5 Ways to Use Paratha


Paratha. Flakes, butter, versatility, and ease of preparation. You can eat them straight from the pan, but here are 5 ways to diversify.

One of the greatest incarnations of carbohydrates known to man is right under our noses in the frozen section of most major supermarkets. Paratha. Flaky, buttery, versatile, and easy to prepare (most are vegan too). A true gift for those with the patience and perseverance to dig through freezers full of Chicago Town and avocado slices.

But what is a paratha? It is a flatbread that originated in India and many neighboring countries. Literally meaning “layers of baked dough”, it is made by filling the wheat dough with countless layers of melted butter. It is then rolled into a disc and pan-fried until browned, charred and crispy. This process can take a long time, but fortunately, frozen products are easy to find.

You can eat them as is right out of the pan, but here are 5 ways to diversify and make them more gourmet.

1) Love it or hate it

Spread some marmite on top of the cooked paratha, then top it with lots of melted cheese. I used mature cheddar, but any well-melted cheddar will do. Put it under the hot grill for a minute or until the cheese is melted and starting to brown. Slice and enjoy with a dash of black pepper.

2) Thai Style

Taking inspiration from classic Thai street food, banana roti. Although this dish is made with a slightly different dough, it is ideal for a quick sweet snack. Slice a ripe banana and place it on the prepared paratha. Pour a large amount of condensed milk and a pinch of salt on top. If condensed milk is not to your taste, try using honey or date syrup. You can even use peanut butter or Nutella – the paratha is your canvas.

3) Bacon Naanwich

This dish is an homage to one of London’s greatest breakfast dishes, Dishoom’s bacon, and egg naanwich. Slice up some quality smoked bacon and fry the egg on the sunny side up. Spread a thin layer of cream cheese or Greek yogurt over one-half of the cooked paratha, followed by crispy bacon and a fried egg. Finish (literally) with a dash of chili tomato jam (or spicy mango chutney) and add a handful of fresh herbs. Cilantro and mint work really well with this dish, but anything you have will do. This is a life-changing breakfast.

4) WFH Special Breakfast.

I have a lot of these right now. It’s a great quick breakfast using whatever is in the fridge. I use hummus as the base and some fresh leaves on top. Spread a little hummus on top of the cooked paratha. Take a handful of mixed lettuce leaves and whole-leaf greens and arrange them in the center. Sprinkle with seeds, peas, nuts, or whatever you have on hand. Season with sea salt freshly ground black pepper and a drizzle of olive oil.

5) Kathi Roll

This amazing Bengali street food dish has a juicy curry filling topped with chutney, pickles, and fresh herbs. It can be made with almost anything. Try making it with chicken, paneer, or even better with our curry blocks. I garnished this dish with pickled red onion, mango chutney, and fresh mint. Fill it up, wrap it up and you’re good to go.


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