Paranthas- An exclusive Indian breakfast

Rich culinary diversity is an exclusive aspect of Indian culture and Indian cuisine is famous of its use of rich herbs and aromatic spices. Indian cuisine has many exotic dishes that are loved by people of Indian and all over the world. One such food item is paranthas that is a main breakfast item in India and is served with yoghurt, butter or pickles. It is a type of Indian bread that is stuffed with different types of stuffing and vegetables. Here are some recipes of Indian paranthas that will surely tickle and treat your taste buds.

Aloo-pyaaz paranthas

It is the most popular type of paranthas that is served in India and is very easy to make. It contains a lot of ghee and is mostly served with white butter.

•    Boil and peel potatoes and add finely chopped onion to them.

•    Mince them and add spice like green chillies, salt and red chilli.

•    Knead dough of wheat flour and make two medium sized balls out of it. Now roll these balls in to circles.

•    Take some potato mixture and spread it on the rolled wheat balls. Cover the dough with the other one and press it from edges to lock the mixture in side.

•    Shallow fry the paranthas with ghee from both sides and serve hot with white butter, pickle or yoghurt.

Gobhi Paranthas

This paranthas is made with grated cauliflower and some spices.

•    Finely grate cauliflower and squeeze it to take out the juices and dry it completely.

•    Now add green chillies, red chilli, and salt to taste to it.

•    Take wheat flour balls and stuff it and fry it just like Aloo- pyaaz paranthas.

•    Serve them with pudina chutney, white butter or yoghurt.

Paneer paranthas

It is one of the favourites of people here in India. It is made with cottage cheese along with some mild spices. Here is the procedure.

•    With your hands, finely crumble and grate paneer.

•    Add finely chopped onions, green chillies, red chillies and garam masala and mix it properly.

•    Now take medium sized wheat balls and stuff the paneer mixture in to it and roll it out.

•    Shallow fry it with ghee on both sides and serve with butter, mango pickle, and chutney.

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