This Minister Eats Parathas For Breakfast, Lunch, Dinner. Can ‘Oily’ Delicacy Reduce Life Span?
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Delhi minister Manjinder Singh Sirsa revealed just he loves parathas so much that he eats them for every meal of the day.
Delhi minister Manjinder Singh Sirsa said he prefers homemade parathas. (Representative Image)
“Paratha, parathe de, pyaar naal khaaye”—this popular Punjabi phrase perfectly sums up the deep love Indians have for parathas. But what if someone enjoys them not just once, but for every single meal of the day? That’s exactly what Delhi minister Manjinder Singh Sirsa revealed in a recent podcast.
Speaking on ANI’s podcast, Sirsa shared his undying love for the beloved Indian flatbread.
“You’ll probably laugh if I tell you—morning, afternoon, and night, I only eat parathas. I don’t feel like eating anything else. I truly believe God made only two perfect things—parathas and curd,” he said.
The minister added that when it comes to flavour, nothing beats the parathas made at his own home.
Sirsa’s confession has sparked a wave of amusement and relatability online, proving once again that when it comes to comfort food, parathas have no competition in many Indian hearts and homes.
“Ab paratha toh sabke alag-alag hote hain… mere ko toh yahi pata hai ki mere ghar se acche parathe koi aur nahi bana sakta. Mere yahan gobhi, aloo, dal ke – jo raat ki dal hoti hai usko aate mein gundte hain aur uske andar alag-alag cheezein fill karke aise paratha banta hai. Mere sab colleagues bada pasand karte hain (Everyone makes parathas differently… but I know that no one makes better parathas than the ones at my home. At my place, we make gobhi, aloo, and dal parathas – the leftover dal from dinner is kneaded into the flour and different fillings are added to make them. All my colleagues love them),” the minister said.
Plain Vs Stuffed: What’s A Healthier Pick?
While Sirsa’s all-day paratha diet has left many surprised, it also raises a key question: Is it really okay to eat parathas three times a day? And if one does, which kind is better: plain or stuffed?
When eaten multiple times a day, plain parathas especially those made with whole wheat and cooked with minimal oil are generally considered a lighter option than stuffed ones. Stuffed parathas tend to be more calorie-dense due to the fillings and oil used in preparation.
Plain Paratha
Lower in calories and fat
Offers a good dose of carbs and fibre (when made with whole wheat)
Best paired with curd, veggies or light pickles for added nutrition
Stuffed Paratha
Can be a good source of protein and micronutrients depending on the filling (like paneer, dal or leafy greens)
Higher calorie count, especially when cooked with unhealthy fillings or excessive oil.
More flavourful and fulfilling
What If You Eat Paratha For All 3 Meals?
Now that we have looked at which type of paratha is healthier, it is also important to understand what one should keep in mind if they are eating parathas three times a day.
A paratha-rich diet may not be harmful if eaten in moderation and balanced with other nutritious foods. But the key lies in how it is made, how much is eaten and what it is paired with.
Here are a few things to keep in mind:
Flour Matters: Whole wheat or multigrain flour is a better choice than maida as it has more fibre and nutrients.
Oil Usage: Cook with minimal oil or ghee. Avoid deep-frying or using too much butter.
Portion Size: A good starting point is one or two smaller-sized parathas per meal. You can adjust this depending on your hunger and activity level. If you are very active, a slightly larger portion may be okay.
Calorie Count: A plain paratha can have around 150–200 calories, while a stuffed one may go up to 300–350 calories or more, depending on the filling and oil used.
Pair Wisely: Combine parathas with plain curd, a bowl of dal or mixed salad to balance out the meal.
Listen to Body: Eat slowly and stop when you feel full. Don’t eat more just out of habit.
How Parathas Became Popular Around The World
Paratha has a long journey that goes beyond the country’s borders. Its origin is believed to be traced back to West Asia where a flatbread called waraki was made using milk-kneaded dough with soft, flaky layers. Over time, this style of bread is said to have travelled east and then gave birth to the many versions we see today.
Some food experts believe that similar breads like the Chinese scallion pancake, may have come along ancient trade routes such as the Silk Route. Others suggest that the South Indian parotta which is made from refined flour (maida) came from Central Asia to the Malabar coast through long-standing maritime trade.
In different parts of India, parathas have taken their form. North India’s paratha is usually made with whole wheat flour and fillings like aloo, gobhi or paneer, while Kerala’s parotta is made of maida and has thin layers and is often eaten with beef fry. Another popular type is kothu parotta, where the parotta is cut into small pieces and mixed with meat, eggs, gravy and vegetables. In Tamil Nadu, the veechu parotta (a square-shaped paratha) is widely loved. In Madurai, bun parotta is famous, which is shaped like a bun and is fluffy inside. Bengal has its version called the Moglai paratha, filled with spiced onion-egg mix and served with curry.
As Indians migrated, they carried their food traditions with them. Paratha spread to many countries such as Mauritius, Sri Lanka, Malaysia, Singapore and Trinidad. In these places, it took on new names and styles like farata, prata, roti canai or buss-up shut (a fun name used in Trinidad because the bread looks like a torn shirt).
A team of writers at News18.com bring you stories on what’s creating the buzz on the Internet while exploring science, cricket, tech, gender, Bollywood, and culture.
A team of writers at News18.com bring you stories on what’s creating the buzz on the Internet while exploring science, cricket, tech, gender, Bollywood, and culture.
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Delhi, India, India
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