Aloo Paratha

TSh 7,000

Aloo paratha is one of the most popular breakfast foods in northern India, a flatbread stuffed with a spicy potato mixture. Its name is derived from aloo, denoting a potato, parat, denoting layers, and atta, denoting flour.

The flatbread is made from wholemeal flour, salt, and ghee, forming flaky, soft, and crispy layers that are golden-brown in color. The filling consists of mashed potatoes, ginger, green chilies, coriander, dried pomegranate seeds, chili powder, and salt.

The dish is often topped with Indian homemade butter called makhan and it is traditionally served with chutneys, pickles, onions, and yogurt or tea on the side. Due to its popularity, it spread from Punjab to various parts of the Indian subcontinent, but also to Malaysia, Mauritius, Singapore and the Caribbean.

Cheese Paratha

TSh 9,000

Cheese paratha is a delicious and indulgent Indian flatbread stuffed with a generous filling of cheese. It’s a popular variation of the classic paratha, combining the comforting texture of flaky, buttery bread with gooey melted cheese inside.

The origins of cheese paratha are rooted in the rich culinary traditions of India, where parathas are a beloved staple. This particular version likely emerged as a creative twist on traditional stuffed parathas, catering to cheese lovers seeking a savory and satisfying meal.

Cheese paratha can be enjoyed on its own or paired with chutney, pickles, or yogurt for added flavor. It’s a versatile dish that can be served for breakfast, lunch, or dinner, providing a delightful treat for cheese enthusiasts and food enthusiasts alike.

Gobi Paratha

TSh 8,000

Gobi paratha is a traditional flatbread originating from North India. This type of paratha is stuffed with spiced cauliflower. The dough is made with a combination of flour, water, salt, and oil. Once shaped, it’s stuffed with spiced cauliflower, fried on both sides and brushed with butter or ghee until golden brown and fully cooked.

The stuffing is typically made with a combination of cauliflower, ginger, turmeric, red chili powder, coriander, cumin, garam masala powder, dry mango powder, and salt. It’s recommended to serve gobi parathas hot with chutneys, curd, raita, or Indian pickles.

The dish can be found on most street food stalls in the area, where vendors serve gobi paratha for breakfast.

Masala Paratha

TSh 5,000

Masala Paratha is a flavorful and spiced Indian flatbread that’s packed with delicious masala-infused goodness. It’s a popular variation of plain paratha, where the dough is seasoned with a blend of aromatic spices and herbs to elevate its taste.

To prepare Masala Paratha, whole wheat flour (atta) is combined with water and a pinch of salt to make a soft, pliable dough. Along with the flour, a mixture of finely chopped onions, green chilies, fresh cilantro (coriander leaves), and a medley of spices is incorporated into the dough.

The spices commonly used in Masala Paratha include cumin powder, coriander powder, turmeric, red chili powder, garam masala, and sometimes chaat masala for an extra kick of flavor. The amount of spices can be adjusted according to personal preference for spice levels.

Once the dough is kneaded and well-mixed, it’s divided into small balls and rolled out into thin circles. Each circle is brushed with ghee or oil and cooked on a hot griddle (tawa) until golden brown and crispy on both sides.

The key to a delicious Masala Paratha lies in the balance of spices and the flakiness of the layers. The spiced dough creates a delightful flavor profile, making Masala Paratha a perfect accompaniment to a wide range of Indian dishes such as curries, dals (lentil dishes), or enjoyed on its own with yogurt, pickles, or chutneys.

Methi Thepla

TSh 2,500

Methi Thepla is a traditional Gujarati flatbread made with fresh fenugreek leaves (methi), whole wheat flour, and a blend of aromatic spices. This versatile dish is popular as a breakfast item, a snack, or even as a travel-friendly meal.

To prepare Methi Thepla, fresh fenugreek leaves are finely chopped and mixed with whole wheat flour (atta) along with other ingredients to form a smooth dough. The dough is seasoned with a combination of spices such as turmeric, red chili powder, cumin seeds, coriander powder, and sometimes ajwain (carom seeds) for added flavor.

Yogurt and a bit of oil are added to the dough to enhance its texture and softness. The dough is then kneaded well and divided into small portions, which are rolled out into thin, round discs using a rolling pin.

The rolled Methi Thepla is cooked on a hot griddle (tawa) with a little bit of oil or ghee until both sides are golden brown and crispy. The use of fenugreek leaves adds a unique bitterness and earthy flavor to the thepla, which pairs beautifully with the spices.

Methi Thepla is often enjoyed with a side of plain yogurt, pickles, or green chutney. It can also be packed for picnics or travels as it stays soft and flavorful even at room temperature.

Paneer Paratha

TSh 9,000

Paneer Paratha is a delicious and wholesome Indian flatbread stuffed with a spiced mixture of paneer (Indian cottage cheese) and aromatic spices. This popular dish is enjoyed across India as a hearty breakfast or as a satisfying meal.

The origins of Paneer Paratha can be traced to the North Indian region, where parathas are a staple part of the cuisine. Paneer, a fresh cheese made by curdling milk with lemon juice or vinegar, adds a creamy and rich texture to the filling.

To prepare Paneer Paratha, the paneer is crumbled and mixed with finely chopped onions, green chilies, cilantro (coriander leaves), and a blend of spices such as cumin powder, coriander powder, turmeric, red chili powder, and garam masala. This mixture is then used as a flavorful stuffing for the paratha.

The dough for the paratha is made from whole wheat flour, water, and a pinch of salt. Small portions of the dough are rolled out into discs, and a portion of the paneer stuffing is placed in the center. The dough is then folded over the stuffing, sealed, and rolled out again into a flatbread. The paratha is cooked on a griddle with ghee or oil until golden brown and crispy on both sides.

Paneer Paratha is often served hot with yogurt, pickle, or a dollop of butter. It’s a wholesome and satisfying dish that combines the goodness of paneer with the comforting taste of freshly made flatbread.

Plain Paratha

TSh 2,000

Plain Paratha is a classic Indian flatbread that is flaky, soft, and versatile. It’s a staple in North Indian cuisine and is enjoyed as part of breakfast, lunch, or dinner. Unlike stuffed parathas like aloo paratha or paneer paratha, plain paratha is simple yet delicious.

To make Plain Paratha, whole wheat flour (atta) is kneaded into a soft dough using water and a pinch of salt. The dough is then divided into small balls and rolled out into thin circles. These circles are brushed with ghee or oil and folded into pleats to create layers.

Next, the pleated dough is rolled into a spiral and then rolled out again into a flat disc. This rolling and folding process helps create flaky layers within the paratha when cooked.

The rolled paratha is then cooked on a hot griddle (tawa) with some ghee or oil until both sides are golden brown and cooked through. The paratha is pressed gently with a spatula while cooking to ensure even cooking and to make it crispy.

At Five Chutneys

We believe in feeding the body and nourishing the soul with wholesome vegetarian fare

Our family is committed to preparing your meals with the freshest ingredients that are healthy and safe to eat.