5 Ways to enjoy your plain paratha the authentic way

The plain paratha made with rich ghee is a staple food in Punjab, where it is one of the most popular breakfast flatbreads. It is prepared and eaten in several ways all over the Indian sub-continent. It has also gained global popularity and can be found in restaurants and food markets worldwide, often with fusion twists. 

A versatile bread, it can be stuffed, and the plain version can be enjoyed with many kinds of dips, sauces, and foods. But if we talk about the good old authentic way of eating the plain paratha, there are some combos you can’t afford to miss!

Plain paratha and omelet—a nostalgic traditional breakfast 

Plain paratha paired with a desi-style omelet is a favorite breakfast. Eggs with green chilis and spices, fried with chopped onions, pair perfectly with it. You can make a delicious masala omelet easily and quickly with this recipe. While there are many ways to prepare eggs and many types of omelets, this simple spicy version has its very own place in the world of egg recipes. 

Kaiser’s frozen, ready-to-cook plain paratha is the perfect pairing for this delicious, authentic desi omelet! The flaky paratha with masala omelet will bring back memories of your childhood, waking up to the sweet smell of ghee and fried eggs emanating from the kitchen, and having late, lazy holiday breakfasts!

If you are new to the world of paratha, then this authentic combination will bring you a taste of South Asian mornings as you relish each bite!

Plain paratha and desi mango pickle—an authentic combo for breakfast or snack 

Desi (Indian) pickle or achar is more than a condiment. It is prepared in various parts of the Indian sub-continent, with varying ingredients and spices. Overall, the flavor is strong, tangy, and hot. Achar is frequently eaten with meals to add flavor. But an authentic way of eating achar is with plain paratha. This is a popular breakfast, but you can have it as a desi snack if you get the munchies in between meals. 

One of the most popular achars is made from raw, unripe mangoes, fermented in the sun together with mustard oil and a bunch of spices. It is available in most shops, but if you like to do adventurous and fun things in the kitchen, you can make your own mango pickle by using this recipe by Tanvi Srivastava. It is a simple recipe requiring unripe mangoes, mustard oil, mustard seeds, fennel seeds, nigella seeds, fenugreek seeds, red chili powder, turmeric powder, asafoetida, and salt. And of course, lots of sunny weather. 

Once your pickle is ready, you can eat it with Kaiser’s plain flaky paratha for a breakfast that will remind you of home, where grandmothers, mothers, and aunts all used to get together and make achar. If you grew up in the Indian subcontinent, you probably asked all the time when the achar would be ready to eat, waiting for the morning when you finally had your favorite combo of paratha and achar! 

In the good old days, a helping of achar would be put on top of the paratha to eat, but you can make your own variations. Make finger food by cutting triangles or squares of plain paratha with a bit of mango pickle on top, or enjoy a spicy snack with achar spread and rolled in the paratha.

Plain paratha—enhance your kebab meal the authentic way

Yet another iconic desi food combo is plain paratha and kebab. Whether at home, at a food stall, or at a restaurant, this meal never fails to satisfy. One of the most popular types of kebabs served with paratha is the chapli kabab. This flat, shallow-fried spicy kebab from Peshawar is traditionally served with paratha and fresh salad. 

But of course, you can have your plain paratha with the shami kabab as well. This pan-fried soft patty is made from meat and lentils, and has a crispy crust. It is often eaten with paratha for breakfast or packed as a school lunch for children. It is a popular comfort food that you can enjoy whenever you are hungry! 

Keep a stock of Kaiser & Colonel Kababz chapli and shami kababs, together with their plain paratha in your freezer, and you will be able to enjoy a protein-packed, delicious meal any time you so desire! 

Elevate your curry experience with the plain paratha

For all those who grew up in the Indian subcontinent, where paratha is made almost every day to go with a vegetable or meat dish, the plain paratha can make an otherwise simple meal super delicious. 

Here is a recipe for nutritious chana dal (Bengal gram) by Izza Cheema. With a side of fresh salad and some achar, this dish makes for delectable bites when paired with the plain paratha—a finger-licking good meal! 

For a luxurious but quick and effortless meal at home, try Kaiser’s butter chicken or chicken tikka masala with plain paratha. 

Plain paratha and chai—a classic desi combo 

For many around the world, strong black tea with thick creamy milk and sugar is a foreign-sounding idea, and they may be highly skeptical about it. However, this stronger, sweeter Indian version of English tea is one of the most popular drinks in India, Pakistan, and Bangladesh. The popularity of doodh patti (literally milk and tea leaves, as this brew is made without water), karak (literally meaning strong) tea, and masala (spiced) tea is increasing globally. These rich and spicy teas reached the Middle East and Gulf countries with workers from the Indian sub-continent and became a hit with the locals.

It is precisely the combination of plain paratha and tea that is the last but not least on our list today. 

To those who grew up on a regular dose of paratha and tea for breakfast, with omelet or achar, or without, this combination is the essence of home food. The aroma of paratha with ghee and the sweet smell of tea are cherished memories that keep pulling you back again and again. 

This simple meal, consisting of a soft, flaky, savory plain paratha with a sweet cup of strong black tea with milk flavored with cardamom, is as popular in rural as in urban areas, in homes and at food stalls. These wheat and dairy-based foods are deeply rooted in South Asian culture, even though it was the British who popularized tea in India, particularly with added milk and sugar. The locals, of course, made their own versions, and today, menus around the world even carry chai latte. 

While the combination of savory and sweet may seem counterintuitive, it is true to the Asian culinary spirit that does not separate salty, sour, sweet, and even bitter flavors but seeks to combine them in a traditional holistic approach. 

If you haven’t tried plain paratha with Indian milky tea, it’s high time you did so! Grab Kaiser’s and make a cup of desi chai today! Here is a simple recipe to make authentic doodh patti tea by Sarah Mir. 

Concluding words…

The plain paratha is an essential desi element in comfort and convenience foods. For many in rural areas, it is also an important source of nourishment, made with ghee and whole wheat. As the paratha has gone global, it has seen many twists and turns. It is available to us frozen and ready to eat, and to make rolls and wraps with a filling of our choice to eat on the go on a busy day. 

To enjoy the full experience, try Kaiser’s plain paratha with its traditional flavor in these five authentic ways!