If you are shopping for back-to-school (or work) lunch supplies, check out my recommendations for the best lunch-packing products that we have loved using over the years. To enjoy a good mid-day meal at school or work, you need lunch supplies that’ll keep your meals at the right temperature and won’t leak. After having packed...
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Boondi raita is a cooling side dish that combines crispy boondi (chickpea flour balls) with lightly spiced, creamy yogurt. It’s the perfect complement to biryanis and curries, adding a touch of warmth and flavor to round off your meal beautifully. What is boondi? The term “boondi” comes from “boond,” the Hindi word for droplet, aptly...
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Indulge in this cooling Indian fruit custard, made with a rich, creamy custard sauce and fresh seasonal fruits. Whether you prefer the convenience of an Instant Pot or the traditional stovetop method, this dessert is easy to make. Enjoy this refreshing dessert during summer – it is perfect for potlucks and large gatherings or as...
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Coriander mint chutney is this tangy green chutney that most Indian snacks can’t do without. This dipping sauce made from fresh cilantro and mint leaves comes together in less than 10 minutes! All about coriander mint chutney Imagine a sauce that captures the essence of Indian cuisine in every spoonful—that’s coriander mint chutney. It’s a...
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Restaurant-Style Air Fryer Chicken 65 is a must-try chicken starter in my book! It’s crispy and spicy on the outside while being delightfully succulent inside. This healthier twist on the classic Indian appetizer is irresistibly delicious – watch it gobbled up before your eyes in no time! Chicken 65 – the story behind its name...
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Have you tried mango lassi? This creamy and refreshing yogurt-based drink is a staple in most Indian restaurants. This authentic recipe reveals the secrets to the best mango lassi, ensuring you can enjoy this beloved yogurt drink right at home. It is perfect for soothing your palate after a spicy meal or as a perfect...
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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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In one of my previous posts Yeti ajadina or Shrimp in a dry gravy I posted a link which highlighted the difference between Shrimp and Prawn. This recipe can be made using either. I made this a long time ago and didn't get a chance to post it and it is almost lunch time and as I am typing this it is making me really hungry..Though the recipe is my mom's, I have changed the technique a little bit to suit my style..
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There are so many things you can do with chicken, but lately, we’ve been loving this simple and traditional North Indian-style chicken curry. Made with everyday pantry ingredients, this quick and easy Indian curry chicken recipe is one more reason you’ll love cooking in your Instant Pot. Chicken curry, though it finds its origins in...
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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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Ajwain paratha/roti – This fragrant Indian flatbread made with carom seeds and whole wheat flour is an excellent option when you are in the mood for something different. This aromatic paratha is perfect for dunking in your curries or serving for breakfast or snacks, along with pickle and raita.
This flavorful ajwain paratha is great for when you are in the mood to make something else other than the usual paratha or roti.
Ajwain (carom seeds) have a fragrant and deliciously distinct flavor that makes this paratha unique and irresistible. It goes well with curries and Indian vegetable side dishes, but you can serve it with a side of pickle, homemade yogurt, or a dollop of butter as well.
Not only is Ajwain known for its flavor, but it is also popular because of its health benefits. That’s one more reason to try this ajwain paratha recipe 
Alternate names: In Indian homes, this paratha also goes by ajwain roti, ajwain ka paratha, namak ajwain paratha, carom seeds flatbread, etc.
Ajwain is a small seed-like fruit with a strong, slightly bitter, pungent taste with an aroma similar to thyme. It is also called carom seed or bishops weed.
Ajwain seeds contain a small amount of oil (called ajwain oil) that contains thymol which is often used to treat digestive issues. Here’s a few of the health benefits of ajwain –
To learn more, read health benefits of ajwain.
Fun fact: In most Indian households, including mine, if anyone complains of abdominal discomfort, the first thing we do is drink a concoction of roasted ajwain seeds boiled in water. It always helps with any digestive issues.
Though roti and paratha have the same ingredients and are both unleavened, there is one distinct factor that differentiates them….layers!
Parathas, when rolled, are slathered with ghee and then folded. This rolling-out process is quite different from roti. This also makes the parathas flaky, layered, and high in calories.
You’ll need the following equipment to make parathas
TIPS
Note: Don’t forget to turn on your exhaust fan 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.
Refrigerator – When cooled and placed in an air-tight container, ajwain parathas last for 4-5 days.
Freezer – Paratha keep for 2-3 months when frozen. I recommend separating them with parchment paper, 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.
You can serve these crispy and flaky parathas with either ginger tea or masala chai with a side of pickle, raitas, or homemade yogurt for breakfast or brunch. You can also make them part of your main course, accompanied by
Yes, replace ghee with avocado or any neutral oil.
