Garlic Paratha, a staple in Indian cuisine, is a delightfully savoury flatbread that perfectly balances simplicity and flavour. Infused with the rich aroma of garlic and speckled with fresh, vibrant coriander, this paratha recipe takes you on a gastronomic journey to the heart of India, right from the first bite.
Garlic Paratha holds a cherished place in the vast landscape of Indian bread. Originating from the Northern regions of India, where wheat is a staple grain, Parathas have been savoured for centuries across households – from grand feasts to everyday meals.
The magic of Parathas lies in their versatility. Be it breakfast, lunch, or dinner, these flatbreads are perfect companions to a variety of dishes, from tangy pickles to thick lentil soups, or even savoured on their own.
Garlic, the hero ingredient in this recipe, is no stranger to the Indian kitchen. Revered for its medicinal properties and loved for its distinctive flavour, it imparts a robust character to the Parathas.
Garlic’s partner in this culinary tango is coriander, another cornerstone of Indian cuisine, adding a refreshing note that perfectly offsets the potent kick of garlic.
Creating Garlic Parathas is akin to painting on the canvas of dough. It’s about infusing flavours layer by layer, letting them meld together as the Paratha sizzles on the hot pan.
From kneading the dough to rolling out the Parathas, every step is an opportunity to interweave the garlic and coriander into the very soul of the bread. And when it hits the hot pan, the aroma that wafts out is nothing short of divine.
In terms of difficulty, making Garlic Parathas does require a little finesse. It’s a matter of getting the dough just right, finding the perfect balance of ingredients, and perfecting the art of rolling out the Paratha without tearing it.
But with a little practice, I assure you that anyone can master the art of Paratha-making. And once you do, the rewards are immeasurable.
So come, let’s roll up our sleeves and immerse ourselves in the beautiful process of creating Garlic Parathas – a tribute to the simplicity, diversity, and depth of Indian cuisine.
Creating Garlic Paratha is like orchestrating a symphony where each ingredient plays a significant role in the overall performance. Choosing the right components is crucial, as each one brings a unique quality that shapes the final product.
Here’s a detailed breakdown of the key ingredients and why they are pivotal in creating this delightful Indian bread:
Whole Wheat Flour: This is the foundation of our Garlic Paratha. Whole wheat flour brings a rustic flavour, complementing the bold notes of the garlic. Rich in fibre, it is a healthier alternative to all-purpose flour, providing a wholesome, nutty flavour that enhances the overall taste.
Salt: A small yet vital ingredient. Salt acts as a flavour enhancer, amplifying the taste of the other ingredients and lending a balanced taste to our parathas.
Oil: In this recipe, I use oil in the dough. This ensures that our parathas turn out soft and pliable. It also contributes to their flaky texture.
Garlic: The star of our show. Garlic gives our paratha its distinctive flavour, creating a savoury flatbread that is both satisfying and flavourful. Adjust the quantity according to your liking.
Coriander leaves: These bring freshness to our parathas, perfectly balancing the pungent flavour of garlic. The vibrant green also adds a visual appeal to the final product.
Ghee (Clarified Butter): Ghee is used to cook parathas. It lends a rich, buttery flavour, making the parathas crispy and delicious. For a vegan alternative, any cooking oil can be used.
Each ingredient has a specific role and purpose, and together, they form the flavourful symphony that is Garlic Paratha. With the right ingredients in hand and a little bit of time and effort, we can craft a delicious, hearty meal that truly embodies the spirit of Indian cuisine.
Garlic Paratha, with its robust flavours and hearty texture, can be paired with a myriad of accompaniments.
Traditionally, in Indian households, I have seen it served with pickles, which provide a tangy contrast to the rich, garlicky flavour of the paratha. Both sweet and spicy pickles work well, depending on personal preference.
In addition to pickles, Garlic Paratha pairs excellently with yoghurt, which can provide a cooling effect to offset the strong flavour of garlic. A dollop of thick, creamy yoghurt on a hot paratha makes for a delicious combination.
You can also stir in some spices like roasted cumin or red chilli powder into the yoghurt for added flavour.
Indian curries also make a great accompaniment to Garlic Paratha. Creamy lentil soups or ‘dal’, and vegetable or meat curries with thick gravy are excellent options.
The paratha serves as a tasty, edible spoon, absorbing the flavours of the curry. I particularly enjoy a good Paneer Butter Masala or Chicken Curry with Garlic Paratha.
