10+ Paratha Recipes You’ll Love for Easy and Delicious Meals

Paratha is a classic flatbread from South Asia, and honestly, it’s hard not to love it. The flaky, layered texture makes it stand out from your usual bread.

You’ll find parathas served plain or stuffed with all sorts of fillings, depending on your mood or what’s in your fridge.

Curious about making paratha at home? You don’t need fancy ingredients, and with a bit of practice, you’ll have fresh, delicious flatbreads for breakfast, lunch, or dinner.

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Ingredients for Basic Paratha:

• Whole wheat flour (atta)
• Water
• Salt
• Oil or ghee

Cooking Instructions:

1. Mix flour and salt in a bowl.
2. Add water a little at a time and knead into a soft dough.
3. Divide dough into small balls.
4. Roll each ball into a round.
5. Brush oil or ghee on the dough, fold, and roll again to make layers.
6. Cook on a hot pan until both sides turn golden brown.
7. Serve warm.

1) Classic Plain Paratha

The classic plain paratha is all about simplicity. You roll whole wheat dough into circles, then cook it on a hot griddle with a bit of oil or ghee.

This gives you soft layers and a slightly crisp outside. Pair it with yogurt, pickles, or curry—breakfast, lunch, or even a midnight snack.

The dough is just flour, water, salt, and a dab of oil. It’s a basic recipe, but the nutty flavor of whole wheat really shines.

Ingredients

• 2 cups whole wheat flour
• ½ tsp salt
• 2 tsp oil or ghee
• ¾ cup water (add more if needed)

Cooking Instructions

1. Mix flour, salt, and oil. Add water slowly to make a soft dough.
2. Cover and let the dough rest for 20 minutes.
3. Divide into balls and roll each into a circle.
4. Brush oil, fold, and roll again for layers.
5. Cook on a hot griddle or skillet over medium heat (350°F/175°C).
6. Flip when bubbles show, brush with oil, and cook both sides till golden.

2) Aloo (Potato) Paratha

Aloo Paratha is a favorite for a reason—flaky bread stuffed with spiced mashed potatoes. It’s especially loved in northern India and makes for a hearty breakfast.

For the filling, mash boiled potatoes and mix them with cumin, chili powder, and fresh herbs. The dough is rolled out, stuffed, and cooked on a hot pan with a little oil or ghee.

Serve it with yogurt, butter, or pickles. It’s comfort food at its best.

Ingredients

• 2 cups whole wheat flour
• 3-4 boiled potatoes
• 1 tsp cumin seeds
• 1 tsp chili powder
• 1 tsp salt
• 2 tbsp chopped cilantro
• 1 tbsp ghee or oil
• Water as needed

Cooking Instructions

1. Mash potatoes and mix with spices and cilantro.
2. Make dough by mixing flour, salt, and water until smooth.
3. Divide dough and filling into equal parts.
4. Roll out a dough ball, place filling in the center, fold edges, and roll again.
5. Cook on a hot pan over medium heat (375°F/190°C) with ghee or oil until golden on both sides.
6. Serve hot with yogurt or pickles.

3) Paneer Paratha

Paneer Paratha is stuffed with crumbled paneer (Indian cottage cheese) mixed with spices and fresh coriander. The filling is rich and flavorful.

You roll out the dough, stuff it with the paneer mix, then cook on a hot skillet until golden. It’s perfect for breakfast or lunch.

Try it with yogurt, butter, or pickle. It’s filling and honestly, a pretty healthy meal option.

Ingredients

• 2 cups whole wheat flour
• 1 cup paneer, crumbled
• 1-2 green chilies, finely chopped
• 2 tbsp coriander leaves, chopped
• ½ tsp ajwain (carom seeds)
• ½ tsp garam masala powder
• Salt to taste
• Water for dough
• Ghee or oil for cooking

Cooking Instructions

1. Mix flour with water and salt to make a soft dough. Let it rest for 15 minutes.
2. Combine paneer, chilies, coriander, ajwain, garam masala, and salt.
3. Divide dough and filling into equal portions.
4. Roll a dough ball into a small circle. Place paneer filling in the center.
5. Fold edges over the filling and roll gently into a flatbread.
6. Heat a skillet over medium. Cook each paratha with ghee or oil until golden.

