Parathas are the ultimate Indian comfort food, made in countless ways across homes. From aloo paratha to gobi paratha, the stuffed versions usually steal the spotlight. While they’re a breakfast staple for many, let’s be real-parathas work for any meal, whether it’s lunch, dinner, or even a picnic. Now, while everyone talks about how to perfect stuffed parathas, have you ever wondered how to level up plain parathas? Probably not. But guess what? You totally can! With just a few ingredients from your kitchen, you can make plain parathas taste insanely good. These simple add-ons take your regular dough and turn it into something magical. So, here’s the tea on five game-changing ingredients to try!
Also Read: Gobi Gajar Ka Paratha: A Deliciously Healthy Twist On The Classic Paratha
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Here Are 5 Ingredients That’ll Make You Fall In Love With Plain Parathas Again:
Ajwain
Ajwain (aka carom seeds) is a kitchen MVP that’s loaded with benefits. It doesn’t just add a pop of flavour; it’s also great for digestion, helping with constipation, gas, and bloating. All you have to do is mix about a teaspoon of ajwain into your dough while kneading. The result? Parathas that are not only delicious but super easy on the stomach.
Garlic and Green Chillies
If you’re all about bold flavours, garlic is your best friend. Crushed garlic and green chillies together? That’s a whole vibe. Just crush 2-3 green chillies with a few garlic cloves and mix this paste into your dough. Trust us, this combo is a game-changer. Your plain parathas will suddenly taste like something out of a gourmet kitchen.
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Kasuri Methi (Dried Fenugreek)
Kasuri methi is a low-key flavour bomb that’s often used in curries and gravies. But here’s a hack-add some to your paratha dough. Crush a handful of dried fenugreek leaves and toss them in. If you’re feeling fancy, lightly fry the methi leaves for a few seconds before adding them. Adjust the quantity to your taste, but either way, it’s going to be a whole new level of yum.
Oregano and Chilli Flakes
Pasta and pizza lovers, this one’s for you! Oregano and chilli flakes aren’t just for Italian food-they’re perfect for parathas too. Mix a pinch of each into your dough, and if you’re feeling adventurous, throw in some mixed herbs. The result? Plain parathas with a trendy twist that’s hard to resist.
Kalonji (Nigella Seeds)
Kalonji, also known as nigella or onion seeds, is a small but mighty ingredient. While it’s usually used in pickles or curries, it works wonders in parathas too. These tiny black seeds add a unique twist and a burst of flavour. Don’t have kalonji? No worries. Just add a pinch of mango pickle masala instead-it’s a sneaky shortcut that tastes just as amazing.
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So, the next time you’re whipping up plain parathas, toss in one (or more) of these ingredients. You’ll be amazed at how a little tweak can make such a big difference. Happy paratha-making!
About PayalFood in the mind, Bollywood in the heart – these two things often shimmer in Payal’s writing. Besides penning thoughts, Payal enjoys a playful tango with new and delicious recipes. Roaming around is her jam; whether catching up on the latest flicks or grooving to the beat, Payal knows how to keep her empty moments brimming with flavour and rhythm.
