5 ‘Hatke’ Paranthas You Can Make During The Lockdown

Classic aloo-pyaaz paranthas can take a back seat because it's time to experiment in the kitchen with these 5 off-beat paranthas.

If there was ever a greater need to minimize food wastage and use all our resources to their optimum potential, it is now. To encourage us all to do this, and in ways that don’t need a whole lot of added effort, we have come up with simple ideas to use staple ingredients differently in your daily meals. Most of you may already have these as part of regular groceries. Through these posts, we hope you get fresh ideas to use your kitchen supplies wisely and in interesting ways.

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. Thanks to the lockdown and the strict social distancing most of us are exercising, interesting homemade food is the need of the hour. 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. With some extra time in your hands due to the lockdown, get ready to experiment with paranthas and make the fam-bam go ‘WOW’. Who knows, these just might become a regular in the kitchen!

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.

 5 ‘Hatke’ Paranthas You Can Make During The Lockdown
Making beetroot paranthas for breakfast are a good way to start the day.

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.

 5 ‘Hatke’ Paranthas You Can Make During The Lockdown
Innovative parantha ideas: The dough of the parantha is as essential as the stuffing.

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.

 5 ‘Hatke’ Paranthas You Can Make During The Lockdown
Add a touch of Italian flavors to your desi parantha!
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.

 5 ‘Hatke’ Paranthas You Can Make During The Lockdown
Use anything that is sitting in your fridge to make a parantha with leftovers.
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.

 5 ‘Hatke’ Paranthas You Can Make During The Lockdown
Add sugar, white or brown, to make a sweet-sticky cheese parantha.

Have any offbeat parantha recipes that you or your family have enjoyed making and eating? Tell us about it in the comment box below.

Struggling to cook with limited resources? There is a lot in our kitchens even during this lockdown, all we need is a set of fresh ideas and suggestions to keep our menus interesting! Read these posts to help you choose what to cook for the next meal using regular staples like attasujimoong dalrice 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.

More Articles By This Author

Mishry.com - Reviews That Matter
breakfast-sandwich-makers-infographic-photo
Story Tags :

Leave a Reply

Comments

  1. Geetanjali Jaiswal says

    This is superb. Will definitely try the Italian style parathas and serve them will garlic butter. Let’s see how that turns out.

  2. Have been eating gud paranthas since I was a kid..dadi was too fond of it.

  3. Anjali Sharma says

    Good one. Can we use mixed grain atta for these?

  4. Gonna try these ASAP.

  5. Wow. Gonna try the cheese parantha for sure. Craving some pizza since LONGGGGGGG now.

  6. Tried the Cheeni parantha after reading your review and the kids just LOVED it. Thank you ! Thank you for all these amazing articles you’re working on even at this time! While the rest of us sit at home and try out new recipes thanks to you

Request A Review

Thank you
Our review team is on the job!

Love What We Do?
Tell Us What More To Review!
%d bloggers like this: