Methi na thepla combines fresh fenugreek leaves, whole wheat flour, and aromatic spices to make this delicious spiced Indian flatbread recipe. Ideal for a nutritious breakfast or snack, convenient for travel, or as a tasty inclusion in lunch boxes, the Gujarati methi thepla hits the spot every time - thanks to its unique flavor and […]
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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!
The post Stuffed Cheese paratha appeared first on Simmer to Slimmer.
This savory and spicy Punjabi onion paratha is perfect for breakfast, lunch, or a delicious after-school snack. Filled with onions and aromatic spices, this stuffed paratha recipe definitely packs a punch.
Paratha is a popular breakfast food and accompaniment that is traditional to North Indian cuisine. Onion paratha (pronounced uh·nyn pr·aa·thuh) is a variation of the popular and common plain paratha.
I had never tried a stuffed paratha until a friend made me an onion-stuffed paratha one day. Onions, green chilies, and spice powders were combined together in the stuffing to create a savory and spicy paratha that made it irresistible.
No wonder I was floored with the very first bite.
While you can make this stuffed onion flatbread with any onion you have on hand, I like it especially well when made with finely chopped spring onions.
Since onion paratha is so savory, it works just as well for lunch or an after-school snack as it does for breakfast. And since it is made with whole wheat flour, it’s very satisfying all on its own.
Fun fact: Onions are called pyaaz or pyaz in Hindi and kanda in Marathi. That’s why this recipe goes by alternate names, such as pyaz ka paratha, kanda paratha, and pyaaz parantha. Other names include stuffed onion flatbread, onion roti, onion paratha or parotta, and onion parantha.
While parathas use the same ingredients as rotis, they differ in their external appearance because of how the dough is rolled out. Parathas are thicker with crispy exteriors, while rotis are thinner and softer.
Parathas are made two ways – layered and stuffed. To make layered ones, divided portions of the dough are rolled into a circular shape. They are then folded and rolled again to create layers. This kind of paratha, when cooked, becomes crispy and flaky.
To make stuffed parathas like this stuffed aloo paratha or paneer paratha, the dough is rolled out to a circular shape and then stuffed with veggies and folded together to resemble a pleated dough ball. The ball is then rolled out to a circular shape and cooked till brown spots appear on both sides.
Want to learn how to make parathas in different shapes? In this plain paratha post, I share how to make it 3 ways – round, triangle, and square-shaped.
For Stuffing:
For frying:
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 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.
Another prep step you can do in advance is to chop the onions. They can be chopped and stored in an airtight container for up to 3 days. Just make sure to chop them very finely, as otherwise, they may tear the paratha dough.
Refrigerator – You can store your cooked onion parathas for up to 2 days, but it is not recommended to store them for longer than that.
Freezer – Store your parathas 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 the best results.
This delicious paratha pairs well with a variety of raitas or lime/mango pickles, as well as paneer-based curries. Here are a few of my favorite serving suggestions:
The post Stuffed Onion paratha (Pyaaz ka paratha) 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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