Paratha & Parotta - One Sandwich - The Joy of Sandwiches

Paratha stuffed with sattu (roasted gram flour) mixed with spices, onion, green chili. Bihar specialty.

Paratha stuffed with spiced onion (pyaaz) filling.

Mint (pudina) mixed into paratha dough.

Layered, flaky flatbread made from maida; beaten and stretched, cooked on griddle with oil. Served with kurma, salna, or gravy.

Paratha stuffed with spiced crumbled paneer.

Paratha with spinach (palak) mixed into dough or as filling.

Kolkata specialty; paratha stuffed with minced meat and egg mixture, shallow fried. Rich and decadent.

Paratha stuffed with spiced grated radish (mooli)—slightly peppery.

Paratha stuffed with combination of spiced vegetables.

Paratha with fresh fenugreek leaves (methi) mixed into dough—slightly bitter, aromatic.

Malabar region's flaky parotta, often fluffier.

Layered flaky paratha (not stuffed); multiple thin layers give crispy texture.

Shredded parotta stir-fried with egg, vegetables, and spices—like fried rice but with bread. Street food.

Kerala-style flaky parotta.

Paratha stuffed with spiced minced meat (keema).

Paratha stuffed with spiced grated cauliflower (gobi).

Paratha cooked with beaten egg spread on top while cooking.

Kothu parotta with scrambled egg.

Paratha stuffed with spiced cooked lentils (chana dal or moong dal).

Paratha stuffed with spiced shredded chicken.

Kothu parotta with chicken pieces.

Spicy chicken fry with porotta.

Spicy beef fry (Kerala-style dry beef with coconut, curry leaves) served with porotta.

Stuffed flatbread with spiced mashed potato filling (potato, green chili, cilantro, amchur, cumin); rolled out and cooked on tawa with gh...