Let the paratha cool down for at least 5-6 minutes to prevent it from being soggy.
If you enjoyed this fragrant ajwain 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 recipe below shares step-by-step pictures on how to make a square paratha. Want to learn how to make this ajwain paratha in a circular or triangular shape? Check out this plain paratha post, where I share how to make round, square and triangle parathas.
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This flavorful methi paratha or methi roti makes the perfect savory breakfast, snack, or lunch accompaniment. The fragrant methi leaves make these healthy parathas a gastronomic experience that you won’t soon forget.
Paratha is a very popular North Indian flatbread that features flaky, ghee-slathered layers and a crispy texture. Growing up in a South Indian family meant I always had my Mother’s homemade idlis in my school lunch, but I would swap my North Indian friends for their parathas if I had the opportunity.
Whether it is the standard plain paratha, or a flavorful and failproof aloo paratha, these flaky Indian flatbreads are one of my favorite things to eat for breakfast, snack time, or even a school or work lunch.
This recipe for methi paratha is a savory, flavorful, and delicious variation that includes freshly chopped methi leaves, garlic, and spices. Serve it with butter and a side of pickle for a simple breakfast or alongside a creamy paneer curry for a complete meal.
Methi roti (or methi paratha) is made using a basic plain paratha base, which includes whole wheat flour, water, salt, oil (avocado or vegetable), and melted ghee. In addition to the basic dough, freshly chopped methi leaves, garlic, and spices are added to give a delicious and savory flavor.
Fenugreek (pronounced feh·nyu·greek) leaves have a slightly bitter taste and are similar to fennel or celery leaves in flavor. The Hindi word for fenugreek is methi, and this is what it is referred to in India, where it is commonly used in a variety of dishes.
Fenugreek greens have long been used in traditional medicine, and they contain a host of health benefits. Here are a few of the many benefits that methi has to offer:
Read more: Benefits of fenugreek leaves
Fenugreek, in addition to its Hindi word methi, is known by a variety of names throughout the world. This includes bird’s foot, Greek clover, alhova, fenogreco, chandrika, woo lu bar, bockshornklee, Greek hay, and many others.
Fresh fenugreek leaves tend to have mud in the roots. The easiest way to clean them is to remove the roots and pluck the leaves from the stems. Then clean the leaves and rinse them several times until the water runs clear. This will take care of any remaining mud.
If you’re familiar with methi thepla, you may be thinking that this methi paratha recipe sounds very similar and perhaps could even be the same. While it is true that the two are similar, they are different in several ways.
Methi paratha or fenugreek paratha recipe is also known by the following names:
For Rolling Out:
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.
Like all parathas, this fenugreek version pairs well with raitas, yogurt, or Indian pickle. It also tastes delicious with paneer curries, thanks to the buttery flavor. Here are a few of my favorite dishes to serve with methi paratha:
While thepla and methi paratha may seem very similar, there are significant differences that make them very distinct. While methi is made only with whole wheat flour, thepla can be made with besan (Bengal gram flour) or bajra (millet). Parathas also use a much softer dough made with water, while thepla has a firm dough made with yogurt. Methi thepla also calls for more ingredients, such as sesame seeds, ginger, and fennel seeds.
Methi (also known as fenugreek leaves) has a subtle bitterness and a similar taste to that of fennel or celery leaves. Methi leaves are not as bitter as the seed and add a fragrant and fresh flavor to a variety of dishes.
Since methi paratha is made with whole wheat flour, it is more nutrient-dense than other flatbreads, such as naan, which are typically made with refined flour. When paired with raita or paneer curries, it makes a delicious and filling healthy meal.
The best way to prepare this methi ka 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.
Make sure to bring the dough to room temperature before rolling out the parathas.
Refrigerator – When cooled and placed in an air-tight container, the rolled paratha lasts for 4-5 days.
Freezer – If you would like to freeze these for longer storage, they will keep 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.
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Love Indian samosas but hate deep-frying? Try this air fryer samosa recipe. With a crispy exterior and a delicious spiced potato filling, this air fried vegetable samosa recipe tastes and looks just like the deep-fried ones.
The classic samosa is triangular in shape and consists of a flaky pastry filled with a savory stuffing – often containing potatoes, peas, and spices, although meat may be included.
The pastry is then deep-fried in oil, drained, and served to hungry customers. It’s a popular street food with many variations based on the region it is made.
Apart from India and other countries in Southeast Asia, it is popular in North and East Africa, many Arab countries, Portugal, and Brazil, although it is known by various names.