Salads are another great option. A simple cucumber, tomato, and onion salad with a squeeze of lemon juice can provide a refreshing balance to the meal.
Ghee, or clarified butter, is traditionally used in Indian cuisine for its rich, nutty flavour. It’s particularly popular in making parathas as it helps create a flaky texture and golden brown colour. However, I understand that for dietary or health reasons, some people may prefer to avoid ghee.
If you wish to make Garlic Paratha without ghee, the best substitute would be oil. I recommend using a neutral oil, like canola or sunflower, as these won’t overpower the flavour of the garlic. You can use the oil in the dough to cook the parathas.
Another alternative could be using unsalted butter. It’s not as heat-stable as ghee, but it still works pretty well. Just make sure to keep the heat medium-low while cooking to prevent the butter from burning.
If you’re avoiding dairy altogether, coconut oil could be a great option. It adds a slight hint of sweetness, which can be a pleasant contrast to the savoury garlic flavour. Plus, it’s a vegan-friendly choice.
A vegan version of the Garlic Paratha is entirely possible and just as delicious. The primary ingredients in a basic paratha recipe are naturally vegan: whole wheat flour, water, salt, and usually oil. The only non-vegan ingredient in our Garlic Paratha recipe is ghee, which is used to cook the parathas.
For a vegan version, simply replace the ghee with plant-based oil. I recommend using a neutral-flavoured oil such as canola or sunflower oil. You could also use olive oil, but keep in mind that it may add its distinct flavour to the parathas.
Coconut oil is another vegan-friendly option that works well, imparting a slightly sweet and nutty flavour to the parathas.
The minced garlic and chopped coriander leaves are plant-based, so those remain the same. So, you can enjoy the delicious flavours of Garlic Paratha while adhering to a vegan lifestyle.
Remember that as with any recipe, the key to delicious Garlic Paratha lies in the quality of your ingredients and your technique.
Make sure to knead your dough well, allow it to rest, and roll out your parathas evenly for the best results. Even without the ghee, your parathas can still be wonderfully flaky and delicious.
Fresh garlic undoubtedly brings a robust flavour and aroma to the Garlic Paratha, but sometimes you might find yourself without it or prefer a quicker solution. That’s when garlic powder can step in.
Garlic powder is dried garlic that has been finely ground. It offers a different, more subtle flavour profile compared to fresh garlic. Its flavour is smoother and slightly sweeter, but less pungent.
To use garlic powder in the Garlic Paratha recipe, I would suggest using it sparingly at first. Start with 1 teaspoon for the given recipe and adjust according to your taste.
You can mix the garlic powder with the flour before adding water and kneading it into a dough. This method ensures that the garlic flavour is evenly distributed throughout the paratha.
Despite the convenience of garlic powder, I’d like to mention that fresh garlic does give the paratha a unique texture and flavour. The little bits of minced garlic get slightly caramelized when the paratha is cooked, and biting into these bits can be quite delightful.
Storing leftover Garlic Paratha properly is crucial to maintaining its taste and freshness. First, make sure the parathas have completely cooled down to room temperature. Storing warm parathas can lead to condensation, making them soggy.
Once cooled, you can stack the parathas, separating each with a piece of parchment or wax paper to prevent them from sticking together. Place the stack in a zip-top bag or an airtight container, removing as much air as possible before sealing.
Stored this way in the refrigerator, the Garlic Parathas should stay fresh for about 2-3 days. Before eating, you can reheat them on a pan over medium heat until warm and crispy again.
For longer storage, you can freeze the parathas. Again, separate each paratha with parchment or wax paper, and store in a freezer-safe bag or container. They should stay good for up to a month in the freezer.
To reheat, you can either thaw them in the refrigerator overnight and then reheat on a pan, or directly reheat on a pan over low heat.
The key to making soft and fluffy Garlic Paratha lies in the dough. Here are some tips to achieve this:
First, it’s important to knead the dough well. I cannot emphasize this enough. Kneading helps develop the gluten in the dough, which in turn gives our paratha its structure. A well-kneaded dough is soft and pliable, and it’s easier to roll out.
Second, let the dough rest. After kneading, cover the dough and let it rest for at least an hour. Resting allows the gluten strands to relax, making the dough easier to roll out and resulting in softer parathas.
