Also known as: Paratha
210 kcal
Calories
4.5 g
Protein
28 g
Carbohydrates
9 g
Fat
2.8 g
Fibre
Micronutrient Highlights
Fibre: A reasonable source when made with whole wheat
Common Uses: A layered, pan-fried flatbread, often stuffed with vegetables (aloo, gobi, paneer) and eaten with curd or pickle.
Best Time to Eat: A common, filling breakfast, especially the stuffed varieties.
Portion Guidance: 1 stuffed paratha with curd is typically a filling single breakfast portion.
Why It's Healthy
Stuffed varieties genuinely add vegetable content compared with a plain roti, though the added ghee/oil raises the calorie count.
Possible Disadvantages
The layered, pan-fried cooking method genuinely adds more fat than a plain roti — worth being mindful of for regular, large portions.
Who Benefits Most
People wanting a filling breakfast with added vegetables built in, in moderate portions.
Who Should Consume in Moderation
People watching fat or calorie intake closely may prefer plain roti or a lightly-oiled paratha most days, saving richer versions for occasional treats.
Traditional Indian Uses
A North Indian breakfast staple, particularly popular in Punjab, with countless regional stuffed variations.
Modern Nutritional Evidence
The core difference from roti is genuinely just cooking method and added fat — the underlying whole wheat content offers similar fibre benefits.
Cooking Tips
Using a light hand with ghee or oil while cooking (rather than a generous pour) keeps the fat content reasonable without sacrificing much flavour.
Storage Tips
Best eaten fresh and hot; leftover parathas can be refrigerated for a day and reheated on a tawa.
Lower Calorie Alternative
Plain roti or a lightly-oiled paratha
A genuinely lower-fat option for everyday eating.