While most Indians believe Samosa (pronounced suh·mo·suh) originated from India, shockingly, it is not. Its roots have been traced back to the Persians all the way to the 9th or 10th century when it was referred to as sanbusaj .
Some references in old Arab cookery books also call these minced meat-filled triangles sanbusak, sanbusaq, and sanbusaj (all derived from the Persian word sanbosag). These snacks were carried by merchants when they ventured out for trading.
Eventually, as these merchants traveled to Southeast Asia, the samosas made their way into India, then known as samsas, named because of their pyramid-like shape.
They became popular in India during the 13th or 14th century thanks to the chefs in the royal kitchens in Delhi. These chefs, who originally came from the Middle East and Central Asia, made samosas containing meat, ghee, onions, and other ingredients.
As the food traveled across India, the original became more of a guiding post as each region added its own special touches. As a result, the classic Indian samosas have become incredibly diverse.
The quintessential samosa, sometimes called potato samosa or vegetable samosa contains a spiced stuffing filled with potatoes and green peas. It’s wrapped in a dough made from all-purpose flour mixed with butter or ghee and deep-fried until crispy. This form is a traditional Indian style and is the most popular worldwide.
If you want to learn more, check out this fascinating article on the history of samosa.
You may know samosa by some of its alternative names and, of course, variations, including:
Having grown up in Mumbai (Bombay), I have probably consumed samosas every single week of my life. They were made fresh by street food vendors whose stalls you could find at every corner of the city and, of course, the college cafeterias.
Those piping-hot vegetable samosas were definitely hard to miss and even harder to resist.
When paired with hot masala chai, these roadside snacks tasted just divine.
I always wanted to make samosa at home, but to be honest, deep-frying is not my thing. I hate the mess it causes, and then I have to deal with a large vat of oil.
Having been obsessed with my air fryer lately, I thought this would be a good recipe to adapt. It just took a little bit of tinkering with the temperature, and I was able to nail the recipe.
The result was a crispy samosa with a flaky crust and a delicious savory potato filling without deep-frying. How satisfying!
I can’t wait for you to try this recipe and air fry samosas! These homemade samosas will be much healthier and tastier than the ones you find in Indian restaurants in the US.
You’ll need an air fryer to make this recipe. Here are the two that I recommend
Other equipment/tools
Full instructions are included in the recipe card, but here is the summarized version of how to fold the pastry for veggie samosas:
TIPS
The best way to savor these delicious samosas is with chutneys. Here are my favorite ones.
Don’t have the chutneys handy? Serve it with ketchup instead.
Yes, you can make frozen samosa in an air fryer, although the temperature and time depend on the particular brand and size. For Haldiram frozen cocktail or mini samosas (you can find them in Indian grocery stores), air fry at 400ºF for 10 minutes.
It is best to leave the samosas frozen and add them to the air fryer straight from the freezer. This will give them the best chance to crisp up and have a similar texture to that of deep-fried samosas.
If you want to keep your samosas crispy, brush ghee or oil on the outside before air frying. This small amount of oil will help them to crisp. Once they are done, keep them in the open air, and do not store them in a covered container until completely cooled. Any condensation will prevent them from staying crispy.
Yes. Samosas will reheat much better in an air fryer compared to a microwave. Just add them to an air fryer that has been preheated to 350ºF and cook them for 2-4 minutes or until crisp. Serve with your favorite chutney.
If your samosas are not crispy, it may mean that the fat (ghee) was not incorporated into the dough properly and/or the dough was not stiff. Next time, work the dough until very stiff. Make sure to brush the outsides of your prepared samosas with ghee or oil.
Yes, you can use whole wheat flour to make the samosa dough. Just know that the samosas won’t be as flaky as those made with all-purpose flour.
Whole samosas: Fill the samosas but don’t air fry them. Place them on a baking sheet and flash-freeze them for about two hours. Transfer them to an air-tight container and freeze them for about a month. No need to thaw them before air frying.
Filling: Alternatively, you could make the filling, refrigerate it for 2-3 days or freeze them for a month.
Dough: The dough can be made in advance and refrigerated for up to 3-4 days. Let it come to room temperature before rolling it.
If you have any leftover air-fried samosas, you can store them in an airtight container in the fridge for 3-5 days. For the best quality and crispiest results, allow them to cool to room temperature before transferring them to the container. Any warmth will become condensation and cause them to become soggy.
When you’re ready to reheat, preheat your air fryer to 350ºF and cook them for 2-4 minutes or until crisp and heated through.
These air fryer samosas are one of my favorite appetizers to make. Here are a few more easy air fryer recipes for you to try :
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This one-pot, restaurant-style, easy ghee rice (ney choru) recipe is a keeper. Learn how to dish up this aromatic south Indian dish in under 30 minutes using an Instant Pot or over the stovetop.