4) Lachha Paratha (Layered Paratha)

Lachha Paratha stands out for its flaky, layered texture. Wheat flour and ghee make it rich and crisp.

You get those layers by rolling and folding the dough several times. It’s a bit of a process, but worth the effort.

Serve it hot, straight off the pan. It adds a nice crunch to any meal.

Check out this detailed Lachha Paratha guide if you want extra tips.

Ingredients

• 2 cups wheat flour
• 1/2 teaspoon salt
• 2 tablespoons ghee or oil (plus more for cooking)
• Warm water as needed

Cooking Instructions

1. Mix flour and salt. Add water gradually and knead to a soft dough.
2. Cover and let the dough rest for 30 minutes.
3. Divide into balls. Roll one ball into a thin circle.
4. Spread ghee, fold, and roll to create layers.
5. Heat a pan and cook paratha, brushing ghee on both sides until golden.
6. Serve warm.

5) Methi Paratha (Fenugreek)

Methi Paratha uses fresh fenugreek leaves for a unique flavor—there’s a hint of bitterness, but in a good way. It’s a healthy choice, great for breakfast or lunch.

Mix whole wheat flour with chopped methi, spices, and maybe a little yogurt to keep the dough soft. Cook on a hot griddle until golden brown.

It’s easy to make and goes well with yogurt, pickles, or chutney. If you want to sneak more greens into your meal, this is the way.

Ingredients

• 2 cups whole wheat flour
• 1 cup fresh fenugreek leaves (methi), chopped
• ¼ cup yogurt (optional)
• 1 tsp cumin seeds
• 1-2 green chilies, finely chopped
• Salt to taste
• Water as needed
• Oil or ghee for cooking

Cooking Instructions

1. Mix flour, methi, cumin, chilies, salt, and yogurt in a bowl.
2. Add water slowly and knead into soft dough. Cover and let rest 20 minutes.
3. Divide into small balls. Roll each into a flat circle.
4. Heat a skillet to medium-high (about 375°F / 190°C).
5. Cook parathas for 1-2 minutes per side, brushing oil or ghee as you go.
6. Serve hot with yogurt or your favorite side.

6) Spinach Paratha

Spinach paratha is an easy way to get more greens in your diet. Just mix chopped spinach into whole wheat flour dough and you’ll get a nice color and a little nutrition boost.

You can add cumin or ajwain for more flavor. Rolling the dough thin makes it cook better and keeps it soft.

Great for breakfast or a light lunch. Serve with yogurt, pickle, or chutney.

Ingredients:

• 2 cups whole wheat flour
• 1 cup fresh spinach, chopped
• 1/2 teaspoon ajwain or cumin seeds
• Salt to taste
• 2 teaspoons oil
• Water as needed

Cooking Instructions:

1. Mix flour, spinach, spices, salt, and oil in a bowl.
2. Add water bit by bit and knead to form a soft dough.
3. Divide into balls and roll each into a circle.
4. Heat a pan on medium.
5. Cook each paratha 1-2 minutes per side until golden spots show up.
6. Brush with a little oil if you like.
7. Serve warm with your favorite side.

Want a more detailed recipe? Check out this spinach paratha recipe.

7) Egg Paratha

Egg Paratha brings together soft flatbread and a savory egg filling. The dough is made from whole wheat flour, and the egg stuffing gets a boost from onions and spices.

It cooks up quickly—perfect for breakfast or a light meal. The egg cooks inside as the bread turns golden and crispy.

Throw in some herbs or chili powder if you want a little extra flavor. It’s a satisfying way to enjoy eggs.

Ingredients

• Whole wheat flour – 2 cups
• Eggs – 2 large
• Onion – 1 small, finely chopped
• Salt – 1 tsp
• Black pepper – ¼ tsp
• Chopped herbs (optional) – 1 tbsp
• Oil or ghee – 2 tbsp

Cooking Instructions

1. Mix flour with salt and enough water to make a soft dough. Let it rest.
2. Beat eggs with onion, pepper, and herbs.
3. Roll dough into small circles.
4. Heat a pan on medium-high.
5. Spread a spoonful of egg mixture on one circle of dough.
6. Cover with another circle and seal the edges.
7. Cook on the pan, brushing oil, flipping till both sides are golden (about 3-4 minutes each side).
8. Serve hot.

