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From the stuffed, ghee-loaded parathas of the North to the flaky, layered ones of the South, the variety of parathas in India reflects a diverse culture. Every region has its own spin- some loaded with spiced vegetables, others with eggs, meats, grains, etc. Parathas are not just a breakfast staple, but they are an absolute comfort food that reveals a story of practice, tradition, climate, and infusion of local flavours. Whether it is the bold flavour of Amritsari kulcha, the royal Mughlai paratha, or the crisp Thalipeeth from Maharashtra, every bite offers a taste that relishes its regional identity.
Down south, the Malabar Parotta displays Kerala’s love for consistency and texture. Together, these parathas represent India’s ability to turn a simple dough into soulful, satisfying meals to enjoy. Ideal for lunch, breakfast, brunch, dinner or festive treats, they combine India’s kitchens through layers of taste, fragrance, and nostalgia.
Amritsari Kulcha Paratha Punjab
A breakfast favourite among almost every Punjabi, the amritsari kulcha paratha is stuffed with a spicy potato filling prepared by mixing onions and coriander with a dash of red chilli, salt, black pepper, crushed ajwain, chaat masala, and a hint of black salt. To make the kulcha paratha, roll the wheat dough by filling it generally with the stuffing, seal it and make it round in paratha shape with the help of a rolling pin. Cooked in a tandoor or on a tawa by applying a generous amount of ghee, it is crispy on the outside and soft on the inside. The savoury filling gives every bite a bold, bursting flavour. This amritsari kulcha paratha is best enjoyed with chutney, hot chole and a dollop of white butter.
Mughlai Paratha, West Bengal
Rich in taste and indulgent, the Mughlai paratha combines the Mughal influences with Bengali taste. It is prepared by stuffing paratha dough with whisked eggs, onions, green chillies, and chopped meat or minced paneer, as per preference. Cooked until it turns flaky and crispy, mughlai paratha has a buttery taste with a spicy zing. The outer layer of this paratha is golden, whereas the filling keeps the interior moist and full of various tastes. It tastes best when served with kasundi and salad; it is a pure street-food indulgence.
Thalipeeth Paratha, Maharashtra
It is a multigrain Maharashtrian paratha that is prepared by mixing roasted flours such as jowar, bajra, rice, and besan with chopped onions, green chillies, coriander, and a blend of spices. This paratha has a nutty, earthy flavour as it is prepared by mixing various flours and has a slightly crispy texture. Thalipeeth paratha is cooked with a generous amount of ghee on a hot tawa and served with white butter or yoghurt. Not only tasty, but also packed with essential nutrients, making it a wholesome, protein-rich paratha ideal for those looking for a healthier version of parathas.
Kerala Parotta, Malabar Region
Soft and flaky, this parotta is a South Indian variation on the North’s paratha, which is prepared with refined flour, oil, and milk. Its buttery texture and soft layers make it a true indulgence in every bite. The dough is rolled, stretched, curled, and flattened multiple times to attain its signature flaky texture before it is cooked with oil. Lightly crisp from the edges and soft from inside, it goes perfectly with spicy curries such as chicken or vegetable stir-fry. It is a must-try for those who love to try new textures and tastes.
Banarasi Chana Dal Paratha, Uttar Pradesh
It is a unique paratha hailing from Banaras, which is prepared by stuffing the coarsely ground chana dal that is cooked by mixing mild spices and a hint of hing. The filling of chana dal gives the paratha a nutty and slightly sweet flavour, which is balanced by the earthy ghee. Crispy from outside and hearty from inside, it is best enjoyed with tangy imli chutney or kaddu ki sabzi for a wholesome, satisfying meal. This chana dal paratha is a perfect example of simple yet soul-satisfying cuisine of Banaras, that offers both protein and comfort in every bite, making it perfect for a filling breakfast or for a festive feast.