While this lightly spiced-up side dish is typically made for special occasions (entertaining, weddings, etc.), it is easy enough to make every night of the week. This simple ghee rice recipe pairs really well with kormas, dals, and curries.
If you haven’t had ghee rice before, here’s how I would describe it – Basmati rice cooked in ghee and served with tempered aromatic spices, cashews and raisins, and caramelized onions. While it has similarities to cumin or jeera rice, ghee rice has a mildly sweet taste due to the addition of dry fruits and a hint of sugar.
Growing up, ghee rice was reserved for when guests were over. It was served as a side dish to Kori gassi, masala egg, fish fry, and other Mangalorean dishes that mom would make. It is typically served in restaurants with kormas (both chicken and vegetarian), chicken curry, and egg curry.
Since I come from the Tulunad region in Karnataka, we call it ‘Neyita nuppu‘, where ‘Neyi’ stands for ghee and ‘nuppu’ means rice. This dish is also popular in Kerala and Tamilnadu and is popular as Malabar neyi choru (choru = rice).
Alternate names include Kerala ghee rice, Nei choru, Ghee fried rice, nei sadam, and ghee bhat.
TIPS
This perfect ghee rice recipe pairs well with any curry of your choice. Here are a few of my favorites:
While neyichoru or neyitha nuppu is a popular South Indian dish, I am sure there are regional variations to this dish across India. Here are a few different ways you can create your own twist to this easy ghee rice recipe.
You can cook Basmati rice up to 3 days ahead of time. Make sure to cool it completely before storing it in an airtight container. When ready to serve, add the tempered nuts and fried onions.
To save time, you could use store-bought fried onions in place of homemade fried onions.
Reheating leftover rice – Add a tablespoon of water for every cup of leftover rice. Mix well and pressure cook for zero minutes. When the cooking cycle is complete, move the valve to ‘venting’ to release pressure immediately.
You can also use a microwave to reheat the rice.
Looking for more ways to cook rice? Check out the recipes below.
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This easy recipe for Instant Pot Brown Basmati rice yields perfectly cooked, fluffy rice every time! This fragrant/aromatic rice can easily be prepared using the pot-in-pot method, making mealtime a breeze.
As a South Indian, I am very passionate about rice. I don’t think a single day has passed that I haven’t had rice in some form or another. Whether it’s a delicious dessert like my rice kheer recipe or a simple rice side dish, I feel like eating rice is in my DNA.
But when you consume rice daily, it is best to eat a type with a good nutrition profile.
That’s why I love Brown Basmati rice.
Not only is brown Basmati rice good for you, but it’s also very delicious. It has a nutty aroma and fluffy texture and is easy to make using my favorite appliance: the Instant Pot! This magical device prepares meals in less than half the time of traditional stovetop or rice cooker methods.
This rice recipe is no exception – it cooks up quickly in the Instant Pot with little hands-on time and yields perfect rice every time. And thanks to the saute function, it can be toasted with a bit of ghee for improved texture and flavor. You can’t do that in your typical rice cooker!
Basmati rice is an aromatic and delicious variety of rice widely consumed and prized for its texture. Basmati rice does not tend to clump together like some starchier varieties, so it is often served at Indian restaurants.
Brown basmati rice is the whole-grain version, which has both the germ and bran left intact. This leaves it with a brown color and a lovely nutty taste. Like all brown rice, brown Basmati tends to be slightly chewier than its refined version.
While brown Basmati rice is a whole-grain, white Basmati rice is made by removing the nutritious bran layer(also called the husk) and the germ, leaving just the starchy white portion behind. This process is also sometimes called “polishing,” and it results in rice that is less substantial and more subtle in both flavor and texture.
Brown rice is higher in dietary fiber and vitamins, while white rice tends to be more digestible. Whether you select brown or white rice for your dish is a matter of flavor and preference.
While this article, the complete guide: Pot in Pot Indian cooking, goes in depth about this cooking technique, here’s a quick guide, Brown Basmati rice can be cooked pot-in-pot with any curries that have a cooking time between 25-35 minutes.
Some examples are Rajma, langarwali dal, Chana masala, and Chowli.
TIPS
Rice is best when eaten fresh, but you can prepare brown Basmati rice in advance if you would like. Just follow the cooking instructions for the recipe, let the rice cool down completely and then transfer the cooked rice to an airtight container and store it in the fridge. Reheat according to the instructions below.
Refrigerator: Up to 3 days in an air-tight container.
