11 Delicious Paratha Recipes That Are Healthy To Boot!

Made with whole wheat flour and stuffed with healthy ingredients, these parathas are rich in proteins, vitamins, minerals, fibre and healthy carbs. Recommended by nutritionist Tara Murali, Diabetacare they are also low in fat and diabetic-friendly. Parathas happen to be an easy and hassle-free option for office tiffins and school lunch boxes!

1. Pizza Paratha

via Burrp

Makes 1 paratha

Ingredients
? 1/2 tsp oil for cooking

Dough
? 50 g wheat flour (gehun ka atta)
? 1/4 tsp carom seeds (ajwain)
? 1/4 tsp cumin seeds (jeera)
? 1/4 tsp dried mango powder (amchur)
? Salt to taste

Filling
? 1 cube of cheese, grated
? 10 g tomato, chopped
? 10 g carrot, grated and boiled
? 10 g peas, boiled
? 10 g sweet corn, boiled
? 1/4 tsp finely chopped green chillies
? Salt to taste
? 1 tbsp finely chopped coriander leaves
? 1 tsp dried basil

Method
? In a large bowl, combine the wheat flour, carom seeds, cumin seeds, dried mango powder, salt and oil. Knead into a smooth and soft dough, using a little water.
? Cover the dough and set it aside for 15 to 20 minutes. After that, divide it into 2 balls, flatten them a little and keep them aside.
? In another bowl, combine all the ingredients for the filling.
? Roll out the dough into 2 rotis. Spread the filling on one and place the other roti on the top of it and seal the edges.
? Heat a griddle (tava) and cook the paratha until both sides are done.
? Serve hot.

Nutrition values per paratha
? Energy: 274.7 kcal
? Carbohydrates: 39 g
? Protein: 9.5 g
? Fat: 3.5 g
? Glycaemic Index: 55 (Calculated only for the cereals)

2. Mixed Vegetable Paratha

via Haldiram's

Makes 6 to 7 parathas

Ingredients
? Wheat flour (gehun ka atta) for dusting
? Oil to cook the parathas

Dough
? 1? cup wheat flour (gehun ka atta)
? 1/4 tsp salt
? 2 tsp oil

Vegetable stuffing
? 1 tbsp oil
? 1 tsp cumin seeds (jeera)
? 1 medium-sized onion, chopped
? 1/2 tsp ginger-garlic paste
? 1/2 cup French beans, finely chopped
? 1/4 cup peas
? 3/4 cup carrot and cabbage mixed, finely chopped
? 1/4 cup coriander leaves, finely chopped
? 1 tsp red chilli powder
? 1/4 tsp turmeric (haldi) powder
? 1 tsp garam masala
? 1? tsp coriander (dhania) powder
? 1/2 tsp cumin (jeera) powder
? Salt to taste

Method
? In a bowl, mix together the wheat flour, salt and oil and make a soft dough.
? Boil the onions, peas, carrots, cabbage and French beans in hot water. Drain the vegetables once they are cooked.
? After, add the other ingredients of the stuffing to the boiled vegetables.
? Make small balls of the dough and roll each into a small roti.
? Stuff each roti with the vegetable mixture and roll it out into a paratha.
? Cook the parathas on a pan (tava). Apply a little oil on each side while cooking it.
? Serve hot.

Nutrition values per paratha
? Energy: 266 kcal
? Carbohydrates: 44.7 g
? Protein: 8.4 g
? Fat: 1 g
? Glycaemic Index: 55 (Calculated only for the cereals)

3. Mushroom Paratha

via KitchenChemistry

Makes 5 parathas

Ingredients

Dough
? 2 cups wheat flour (gehun ka atta), plus more for dusting
? Salt to taste
? Water as needed
? Oil to cook the parathas

Filling
? 1 tsp oil
? 1 medium-sized onion, finely chopped
? 1 green chilli, finely chopped
? 1 tsp grated ginger
? 1 tsp finely chopped garlic
? 1 cup finely chopped spring onion
? 200 g mushrooms, finely chopped
? 1 tsp cumin (jeera) powder
? 1 tsp garam masala powder
? 1 tsp black pepper powder
? Salt to taste

