The ultimate parantha guide: Delicious varieties you’ve likely missed

Paranthas are one of India’s most loved comfort foods, crispy, buttery, and endlessly versatile. While classics like aloo and gobi are popular, there are many underrated varieties that deserve a spot on your plate. Here are six paranthas you should definitely try.

Beetroot and Feta Paratha: An earthy and tangy combination where the natural sweetness of beetroot is balanced by the saltiness of feta cheese, providing a vibrant colour.

Bhujia Paratha: A crunchy, savoury twist that mixes spiced paneer with Bikaneri Bhujia, providing a unique texture.

Cheesy Corn and Spinach Paratha: A hit with kids, this blend features creamy melted cheese, sweet corn, and fresh spinach.

Leftover Dal Paratha: A practical, rustic option that mashes thick leftover lentils (dal) with spices and onions to create a flavourful filling.

Mushroom and Garlic Butter Paratha: A deeply savoury option where mushrooms are slow-cooked to bring out a meaty richness, elevated with garlic butter.

Sattu Ka Paratha: A Bihar/Jharkhand staple rich in protein and fibre, made with roasted gram flour (sattu), seasoned with mustard oil, garlic, and onions.