Paratha

whole wheat flour (about 120 grams) • salt • chili flakes • oil, plus more for frying • For the stuffing: • boiled potatoes • finely chopped green chili • chili flakes • roasted cumin powder • salt • chaat masala • chopped cilantro

spinach • whole wheat flour (about 150 grams) • piece ginger • garlic (optional) • green chili • chili flakes • chaat masala • Salt to taste • ghee or oil (for mixing into dough) • Ghee or oil as needed (for cooking parathas)

whole wheat flour (about 120 grams) • all-purpose flour (about 120 grams) • eggs • finely chopped cabbage (about 40 grams) • tomato, finely chopped • onion, thinly sliced • Oil, as needed, for cooking the paratha • Salt, to taste • tomato ketchup • black pepper • Water, as needed, for kneading the dough

boiled potatoes • onion • mint, cilantro, green chili, garlic, and ginger chutney (blended) • sweet tamarind chutney • plain yogurt • regular salt • black salt • chaat masala • cumin powder • red chili powder • Cilantro, • Fine sev (crispy chickpea noodles),

tomatoes • onion • -inch piece ginger • garlic cloves • oil • turmeric powder • coriander powder • red chili powder • mustard seeds • cumin seeds • asafoetida (hing) • curry leaves •

whole wheat flour (about 150 grams) • Cilantro leaves, • boiled potato (mashed) • Grated cauliflower, • Green peas, • Grated bell pepper, • Finely grated carrot, • ginger and green chili paste • garam masala • dried mango powder (amchur) • chaat masala • turmeric powder •

whole wheat flour (about 120 grams) • boiled potatoes • Chopped fresh cilantro, • salt • red chili powder • Oil,

split moong dal with skin (about 250 grams) • whole wheat flour (about 500 grams) • chickpea flour (about 150 grams) • water • salt • red chili powder • asafoetida (hing) • oil (to add to the dough) • Oil or ghee, as needed, for cooking the parathas

boiled potatoes • onions, finely chopped • green chilies • small bowl cilantro, chopped • Salt to taste • red chili powder • little oil • whole wheat flour (about 250 grams)

whole wheat flour (about 240 grams) • boiled potatoes • Salt to taste • green chilies • red chili powder • coriander powder • garam masala • little fresh cilantro, as needed

Spinach Paratha: • spinach, cleaned and boiled • Salt to taste • finely chopped cilantro • red chili powder • Chickpea Flour Paratha: • chickpea flour (about 120 grams) • Salt to taste • carom seeds (ajwain) • dried fenugreek leaves (kasuri methi) • red chili powder • Whole Wheat Paratha: •

all-purpose flour (about 250 grams) • oil • large onion • green chilies • chopped cilantro • crushed red pepper flakes • Salt to taste

whole wheat flour (about 250 grams) • rice flour (about 8 grams) • Salt to taste • cumin powder • dried mango powder (amchur) • chaat masala • red chili powder • finely chopped cilantro and mint (about 10 grams) • carom seeds (ajwain) • ghee (about 60 ml)

boiled potatoes • coriander powder • turmeric powder • red chili powder • ginger, garlic, and green chili paste • garam masala powder • black pepper and cumin powder (mixed) • carom seeds (ajwain) and nigella seeds (kalonji) mix • dried fenugreek leaves (kasuri methi) • salt or to taste • Whole wheat flour for paratha dough • Ghee (clarified butter)

whole wheat flour (about 240 grams) • fresh fenugreek leaves (methi), chopped • boiled potatoes • ginger-garlic-green chili paste • red chili powder • turmeric powder • coriander-cumin powder • garam masala • carom seeds (ajwain) • Salt to taste • oil (for mixing into the dough) • Oil or ghee for cooking the parathas

flour (about 250 grams) • chopped fresh fenugreek leaves (about 100 grams) • salt • carom seeds (ajwain) • boiled potatoes • chopped ginger • salt • red chili powder • coriander powder • dried mango powder (amchur) • garam masala • oil or ghee

whole wheat flour (about 1 1/2 cups or 180 grams) • Salt, to taste • Red chili powder, to taste • Oil, • Water, • Oil,

potatoes (about 250 grams) • fresh fenugreek leaves (about 150 grams) • chopped ginger and green chili

spinach (about 1 large bowl, chopped) • tomato • -inch piece ginger • asafoetida (hing) • cumin seeds • carom seeds (ajwain) • coriander powder • or to taste chili powder • oil (for cooking spinach) • white sesame seeds • Salt to taste • Oil as needed for cooking the parathas

whole wheat flour (about 375 grams) • medium potatoes • dried pomegranate seeds (anardana) • Salt, to taste • black salt • carom seeds (ajwain) • red chili powder • green chili • chopped cilantro (about 10 grams) • roasted cumin powder • small onion

whole black lentils (urad dal) (about 200 grams) • kidney beans (rajma) (about 50 grams) • tomatoes • garlic cloves • milk (about 240 ml) • heavy cream (malai) (about 30 ml) • dried fenugreek leaves (kasuri methi) • Kashmiri red chili powder • dal makhani masala powder • Salt and garam masala to taste • onion, finely chopped • ginger-garlic paste •

For the sabzi: • small boiled potatoes (about 250 grams) • dried fenugreek leaves (kasuri methi) powder • Kashmiri red chili powder • garam masala • turmeric powder • ginger, garlic, and green chili paste • roasted cumin powder • chaat masala • salt • oil • lemon juice •

whole wheat flour (about 480 grams) • fenugreek leaves, washed and chopped (about 60 grams) • salt • oil • For the stuffing: • boiled potatoes • chopped cilantro (about 10 grams) • dried fenugreek leaves (kasuri methi) • red chili powder • dried mango powder (amchur) • chili flakes • Salt to taste •

all-purpose flour (about 120 grams) • coarse chickpea flour (about 60 grams) • ghee • red chili powder • garam masala • chaat masala • Salt to taste • Ghee

whole wheat flour (about 120 grams) • carom seeds (ajwain) • oil (for mixing into the dough) • Salt, to taste • Water, • For the potato filling: • boiled potatoes • piece ginger, grated • green chili, finely chopped • cilantro, finely chopped • mustard oil • lemon juice •

whole wheat flour (about 240 grams) • potatoes, boiled and mashed (for filling) (about 1 kilogram) • carom seeds (ajwain) or nigella seeds (kalonji) • grated ginger • green chilies, finely chopped • cilantro, finely chopped (about 15 grams) • mustard oil • Salt, to taste • Refined oil, as needed, for cooking parathas

whole wheat flour (about 375 grams) • finely chopped fresh fenugreek leaves (250 grams)

whole wheat flour (about 240 grams) • carom seeds (ajwain) • salt • salt • red chili powder • cumin powder • sambar masala • chaat masala • Ghee as needed for making the parathas

flour (about 120 grams) • Salt to taste • red chili powder • chopped cilantro • garlic cloves • ghee

dough: whole wheat flour (about 120 grams), • Salt to taste, • oil, • dried fenugreek leaves (kasuri methi), • Vegetables: 2 tablespoons grated carrot, • grated cauliflower, • finely chopped onion, • finely chopped cilantro, • green chilies, finely chopped, • Salt to taste, • black pepper powder, • cumin powder, •