Parathas are one of the most widespread unleavened flatbreads in the Indian subcontinent, made by cooking whole-wheat dough on a Tava, and finally shallow-frying them. Parathas are heavier than Chapatis or Rotis and this is either because, in the case of a plain, unstuffed Paratha, they have been layered by coating with Ghee or oil and folding repetitively; or else because some vegetables have been mixed in with the dough, such as potato or cauliflower, green beans, and carrots, even if they are not stuffed with any filling. For example, a Rajasthani Mung Daal Paratha uses both the layering technique, other than the Mung Daal is also mixed into the dough. Stuffed Parathas resemble a filled pie, which is squashed flat and shallow-fried on Tawa, using two discs of dough stuck down around the edges. Or, by alternatively using each of the two discs of dough to enclose a ball of filling and sealed with a chain of pleats pinched into the dough around the top, they are gently compressed to flatten the dough with the palm against the working surface. This filled up dough is then rolled into a circle, and finally shallow-fried on a Tawa. Stuffed Parathas are generally not layered.

Parathas can be eaten as a breakfast dish or as an evening tea-time snack. Perhaps the most common stuffing for Parathas is mashed, and spiced potatoes, resulting into Aloo ka Paratha, followed closely by spiced up Daals (lentils). Many other alternatives include leafy vegetables, radishes, cauliflower, or paneer. In case of non-vegetarian stuffing, for example, mutton-keema can be used. A Paratha (especially the stuffed one) can be served simply with a pat of white butter spread on top of it or with side dishes, such as chutney, pickles, ketchup, yoghurt or raita or with some curries. Some people also roll the Paratha into a tube and eat it with tea, often dipping it in Ginger Tea. At Mirchiwala, you also get a scrumptiously flavoured Ginger Tea.