Reheating leftover rice – Add a tablespoon of water for every cup of leftover rice. Mix well and pressure cook for zero minutes. When the cooking cycle is complete, move the valve to ‘venting’ to release pressure immediately.
Freezer: Store it for a month in an air-tight, freezer-safe container.
This brown Basmati rice can be used as a substitute for white Basmati rice. You can also use the pot-in-pot method so you can cook the rice at the same time as your main dish. Here are a few of my favorite Instant Pot curries:
While it is not essential, soaking Basmati rice reduces the cooking time and softens the grains. This helps them absorb more water and be less sticky when cooked.
Soak Basmati rice for 30 minutes. You can do a few things to make rice fluffy – Saute in ghee or oil or add ghee once the rice is cooked. Once the rice is cooked, use a fork to fluff the rice. This helps redistribute the steam and makes the grain fluffy and separate. Lastly, let the rice rest for a few minutes before serving.
Brown Basmati rice is not the exact same as your typical “brown rice”. The standard brown rice available in supermarkets is short or medium-grain rice, while brown Basmati rice is long-grain rice. This makes for distinct differences in texture as well as flavor. Standard brown rice also tends to be a bit sticker than the Basmati variety.
Both brown Basmati and brown Jasmine are good choices when it comes to rice. They are both whole grains and are easy to incorporate into your favorite meals. Basmati rice, however, is much lower on the glycemic index, making it a better choice for those who are avoiding blood sugar spikes.
Any regular brown rice is a good choice since it will be whole-grain and high in fiber and vitamins. Some brown rice varieties are better than others, but brown Basmati is at the top of the list for the healthiest rice. Because of its low glycemic index, it’s gentle on the blood sugar and contains more complex carbohydrates than any other variety.
If you enjoyed making this fragrant brown Basmati rice in the Instant Pot, I highly recommend you try one of my many rice recipes. Here are a few of my most popular:
If you follow this recipe, you shouldn’t run into these problems. But sometimes, we eyeball ingredients instead of measuring them, and things can go wrong if our estimates are inaccurate. Here’s how we can fix most issues –
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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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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:
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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.
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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.
Flavorful and flaky, this masala paratha recipe makes a hearty breakfast, filling lunch, or satiating snack. With variations for both paratha and roti, this spiced Indian flatbread is sure to hit the spot.
I love whipping up a batch of masala paratha when I am running out of groceries since the dough base is made with pantry-staple ingredients that I typically have on hand. Often made as comfort food, this spiced paratha makes an excellent snack or hearty breakfast.
This simple and flavorful masala paratha recipe is a variation of a traditional paratha. Unlike other forms of paratha, the spices are mixed with whole wheat flour before coming making a dough.
Alternate names: Gujarati masala roti, spicy roti, spiced paratha
If you have never had paratha, it is an unleavened flatbread traditionally made with whole wheat flour, salt, water, and ghee. Unlike rotis which are soft, parathas are crispy with flaky layers and golden brown spots.
Most commonly compared to a roti in Indian cuisine, this simple flatbread pairs well with everything from raitas to curries and more.
Paratha comes in many varieties, but the two most common include stuffed and layered. Stuffed paratha, like paneer paratha, tucks the filling into the dough during the rolling process. Layered parathas like this masala paratha recipe have spices or fillings added while making the dough.
Looking for a recipe for plain parathas? Learn how to make it 3 ways – round, triangle, and square-shaped.
You’ll need the following equipment to make these seasoned parathas
TIPS
Note: Don’t forget to turn your exhaust fan on when making parathas, or else your smoke alarm may go off.
If you are looking for more ways to make this masala paratha recipe, here are some of my favorite variations to try.
Masala roti and paratha use the same ingredients, and the dough is made the same way. The only difference is how they are rolled into circles. Parathas are rolled into a disc and then folded and then rolled again, whereas rotis are rolled only once.
You can see the difference below in how they turn out when cooked – parathas are flakier compared to rotis.
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.
Once your masala paratha or roti has been cooled down completely, it can be left unrefrigerated for 3-4 days in an air-tight container. You can also store the leftover paratha in the refrigerator or freezer for longer storage.
You can serve masala paratha hot or at room temperature. They taste great when served with
Paratha is a simple unleavened bread made with whole wheat flour (atta), water, salt, and oil or ghee. Some variations of paratha include stuffings, layers, or in the case of this recipe, spices.
Paratha makes a delicious breakfast, snack, or lunch option. It pairs well with raitas, chutneys, curries, and more! This masala paratha recipe also tasted great with a warm cup of tea.
The post Masala Paratha / Roti (Spiced Flatbread) appeared first on Simmer to Slimmer.
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