Sattu Paratha
Paratha stuffed with sattu (roasted gram flour) mixed with spices, onion, green chili. Bihar specialty.
Paratha & Parotta
Parotta
Layered, flaky flatbread made from maida; beaten and stretched, cooked on griddle with oil. Served with kurma, salna, or gravy.
Paneer Paratha
A whole-wheat pocket sealed around spiced crumbled paneer and griddled on a tawa. The stuffed wheat bread the Manasollasa set down around 1130 CE, filled with cheese instead of jaggery.
Palak Paratha
A whole-wheat paratha green to its core, spinach blanched and pulped into the dough, laminated on the tawa, folded by hand around pickle, curd, or a dry sabzi.
Mughlai Paratha
Kolkata specialty; paratha stuffed with minced meat and egg mixture, shallow fried. Rich and decadent.
Mooli Paratha
Paratha stuffed with spiced grated radish (mooli)—slightly peppery.
Mixed Veg Paratha
Paratha stuffed with combination of spiced vegetables.
Methi Paratha
Paratha with fresh fenugreek leaves (methi) mixed into dough—slightly bitter, aromatic.
Laccha Paratha
Layered flaky paratha (not stuffed); multiple thin layers give crispy texture.
Kothu Parotta
Shredded parotta stir-fried with egg, vegetables, and spices—like fried rice but with bread. Street food.
Gobi Paratha
Paratha stuffed with spiced grated cauliflower (gobi).
Egg Paratha
Beaten egg poured into a split, half-cooked paratha on a live tawa and welded into its leaves: the North Indian late-night dhaba egg paratha, a flatbread with an omelette cooked into its core.
Dal Paratha
Paratha stuffed with spiced cooked lentils (chana dal or moong dal).
Beef Fry with Porotta
Spicy beef fry (Kerala-style dry beef with coconut, curry leaves) served with porotta.
Aloo Paratha
Stuffed flatbread with spiced mashed potato filling (potato, green chili, cilantro, amchur, cumin); rolled out and cooked on tawa with gh...