Paratha is an Indian flatbread that is popular in modern-day India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Singapore, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago, where wheat is the traditional grain. The words parat and atta are combined to form the word paratha, which literally means layers of cooked dough. Manasollasa, a 12th-century Sanskrit encyclopaedia published by Someshvara III, who reigned in present-day Karnataka, contains recipes for several stuffed wheat puranpolis (which Achaya (2003) refers to as parathas). Puran poli, on the other hand, is a different bread. Nijjar (1968), in his book Panjab under the Sultans, 1000–1526 A.D., mentions that parathas were popular among Punjab's nobility and aristocracy. Parathas are associated with Punjabi and North Indian cuisine, according to Banerji (2010). Parathas are stuffed with a variety of fillings in the Punjabi style. Mughals, according to Banerji, were also fond of parathas, which gave rise to the Dhakai paratha, which is multilayered and flaky and named after Dhaka, Bangladesh. The paratha can be prepared in a variety of ways. You can choose any method that is convenient for you in terms of time and utensils.  The basic ingredients in paratha remain wheat flour, but the filling changes with the inclusion of various ingredients.

Here are some different types of Paranthas that you can relish for dinner-

Egg Parantha

A wonderfully layered flatbread with omelette stuffing is known as an egg paratha or anda paratha. It's a simple and healthy Indian dish cooked with whole grain wheat flour that's high in protein and fibre. Anda Paratha is the perfect weekend option for all those Eggetarians seeking eggs and paratha at the same time. Make the paratha and put it in the egg batter on the skillet, frying both sides of the paratha.

Delicacy for all the egg lovers/


Aloo Pyaaz Parantha

Aloo pyaaz parantha is another type of scrumptious parantha that is made with a stuffing of raw chopped onions and boiled potatoes. It is one of the best options for a lazy dinner because it can be made quickly and easily at home. You may cook this paratha in any kind of hearty oil to make it healthier. When you bite into it, you get a silky creamy layer mixed with the crispness of raw onions and mashed boiled potatoes. 

Punjabi staple parantha served best with butter/


Mutton Keema Parantha

This is a Pakistani recipe that is unique. This mutton keema paratha, which is popular during Ramzan, dates back to the Mughal Empire. This flatbread dish will tantalise your taste buds with its spicy minced mutton stuffing. Combine it with raita and chutney for a quick and healthy dinner. This is a filling dinner dish where you can taste the keema's juiciness in every bite.

Goodness of mutton keema stuffed in a parantha/


Cheese Parantha

The cheese paratha is a new take on the classic paratha. The stuffing is made up of a lot of cheese, garlic, red chilly powder, green chillies, and coriander, and it's cooked like any other regular paratha. When the Paratha is cooked on a hot griddle (Tawa), the cheese melts, adding richness and flavour. It's a type of paratha made with whole wheat flour with a cheese filling that's out of this world. You can use any type of cheese for the filling, but be careful not to make them too heavy.

Parantha with a melted cheese oozing out/


Palak Pyaaz Parantha

Palak paratha is an unleavened Indian flatbread that is crispy on the exterior and soft on the inside. It includes spinach, whole wheat flour, chiles, and carom seeds and is free of onion and garlic. Serve this delicious flatbread with white butter, curd, or pickles for breakfast.

This parantha is rich in Iron/