No, we are not asking you to make your regular aloo, pyaaz, gobhi or paneer paranthas. There is more time being spent in the kitchen, but the outcome does not have to be the same old, same old. We are going to give you some legit innovative parantha recipes that you can experiment with.
Some are foolproof, while some might take a little while to perfect. Here are 5 ‘hatke’ parantha recipes that you might have heard of, but haven’t really tried yourself. Get ready to experiment with paranthas and make the fam-bam go ‘WOW’.Who knows, these just might become a regular in the kitchen!
Table of Contents
1) Healthy Paranthas – Beetroot | Hara Bhara
Most of us have always associated paranthas with them being doused in loads of ghee and then being heavily buttered. Yes, it’s delicious and completely sinful. But, let’s face it eating them regularly will do you no good. With our sedentary lifestyles (now even more so), it is important to add something healthy in your diet in some way or the other. Why not turn our love for paranthas into something healthy yet flavorful.
To make a beetroot parantha, grate beetroot from the thinnest side of the grater. Add some chopped onions and a pinch of ajwain to it. Lightly salt the mixture. Stuff this into the dough, as you would for a normal aloo/gobhi parantha. The beetroot parantha tastes delicious even if you don’t cook it in ghee. Just cook it from both sides like tandoori roti and eat it with some curd. If you want to grease your parantha, use olive oil or add a dollop of white butter on top.
To make a hara bhara parantha, you can use any leafy vegetables like soya, bathua or methi. Just chop them as finely as you can and knead it in the dough with some salt, anaardana, and jeera. These paranthas are a good way to include some greens in the family’s routine.
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2) Paranthas The Sindhi Style – Koki
Kokis and Sindhi households have a love affair that no one dares to break. Kokis are commonly eaten for breakfast and no one stops at just one (even if they should). Kokis are made from a very rich dough – whole wheat flour, chopped onions, anaardana, jeera, some red chili powder, and salt. The catch is that this dough is not kneaded with water, but with oil and ghee. Kokis are best enjoyed with a nimbu pickle.
3) Italian Parantha – Cheese, Olive, and Jalapeno Parantha
This might sound very crazy but trust us when we say it’s delicious. To make the stuffing grate some mozzarella cheese, add chopped black olives and jalapeños. Add chili flakes and pizza seasoning/oregano to this mix. Stuff it in the rolled out dough. Make sure the paranthas are rolled out very very thin, otherwise the cheese won’t melt and you won’t be able to enjoy them. Cook them in olive oil and serve with some mayo and ketchup.
Image for representational purposes only
4) The Leftover Paranthas
We cannot stress enough on the importance of utilizing all your leftovers wisely in these tough times. Literally whatever cooked leftover sabzi you have in your fridge can be turned into an appetizing dough. Yes, even some leftover aloo matar, dal, bharta or even a simple ghiya-tori can be used to knead a dough that makes excellent ‘upcycled’ paranthas.
Image for representational purposes only
5) Paranthas As Dessert – Gud | Cheeni
Cheeni (sugar) stuffed paranthas are a jaw-sticking affair and so decadent that you get addicted to these. Roll our white sugar or brown sugar in the dough, as you would for a regular stuffed parantha. Cook in ghee and serve.
A gud (jaggery) parantha is equally decadent but of course more favorable during the winters. Sprinkle some powdered jaggery in between the layers and some on top of a piping hot parantha (so that it melts a little). A sticky delight, these gud paranthas are a must-have during the winter season.
Tip – Use ONLY ghee to make these sweet paranthas as the vegetable oil or butter will kill the entire flavor.
Some Things You Will Need To Make These Paranthas
Just some essentials you will need to make a yummy hatke parantha. Buy these supplies online –
1. Miltop Natural Jaggery
- Comes in a box packaging
- Made with sugarcane juice
2. Abbie’s Jalapeno Slice
- Refrigerate after opening
- Sliced in brine
3. Amul Ghee
- Pack of 1 litre
- Comes in a carton packaging
4. Figaro Extra Virgin Olive Oil
- The olive oil is cold extracted
- Comes in a green plastic bottle
Have any offbeat parantha recipes that you or your family have enjoyed making and eating? Tell us about it in the comment box below.
Out of ideas for your next meal? Worry not, we’ve got your back! A set of fresh ideas and suggestions to keep your menus interesting! Read these posts to help you choose what to cook for the next meal using regular staples like atta, suji, moong dal, rice and potatoes. We will also give you tips on how to use common condiments like mayonnaise and spices like jeera and turmeric in your diet to maximise the usage of everyday products.
About The Author
Nishtha Asrani Sethi, born and brought up in Delhi, is a content writer who has previously worked with NDTV and Resolver. Her roots are deep within the food industry, thanks to her family business and a keen interest in contemporary food products. Nishtha loves to serve her articles with a side of humor. Her Bachelor’s degree in Home Science comes in handy while researching the science behind the food. When she is not trying to win a battle of fries vs fruit with her daughter, she is busy experimenting with her huge joint family with crazy recipes.