For more details, check out Swasthi’s Egg Paratha recipe.

8) Onion Paratha

Onion paratha’s one of those simple, homey flatbreads that just hits the spot. You make it by stuffing whole wheat dough with a spicy onion mix.

The filling comes together with onions, a sprinkle of ajwain, salt, and chili powder—nothing fancy, but it works. Once you’ve got the mix ready, you roll out the dough, spoon in the onion filling, and fold it up.

Roll it out gently so the onions don’t burst through. Toss it onto a hot griddle, and cook until both sides turn golden brown.

Honestly, it’s perfect for breakfast or a quick snack. I like mine with a dollop of yogurt or a bit of pickle—adds a nice tang.

Ingredients

• 2 cups whole wheat flour
• Water, as needed
• 2 large onions, finely chopped
• 1 tsp ajwain (carom seeds)
• 1 tsp chili powder
• Salt to taste
• Ghee or butter for cooking

Cooking Instructions

1. Mix the flour with water and knead it into a soft dough. Set aside for a bit.
2. In a separate bowl, toss together onions, ajwain, chili powder, and salt.
3. Divide the dough into balls and flatten one out.
4. Scoop some onion mix into the center, fold the edges over, and roll it out gently.
5. Cook each paratha on a hot griddle with ghee or butter until both sides are golden—usually about 3-4 minutes per side.
6. Serve warm, and enjoy.

You can check out this onion paratha recipe if you want more details.

9) Garlic Paratha

Garlic paratha’s got a punchy flavor from fresh garlic and herbs. The layers turn out crispy and buttery, making it hard to stop at just one.

You can pair it with yogurt, pickles, or whatever curry you’re craving. The dough’s pretty basic—whole wheat flour, garlic, and a splash of oil.

Adding chopped coriander or a pinch of extra spice? Always a good idea. You roll out the dough, smear garlic over it, and fold it up for those flaky layers.

Throw it onto a hot griddle, and cook until both sides look golden and crisp. If you brush it with butter at the end, it just gets better.

It’s quick, unfussy, and works for breakfast or any meal when you want something a little different.

Ingredients:

• 250 g whole wheat flour
• 5 cloves garlic (minced)
• 1 tbsp oil
• 1 tsp salt
• 2 tbsp chopped coriander
• Water (as needed)

Cooking Instructions:

1. Mix flour, salt, and oil in a bowl.
2. Add water bit by bit until you get a soft dough.
3. Knead in the minced garlic and coriander.
4. Divide the dough into balls and roll each one thin.
5. Cook on a hot griddle (about 350°F / 175°C) until both sides are golden brown.
6. Brush with butter if you’re feeling indulgent.

10) Gobi (Cauliflower) Paratha

Gobi paratha’s an Indian classic—flatbread stuffed with spiced, grated cauliflower. It’s filling, warm, and honestly, I think it’s even better for dinner than breakfast.

Start by grating some raw cauliflower and mixing it with herbs and spices. Stuff that mixture into whole wheat dough and roll it out carefully.

Cook each paratha on a hot griddle until both sides are golden brown and a little crisp at the edges. If you’re worried about sogginess, you can bake the grated cauliflower for a few minutes first.

That step keeps things from getting watery and makes the paratha easier to handle.

Ingredients

• 2 cups grated cauliflower
• 2 cups whole wheat flour
• 1-2 green chilies, chopped
• 1 tsp cumin seeds
• 1 tsp grated ginger
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• Salt to taste
• Water for dough
• Oil or ghee for cooking

Cooking Instructions

1. Crank your oven up to 430°F (220°C). Spread out the grated cauliflower on a tray, and bake for 10 minutes.

2. Toss the cauliflower with spices, chilies, and a pinch of salt.

3. Pour some water into your flour and knead it until you get a soft dough.

4. Split both the dough and the cauliflower mix into equal-sized balls.

5. Roll out the dough balls into circles. Plop the cauliflower filling in the middle, then pinch the edges to seal.

6. Roll them out again, but go easy—just enough to flatten.

7. Toss them onto a hot griddle. Brush on some oil or ghee, flip, and cook until they’re golden.

8. Serve these hot, with a dollop of yogurt or your favorite pickle.