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How To make Agra Paratha Thali? | Instant Agra Paratha Thali Recipe

Agra, the city of Taj Mahal, is famous for its Mughlai cuisine. The Agra Paratha Thali is a popular dish in Agra, which includes various types of parathas, chutneys, and curries. This dish is a must-try for all the foodies who love Indian cuisine. In this article, we will share the recipe for the Agra Paratha Thali.

Here is a breakfast recipe that is easy to prepare and delicious to eat.


For the parathas:

  •  2 cups wheat flour
  •  1/2 cup all-purpose flour
  •  1/2 tsp salt
  •  1/2 tsp sugar
  •  1/4 tsp baking powder
  •  2 tbsp ghee
  •  1/2 cup milk

For the chutneys:

  •  1 cup paneer, cut into cubes
  •  1 cup cauliflower, cut into florets
  •  1 cup peas
  •  1 cup potatoes, peeled and cut into cubes
  •  1 onion, chopped
  •  1 tsp ginger-garlic paste
  •  1 tsp cumin seeds
  •  1 tsp coriander powder
  •  1/2 tsp turmeric powder
  •  1/2 tsp red chili powder
  •  1/2 tsp garam masala powder
  •  1/4 cup tomato puree
  •  1/4 cup cream
  •  Salt to taste
  •  2 tbsp oil

For the curries:

  •  1/2 cup mint leaves
  •  1/2 cup coriander leaves
  •  1/2 inch ginger
  •  2 green chilies
  •  1/2 tsp cumin seeds
  •  1/2 tsp salt
  •  1/2 tsp sugar
  •  1/2 tsp lemon juice


  • To make the parathas, mix wheat flour, all-purpose flour, salt, sugar, and baking powder in a bowl.
  • Add ghee and mix well.
  • Gradually add milk and knead the dough.
  • Cover the dough and let it rest for 30 minutes.
  •  Divide the dough into small balls.
  • Roll out each ball into a circle.
  • Apply some ghee on the circle and fold it in half.
  • Apply ghee on the half circle and fold it again to make a triangle.
  • Roll out the triangle into a paratha.
  • Heat a tawa and cook the paratha on both sides until golden brown.
  • To make the mint chutney, blend mint leaves, coriander leaves, ginger, green chilies, cumin seeds, salt, sugar, and lemon juice in a blender.
  • To make the tomato chutney, blend tomato, onion, ginger-garlic paste, cumin seeds, coriander powder, turmeric powder, red chili powder, and garam masala powder in a blender.
  • Heat oil in a pan.
  • Add onion and fry until golden brown.
  • Add ginger-garlic paste and fry for a minute.
  • Add tomato puree and fry for 2-3 minutes.
  • Add paneer, cauliflower, peas, and potatoes.
  • Add salt and water.
  • Cover and cook for 15-20 minutes or until the vegetables are cooked.
  • Add cream and mix well.
  • Serve the parathas with the chutneys and curries.

The Agra Paratha Thali is a complete meal in itself. It includes different flavors and textures, which make it a delight for the taste buds. The parathas are soft and crispy.

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