Method
? Add salt and a little water to the flour, and knead it into a soft dough. Cover the dough and let it rest while you make the filling.
? Heat the oil in a pan, add the onion and green chilli and fry them lightly.
? Add the ginger and garlic and mix well.
? Add the mushroom and keep cooking till it is done. Then, add the cumin powder, garam masala powder, salt and pepper and mix well.
? Lastly, add the spring onion and mix well.
? Divide the dough into equal balls. Take two of them and roll them out into rotis.
? Place some of the filling on one roti and cover it with the other roti. Roll it out and then put it on a hot griddle (tava).
? Drizzle oil on both sides and cook till the paratha is golden.
? Serve hot.

Nutrition values per paratha
? Energy: 234 kcal
? Carbohydrates: 38.9 g
? Protein: 7.9 g
? Fat: 1.1 g
? Glycaemic Index: 55 (Calculated only for the cereals)

4. Chicken Keema Paratha

via FlavorsOfMumbai

Makes 2 parathas

Ingredients
? 75 g chicken keema
? 100 g whole wheat flour (gehun ka atta)
? Water as required
? Salt to taste
? 2 tbsp oil

Method
? Prepare the chicken keema in advance.
? Knead the flour, salt and water into a smooth and soft dough.
? Cover the dough with a damp cloth. Allow it to rest for 10 minutes.
? Shape the dough into marble-sized balls. Roll each one into a small roti, 3 inches in diameter.
? Take a roti and spread some keema over it, leaving the edges plain. Cover it with another roti.
? Cook it on a griddle (tava) until golden specks appear on both sides.
? Serve hot with ketchup or mint chutney.

Nutrition values per paratha
? Energy: 276.5 kcal
? Carbohydrates: 34.7 g
? Protein: 17.6 g
? Fat: 2.3 g
? Glycaemic Index: 55 (Calculated only for the cereals)

5. Mughlai Paratha

via IndiaMarks

Makes 4 parathas

Ingredients
? 100 g whole wheat flour (gehun ka atta)
? Salt to taste
? Oil to cook the parathas

Filling
? 2 eggs
? 1 tbsp chopped spring onion
? 1/2 tsp finely chopped chillies
? 1/2 tbsp finely chopped mint (phudina)
? 15 g carrot, finely chopped
? 15 g French beans, finely chopped
? 15 g red and yellow capsicum, finely chopped
? Salt to taste
? A pinch of black pepper powder

Method
? In a small bowl, break the eggs and whisk them with all the ingredients for the filling.
? Sift the flour and knead it into a soft dough with salt and a little water. Roll it out into 4 rotis.
? Heat a griddle (tava) and semi-cook the rotis till they are lightly done on both sides.
? Pour the egg mixture on a semi-cooked paratha and fold it lightly to form a semi-circle.
? Apply 1/2 tsp of oil on each side, cover it and let it cook for a minute. Turn the paratha over, cover it again and let it cook for another minute.
? Uncover the paratha and check to see if the egg is cooked. If it oozes out, the paratha still needs to be cooked a little bit more.
? Serve hot.

Nutrition values per paratha
? Energy: 107 kcal
? Carbohydrates: 14.7 g
? Protein: 13 g
? Fat: 7.5 g
? Glycaemic Index: 55 (Calculated only for the cereals)

6. Sprouts & Paneer Paratha

via TarlaDalal

Makes 2 parathas

Ingredients
? 50 g wheat flour (gehun ka atta)
? 30 g yoghurt
? 35 g paneer, scrambled
? 30 g sprouted green gram (green moong dal sprouts), boiled
? 20 g chopped onion
? 1 green chilli, chopped
? 1/4 tsp garam masala powder
? 1/4 tsp carom seeds (ajwain)
? A few curry leaves (kadi patta)
? Salt to taste
? 1 tsp oil

