What are paranthas in Indian Food?

Paranthas are unleavened, whole wheat flatbreads native to Punjab. Parantha dough is kneaded with a little oil as well as water. For a basic parantha, small portions are rolled out into round, triangular or square shapes and cooked on a griddle with a smearing of oil on both sides.

Paranthas are also stuffed with a variety of vegetables and herbs (mashed potato, grated cauliflower, radish, chopped fenugreek or mint leaves), paneer or minced meat. This hearty fare is traditionally eaten with a blob of unsalted butter melting on it or with a bowl of yogurt and pickle on the side. On chilly winter mornings, freshly cooked, stuffed paranthas make for a delectable brunch, washed down with a glass of lassi.

In the bylanes of historic Old Delhi, Paranthewali Gali is a street dedicated to this all-time Punjabi favorite, where for decades, a couple of tiny cafes have been dishing up the most amazing range of paranthas!