Paratha Recipe | Indian Flatbread (Plain Paratha)
User Reviews
4.8
Paratha Recipe | Indian Flatbread (Plain Paratha)
Description
The Paratha recipe combines whole wheat flour, salt, and a small amount of neutral oil or ghee mixed with water to form a smooth, soft dough. The dough is rested for about 30 minutes to allow gluten development and easier rolling. The recipe demonstrates two folding techniques: one creating a triangular folded shape and another making square folded parathas. Each involves rolling a small portion of dough, spreading ghee, then folding it to build layers before rolling again to the final size.
Cooking involves roasting the rolled paratha on a griddle or pan with oil or ghee until golden brown spots appear, yielding flaky, layered flatbreads with a slightly crisp exterior. Parathas have a pleasant chewiness and can be served with various side dishes or eaten plain.
Notes emphasize adjusting water to get dough consistency right, doubling the recipe, and substituting oils for ghee to make it vegan. Longer cooking produces crispier parathas with more browned spots.
Ingredients
- 2 cups whole wheat flour (atta) - 240 grams
- 1 to 2 teaspoons neutral cooking oil or ghee (clarified butter, generic cooking oil
- ½ teaspoon salt or add as required
- ½ cup water or add as required
- oil add as required, for roasting, or ghee
Instructions
Kneading dough
- In a bowl take whole wheat flour, salt, oil. Add water in portions and begin to mix and knead the dough.
- Mix and then knead into a smooth, pliable, soft dough.
- Add more water if required while kneading.
- Cover and keep the dough aside for 30 minutes.
Method to make triangular folded paratha
- Pinch a medium sized ball from the dough. Flatten and dust with some flour.
- With a rolling pin, roll into a circle of about 4 inches diameter.
- Spread some ghee on the dough circle. Fold in a half.
- Now spread some ghee on this half folded dough.
- Fold sideways and this time you will get a folded triangle.
- Dust some flour on the folded triangle. Now begin to roll the folded triangle.
- Add some flour if required and roll into a circle of about 6 to 7 inches diameter.
Method to make square folded paratha
- Roll a medium sized ball on a lightly dusted board to a circle of about 4 to 5 inches in diameter.
- Spread some ghee on the rolled dough.
- Bring one side of rolled dough towards the center and press lightly.
- Now spread again some ghee on the folded part.
- Fold the opposite side of the rolled dough on top of the folded part. Press lightly.
- Again spread some ghee on this second folded part.
- Fold the right side and bring towards the center. Spread some ghee on this fold too.
- Lastly fold the left side on top of the right fold.
- Sprinkle some flour on the folded paratha.
- Begin to roll. Add some more flour if required while rolling. Roll into a square paratha.
Roasting paratha
- Heat a skillet or tawa or a frying pan and place the rolled paratha on it. The skillet should be medium hot.
- You will soon see the paratha puffing up from the base at some places and will also see some air pockets on this side.
- Flip the paratha when the base is ¼ cooked. Spread some ghee or oil.
- Flip again when the second side is about ½ cooked. You will see brown spots now.
- Spread some ghee or oil on this side now.
- Flip again a couple of times till you see more brown spots and the paratha is cooked evenly. You can press the edges of the paratha with a spatula, if needed.
- Make all parathas this way. Either serve them hot or stack them in a roti basket.
- Serve these plain paratha with any indian dal or vegetable curry or pickle.
Notes
- Adjust water or flour as needed to achieve a soft, pliable dough.
- Use neutral oil for a vegan version instead of ghee.
- Cook parathas longer on each side for increased crispiness and brown spots.
- The recipe scale can be doubled or tripled to serve more people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 30mg | 10% |
| Sodium | 389mg | 16% |
| Potassium | 290mg | 6% |
| Fiber | 9g | 36% |
| Sugar | 1g | 2% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 4mg | |
| Vitamin B6 | 1mg | |
| Vitamin E | 1mg | |
| Vitamin K | 2µg | |
| Calcium | 27mg | 3% |
| Vitamin B9 (Folate) | 35µg | |
| Iron | 3mg | 17% |
| Magnesium | 110mg | 28% |
| Phosphorus | 286mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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