Our family recipe for handmade parathas originates with our ancestors in Punjab, India. Today, we hand roll each flatbread fresh and share it with your family.
Each paratha variety is made from organic whole wheat or gluten-free flour. Traditionally, Paratha are served for breakfast with raita (a yogurt dip). But these days, we eat them any time of day and encourage you to do the same!
Serving Suggestion: Heat the paratha on a hot skillet for one minute per side or microwave for 50 seconds.
*Parathas only - yogurt pictured is not included*
Homemade Paratha Varieties:
Original: Three simple ingredients: whole wheat flour, salt and water, layered over a hot griddle and toasted with ghee until golden brown.
Potato (Aloo): Traditional flaky paratha stuffed with silky mashed potatoes and green peas, spiced with the classic Indian trio: cumin, coriander and amchoor (dry mango powder).
Cauliflower (Gobhi): Traditional paratha stuffed with fresh riced cauliflower flavored with cumin, coriander and amchoor (dry mango powder).
Fenugreek (Methi): Traditional paratha tinted green by a filling of crushed fenugreek, chopped fresh spinach and bold mint leaves.
Sweet Lentil (Puran Poli): A hearty paratha with a creamy filling of yellow lentils and sweet jaggery spiced with warming cardamom, nutmeg and saffron.
Dried Fruit (Paleo): Grain-free paratha made with nutty almond and tapioca flours and creamy coconut milk, stuffed with raisins, pistachios and cardamom.