your smoke alarm may go off.
The best way to prepare this lachha paratha in advance is to make the dough ahead of time. Follow the steps for making the dough as listed in the instructions, and when it is time to allow the dough to rest, store it in either the refrigerator or the freezer.
Bring the lachha paratha dough to room temperature before rolling out the parathas.
This flaky and savory flatbread can be paired with curries to make a meal or savored for breakfast with butter on top with a side of pickle. Serve laccha paratha hot with some of your favorite Indian curries, such as
Laccha paratha is pronounced laa·chuh pr·aa·thuh.
Paratha is the general term for an unleavened flatbread made with whole wheat. Laccha paratha refers to a specific type of paratha made from layering the dough during the rolling process.
Laccha paratha comes from the Indian state of Punjab.
The homemade version is made from whole wheat flour, but sometimes the store-bought frozen ones or the restaurant ones can be a mix of whole wheat flour or all-purpose flour.
Malabar paratha is the South Indian variation of the laccha paratha, originating in the Northern part of India. Malabar parotta, or Kerala parotta, is made from maida (all-purpose flour), thus making it softer, whereas lacha paratha is traditionally made from whole wheat flour or atta.
The post Lachha paratha (Layered Indian Flatbread) appeared first on Simmer to Slimmer.
This Gujarati Trevti Dal recipe is a delicious and creamy mixed lentil dish that is simple to prepare. A versatile Indian recipe that is a combination of three dals can easily be made vegan and gluten-free. All you need is 30 minutes!
“Trevti”, a Gujarati word means three; that’s why in this Trevti dal recipe, three different dals (lentils) are used. The blend of dals in this recipe creates a perfect balance of flavor and texture, rendering a creamy texture.
A popular dal from Gujarati cuisine, trevti dal is also known as chevti dal or yellow dal and typically has no onion or garlic. This makes for a simple recipe that can easily be prepared for lunch or dinner and can be served as a soup or with rice.
This mixed lentil dish is a mildly flavored dal, making it perfect for small children who may not like things very spicy quite yet. It can be made by either using the stovetop pressure cooker method or the Instant Pot method, and both ways of preparing trevti dal are quick, easy, and mainly hands-off.
Notes
Refrigerator: Stores well in the refrigerator for up to 3 days.
Freezer: If you want to prep ahead, you could always make a double batch and stash it in the freezer for up to a month. Thaw overnight in the refrigerator before use.
Reheat: You can reheat trevti dal either in the microwave or stovetop. The dal thickens in the refrigerator, so you may have to add water to get it to the consistency you desire before you reheat it.
While this recipe for Trevtil dal can be served on its own, there are many options for what to serve with this mixed lentil dish. Here are a few of my favorites:
The post Trevti Dal (Creamy Mixed Lentils) appeared first on Simmer to Slimmer.
This step-by-step recipe will help you make the perfect parathas with crispy, flaky layers and golden brown spots. A North Indian staple, these plain parathas can be served for breakfast with butter, accompanied by a hot cup of chai and a side of pickle, or with curries to make a complete meal.
Growing up in a South Indian family meant that while idlis were a staple, parathas not so much. So when my friends would get this flaky flatbread for school lunch, it was a joyous moment for me.
While my friends loved the soft and pillowy texture of my mother’s homemade idli, I couldn’t get enough of the crispy (but soft) and flaky layers of her mother’s homemade parathas.
If you are a fan of this traditional flatbread like I am, you’ll love this post. The step-by-step photos will teach you how to make round, triangle, and square-shaped parathas in no time.
Paratha is an unleavened bread that is popular in North Indian cuisine. It is made by making a dough using whole wheat flour (similar to that used for rotis). The dough is then rolled and then slathered with ghee and folded over to create many flaky layers.
Indian paratha has a similar effect to that of puff pastry or croissants, where the laminating and folding of dough in several successions allows the dough to develop a flaky texture with many layers of soft yet crispy bread.
Although plain parathas are often served with butter and a side of pickle for breakfast, they are also commonly served with curries to make a complete meal.
There are also two types of paratha: layered or stuffed. Layered parathas have spices or fillings added while making the dough, whereas stuffed parathas such as this aloo or paneer paratha have stuffings filled in during the rolling process.
