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Paratha or Parantha Recipe with step by step photos and easy to follow instructions:
Paratha or Parantha– a lightly fried layered flat bread often enjoyed for breakfast in Indian homes. A piping hot Paratha, with fresh homemade yogurt or Raita, a big dollop of freshly made Butter with a mango pickle…followed by a cup of Masala Chai for breakfast … there is no better way to start your day.
Paratha is the most common school lunch for students in India. I still remember my school days, at lunch time, all my friends will open their lunch boxes and peek into each other’s lunch boxes to see what kind of Paratha we had that day; and with what kind of pickle; then exchanging the portions of Parathas and pickles with each other.
Paratha is generally made with whole wheat flour, however, all purpose flour (maida) or chickpea flour (besan) are sometimes added to give it a different flavor and texture. To make a Paratha – first, a handful of the dough is rolled in a circle, then folded into many layers to give it a circular, triangular or square shape and rolled again. Before folding, each layer of the Paratha is smothered with butter or ghee, so when Paratha is cooked, each layer is separated like a puff pastry.
Parathas are made in sweet, spicy and plain flavors. Sweet Parathas are stuffed with sugar, jaggery or khoya (mawa – milk solids) more favorable during the cool rainy days. Spicy Parathas are stuffed with vegetables, eggs or meat. The most famous one is the Aloo Paratha, stuffed with cooked and mashed potatoes. Ask any Indian child what kind of Paratha do they like, this will be the first one to come out of their mouth.
Some of the other popular Parathas are Gobhi (Cauliflower), Onion, Mooli (radish) Keema (ground cooked meat), Egg and Paneer (Cheese). Some spicy Parathas are made with simply adding some herbs and spices to the dough. These do not require any stuffing but you can stuff it, if desired. I sometimes make dough with a cooked spinach puree and stuff the Paratha with cooked potatoes to add extra flavor.
Parathas keep well in the freezer for up to three months. You can cook the Parathas fully or partially before freezing.
How to make Plain Paratha:
- Make one recipe of Roti dough. Take a handful of dough and roll it into a ball.
- Lightly dust the rolling surface and the rolling pin with some dry flour to prevent the dough from sticking. Roll the dough into circular shape. Use dry flour as needed.
- Paste some melted ghee on the rolled dough.
- Fold the rolled dough from one edge toward the center of the circle. Keep the fold about one inch wide or less.
- Continue to roll until you reach the end of the circle. The dough will result into a long strip.
- Put some more ghee on the long strip. Fold one edge to meet the middle of the strip.
- Put some ghee on one of the folded edge. Fold the other edge so both of the edges meet in the middle of the strip.
- Lift one short edge of the dough and fold it over the other half to make it a square.
- Lightly dust the rolling surface and the rolling pin with some dry flour; and roll the folded dough into a square.
- Heat a tawa (griddle) or frying pan on the stove to medium heat. Put the rolled Paratha on the hot griddle.
- When Paratha begins to change the color, flip it with a spatula.
- Brush the Paratha with ghee and then flip the side. Put some ghee on flipped side.
- Gently press the Paratha with a spatula. Cook until both sides have golden spots
- Remove Paratha from the tawa (griddle) and enjoy it.
Paratha Recipe, How to make Paratha
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Paratha or Parantha is delectable lighly fried flat bread which is crispy from outside and soft buttery layers inside enjoyed best with mango pickle and yogurt.
Author: Raj Brar
Recipe type: Bread
Cuisine: Indian
Serves: 4-6 servings
Ingredients
- 2 cups whole wheat flour
- 1 cup water
- Dry flour for dusting
- Ghee or oil as needed
- Utensils required:
- Rolling pin
- Brush or spoon
- Tawa or griddle or frying pan
- Spatuala
Instructions
- In a medium bowl, add flour. Add water a little at a time to make medium soft dough. Leave the dough to rest for 10 minutes.
- Wet your hands and knead the dough again until it feels smooth. Brush a little oil or ghee on the dough to prevent it from forming skin. Keep covered with a damp cloth.
- Take a handful portion of the dough and roll it into a ball. Lightly dust the rolling surface and the rolling pin with some dry flour. Roll the dough into circular shape 5” – 6” diameter.
- Brush a little ghee on one side of the rolled dough. Fold the rolled dough from one edge toward the center of the circle. Keep the fold about one inch wide or less.
- Continue to fold until you reach the end of the circle. The dough will result into a long strip.
- Put some more ghee on the long strip. Fold one edge to meet the middle of the strip.
- Put some ghee on one of the folded edge. Fold the other edge so both of the edges meet in the middle of the strip.
- Lift one short edge of the dough and fold it over the other half to make it a square.
- Lightly dust the rolling surface and the rolling pin with some dry flour; and roll the folded dough into a square.
- Heat a tawa (griddle) or frying pan on the stove to medium heat. Put the rolled Paratha on the hot griddle.
- When Paratha begins to change the color, flip it with a spatula.
- Brush the Paratha with ghee and then flip the side. Put some ghee on flipped side.
- Gently press the Paratha with a spatula. Cook paratha and cook both sides are golden and crispy. Repeat with rest of the dough.
- Serve hot with chutney, pickle or any curry dish accompanied by plain yogurt or any kind of Raita.
Notes
Parathas can be stored in the freezer for up to three months. Cut pieces of parchment paper about the same size of the Parathas and place a piece between two Parathas to prevent them from sticking.