Method
? Take the wheat flour and gradually add the yoghurt and water to it and knead it into a soft dough. Keep the dough aside for half an hour.
? Heat the oil in a pan and fry the carom seeds and curry leaves.
? Add the chopped onions and green chillies and cook them until they turn brown.
? Add the scrambled paneer, sprouts, garam masala powder and salt.
? Cook it on low heat for a few minutes. Switch off the flame and let it cool.
? Divide the dough into 2 equal portions and roll them out into rotis.
? Place half the paneer stuffing in each roti, seal the edges and roll it into a paratha.
? Heat a griddle (tava), drizzle oil on it and cook each paratha on both sides until it is well cooked.
? Serve hot.

Nutrition values per paratha
? Energy: 167.8 kcal
? Carbohydrates: 20.3 g
? Protein: 7 g
? Fat: 4 g
? Glycaemic Index: 55 (Calculated only for the cereals)

7. Peanut & Palak Paratha

via ChefInYou

Makes 2 parathas

Ingredients
? 30 g wheat flour (gehun ka atta)
? 25 g gram flour (besan)
? 20 g rice flour (chawal ka atta)
? 1 cup spinach puree
? 2 tbsp yoghurt
? 1/2 inch piece of ginger
? 2 ¨C 3 green chillies
? 1 tbsp peanuts
? 1/2 tsp sesame seeds (til)
? 1/4 tsp turmeric (haldi)
? 1/2 tsp red chilli powder
? 1/2 tsp coriander (dhania) powder
? 1/2 tsp cumin (jeera) powder
? Salt to taste
? 1 tbsp oil
? Water as required

Method
? Dry roast the peanuts and sesame seeds till they start to pop and change colour.
? Grind together the peanuts, sesame seeds, ginger and green chillies to a fine paste.
? Add the ground paste, all the spice powders and salt to the spinach puree. Mix well.
? Sieve together the wheat, gram and rice flours.
? Add the spinach puree and yoghurt to the flour mixture. Mix well.
? Knead into a firm dough. Cover with a damp cloth and set aside for 10 minutes.
? Divide the dough into 2 equal parts. Roll each part into a ball. Cover it with a damp cloth.
? Heat a griddle (tava). Spread 1/2 tsp oil on the surface.
? Using a floured surface, roll each ball into a paratha.
? Place the paratha on the tava and cook it till it is done. Drizzle a little oil on it if required.
? Serve with yoghurt or pickle.

Nutrition values per paratha
? Energy: 146 kcal
? Carbohydrates: 13.5 g
? Protein: 7 g
? Fat: 3.7 g
? Glycaemic Index: 55 (Calculated only for the cereals)

8. Besan & Methi Paratha

via TarlaDalal

Makes 2 parathas

Ingredients
? 30 g wheat flour (gehun ka atta)
? 20 g gram flour (besan)
? 25 g fenugreek (methi) leaves
? 1 green chilli
? 1/2 inch piece of ginger
? 1/4 tsp cumin seeds (jeera)
? Salt to taste
? Oil to cook the parathas

Method
? Wash the fenugreek stems and drain the excess water.
? Grind the fenugreek leaves, green chilli and ginger to a fine paste in a mixer.
? Sift the flour, add the fenugreek paste, salt and oil and knead into a soft dough.
? Cover the dough and keep it aside for 20 minutes.
? Divide the dough into two small balls. Roll them into rotis, rub a little oil on them and fold them twice.
? Rub a little more oil on them, fold them into triangles and roll them into triangular parathas using some flour.
? Heat a griddle (tava), drizzle oil on it and cook the parathas on both sides until they are well cooked.
? Serve hot.