Paratha (pronounced pr·aa·thuh) is a common breakfast food and accompaniment in North Indian cuisine, although it originated in Peshawar, which is located in Pakistan.
Parathas, like much of Indian cuisine, were influenced by the surrounding region, with the recipe being adapted to meet the needs of the area. Parathas soon spread all over the Northern region of India and became an integral part of their cuisine and, thus, their culture.
While this popular Indian flatbread is most often known as paratha, there are many other types of paratha. Even plain paratha can go by a variety of names, including the following:
The biggest difference lies between naan and both paratha and roti.
You see, paratha and roti are made with very similar dough, and both are made with whole wheat flour, while naan is typically made with white flour. Both roti and paratha are unleavened, while naan is a leavened bread.
Both paratha and roti are everyday, common flatbreads that are prepared to serve with simple daily meals like dals and curries. Roti is consumed widely throughout India, while paratha is specific to North India.
In contrast, naan is commonly served in restaurants as an accompaniment to curries. It is more of a special occasion bread, especially since it is made with refined flour (maida), which is not considered healthy, and also uses yeast – which isn’t as common of an ingredient in Indian households as it is in America.
Finally, the texture is what sets each of these popular Indian flatbreads apart.
Naan has a thick, bubbly texture that is soft and slightly yeasty. Roti (also known as chapati) is mild, soft, and pliable (if you master the technique). While paratha is flaky, crispy, thicker than naan, and layered with ghee.
You’ll need the following equipment to make parathas
TIPS
Note: Don’t forget to turn your exhaust fan on when you are making parathas, or else your smoke alarm may go off.
If you would like to prep ahead of time, I recommend preparing the paratha dough and cooking the actual parathas on the day you plan to serve them. You may store your dough in an air-tight container for up to 3 days in the refrigerator or frozen for up to 1 month.
Before rolling out your parathas, bring the dough to room temperature. Then divide, roll, and cook.
Refrigerator – Allow your paratha to cool for 5-6 minutes before transferring them to an airtight container. If you can, place parchment paper in between the layers to prevent sticking. They will store like this in the refrigerator for 3-4 days.
Freezer – Make sure your cooked paratha is completely cool before transferring it to the freezer. Separate each one with parchment paper (to prevent sticking) and place it in a freezer bag or container. They will store like this for 2-3 months. Heat to serve.
Reheat – For refrigerated parathas, reheat in a microwave (15-20 seconds) or reheat in a tava / skillet kept over medium heat. If parathas are frozen, use a tava/skillet to reheat for best results.
You can serve these crispy and flaky parathas with either ginger tea or masala tea., with a side of pickle or raitas as breakfast or brunch. You can also make them part of your main course accompanied by –
While paratha and parotta are very similar and share a similar crispy and flaky texture, they are quite different. The biggest difference is that parotta is made with maida flour, which is refined and higher in gluten than the traditional whole wheat flour that is used to make paratha. This gives it a thicker, softer, and doughy consistency compared to paratha.
The best oil for making homemade paratha is any cold-pressed, neutral-flavored oil. Avocado is an oil that works very well, thanks to its high smoke point and neutral flavor.
Homemade paratha is always made with whole wheat flour. Some restaurants may mix all-purpose flour in the dough for a lighter flavor and texture.
You can use unsalted butter, but ghee is the healthier option, and I think makes the paratha taste better. If you have the time, you can clarify your butter which will give you similar results to ghee.
To make soft parathas, it is important to dust off the excess flour before frying them. If not, the flour dries up the paratha making it hard.
If you would like to pack your paratha for lunch, use oil instead of ghee since ghee solidifies. Also, let the parathas cool a bit before packing them, or the steam will make them soggy.
While paratha is a delicious North Indian staple and (like roti) is made with whole wheat flour, roti is a healthier option since it can be made with less ghee or oil.
If you enjoyed this simple and flavorful recipe for plain paratha, you must try a few of my other paratha recipes, as well as some of my other Indian flatbreads. Here are a few of my favorites:
The post Plain Paratha (Flaky Indian Flatbread) appeared first on Simmer to Slimmer.
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