Nutrition values per paratha
? Energy: 123 kcal
? Carbohydrates: 10.4 g
? Protein: 4 g
? Fat: 0.9 g
? Glycaemic Index: 55 (Calculated only for the cereals)

9. Chana Dal Paratha

via TarlaDalal

Makes 3 parathas

Ingredients

Dough
? 100 g whole wheat flour (gehun ka atta)
? Water as required
? Salt to taste

Stuffing
? 50 g Bengal gram (chana dal), soaked overnight
? 2 cups water
? 25 g onion, finely chopped
? 1 ¨C 2 green chillies, finely chopped
? 1/2 tsp carom seeds (ajwain)
? 1/2 tsp garam masala
? 1/2 tsp dried mango powder (amchur)
? Chopped coriander leaves (optional)
? Ghee or oil to cook the parathas
? Salt to taste

Method
? In a mixing bowl, mix the ingredients for the dough, using 1/2 cup of water.
? Knead the dough until it is soft, and then let it rest for 30 minutes.
? Pressure cook the soaked chana dal for 1 to 2 whistles, till it is well cooked. Drain out the excess water.
? Mix the dal with the onions, amchur, garam masala, ajwain, green chillies and salt.
? Pinch out a medium-sized ball from the dough. Roll it out into a small circle with a rolling pin.
? Put some stuffing in the centre. Bring the edges together and join them in the centre.
? Apply pressure with your fingers and press the edges down to make a neat stuffed ball. Make sure there are no tears or cracks.
? Gently roll out the stuffed dough ball with a rolling pin. Make sure that the parathas do not break.
? Put the rolled paratha on a griddle (tava).
? Cook it with oil or ghee until it is done.
? Serve it hot with yoghurt or pickle.

Nutrition values per paratha
? Energy: 209 kcal
? Carbohydrates: 34 g
? Protein: 11.4 g
? Fat: 1.5 g
? Glycaemic Index: 55 (Calculated only for the cereals)

10. Rajgira Paratha

via TarlaDalal

Makes 2 parathas

Ingredients
? 1/2 cup rajgira flour (cholai/ramdaana)
? 1/8 cup boiled, peeled and mashed potatoes
? 1 tbsp finely chopped coriander
? 1/4 tsp freshly ground black pepper (kalimirch) powder
? Salt to taste
? Rajgira flour (cholai/ramdaana) for rolling
? Oil for cooking

Method
? Combine the rajgira flour, potatoes, salt and pepper in a bowl and knead them into a semi-soft dough using a little water.
? Divide the dough into 4 equal portions and roll out each portion into a roti, using a little rajgira flour for rolling.
? Heat a non-stick griddle (tava) and cook the paratha, using a little oil, till it turns golden brown on both sides.
? Serve immediately with green chutney and yoghurt.

Nutrition values per paratha
? Energy: 227 kcal
? Carbohydrates: 3.6 g
? Protein: 7.7 g
? Fat: 0.9 g

11. Raw Papaya Paratha

via i2Cook

Makes 4 parathas

Ingredients
? 200 g whole wheat flour (gehun ka atta)
? 1 small raw papaya, peeled and grated
? 2 ¨C 3 green chillies, finely chopped
? 1 tsp cumin seeds (jeera)
? 2 tsp coriander leaves
? 1 tsp chilli powder
? 1 tsp dried mango powder (amchur)
? 1 tsp garam masala
? Salt to taste
? Oil for cooking

Method
? Add a little water to the flour and knead it into a soft dough. Cover it and keep it aside for 30 minutes.
? In another bowl, squeeze out the excess water from the papaya, add the remaining ingredients to it and mix well.
? Divide the dough into 4 equal portions.
? Divide the stuffing into 4 equal portions.
? Roll out a portion of the dough into a circle, 4 inches in diameter.
? Place one portion of the stuffing in the centre and bring the edges together in the middle to seal it tightly. Roll it out again.
? Heat a griddle (tava) and cook each paratha, using a little oil.
? Serve hot.

Nutrition values per paratha
? Energy: 246 kcal
? Carbohydrates: 36.7 g
? Protein: 6.3 g
? Fat: 0.9 g
? Glycaemic Index: 55 (Calculated only for the cereals)