Third, roll out the dough evenly. Uneven thickness can lead to parts of the paratha being overcooked and turning hard
Finally, cook the paratha on medium heat. Cooking on high heat can make the paratha hard and crispy, while low heat might leave it undercooked and doughy. Medium heat allows the paratha to cook evenly, making it soft yet fully cooked.
Using these tips, I’m confident you can achieve soft and fluffy Garlic Parathas.
While whole wheat flour is traditional and adds a nutty flavour and hearty texture to the Garlic Paratha, you can definitely use all-purpose flour if that’s what you have on hand or prefer.
All-purpose flour has a finer texture and lighter flavour compared to whole wheat flour, and it could result in softer parathas. However, it lacks the fibre and certain nutrients present in whole wheat flour.
If you decide to use all-purpose flour, keep in mind that it absorbs less water than whole wheat flour. So you might need to adjust the quantity of water while kneading the dough. Start with less water than the recipe calls for, and add more as needed.
You could also consider making your Garlic Paratha with a mix of whole wheat and all-purpose flour. This way, you can enjoy the benefits of both – the healthfulness of whole wheat and the lightness of all-purpose flour.
Remember, the key to a great Garlic Paratha lies not just in the type of flour, but also in how well you knead your dough and how you cook your parathas.
If you’re following a gluten-free diet, you can still enjoy Garlic Paratha by using gluten-free flour options. I have found that a blend of rice flour and chickpea (also known as gram or besan) flour works well.
Rice flour gives the dough a certain softness while chickpea flour brings a pleasant, nutty flavour. You might need to adjust the water while kneading as these flours have different absorption rates than wheat flour.
Keep in mind that gluten-free dough can be a bit trickier to handle as it lacks the elasticity of gluten. It might be more fragile and break apart while rolling, so be gentle. I recommend using parchment paper or a silicone mat to roll out the dough to prevent sticking.
Cooking time may also need to be adjusted when using gluten-free flour. The parathas might take slightly longer to cook than their wheat-based counterparts. As with any recipe, look for signs of doneness, like a golden-brown colour and flaky layers.
Garlic Paratha is quite versatile and can be flavoured with a variety of spices. The robust flavour of garlic pairs well with many other spices, and they can be added to the dough or the garlic-coriander mix that’s stuffed into the paratha.
A classic Indian spice that pairs well with garlic is cumin. You can add some roasted and crushed cumin seeds to the dough for an added layer of flavour.
If you like heat, consider adding some finely chopped green chillies or red chilli flakes. They bring a kick that enhances the pungent flavour of garlic.
For a smoky flavour, a pinch of garam masala or ajwain (carom) seeds can be incorporated. Just remember to use these potent spices sparingly.
Remember that adding spices changes the flavour profile of the Garlic Paratha, so consider what you’ll be serving the paratha with.
Garlic Paratha freezes well, making it an excellent option for meal prep or a quick meal on busy days.
To freeze the parathas, first, let them cool completely at room temperature. Then place a piece of parchment or wax paper between each paratha to prevent them from sticking together. Store the stack in a freezer-safe bag or container, removing as much air as possible before sealing.
Frozen parathas can stay good for up to a month. When you’re ready to eat, you can either thaw them in the refrigerator overnight and then reheat on a pan, or directly reheat on a pan over low heat.
To reheat, place the paratha on a pan and heat over medium heat. Flip it a few times to ensure it heats evenly. The paratha should regain its original flakiness and delicious flavour.
Remember that every freezer and stove is different, so the freezing and reheating times might need some adjustments based on your specific appliances.
In the mood for more tantalizing flavours after enjoying that delicious Garlic Paratha? Let me whisk you on a quick culinary journey through the vibrant kitchens of India.
You absolutely must try the Keema Paratha next. It’s a delightful twist on our original Paratha. Instead of garlic, this paratha is generously stuffed with succulent, spiced minced meat. It’s an explosion of flavour with every bite, and a filling meal by itself.
Continuing on our minced meat journey, I have a spectacular dish for you – the Keema Karahi. This flavourful concoction is a savoury mix of minced meat cooked with tomatoes and an array of spices in a ‘karahi’ or wok. Scoop it up with a piece of fresh paratha, and you’re in for a divine taste sensation.
Now let’s mix things up a bit, shall we? You’ve got to experience the bliss of Chicken Aloo. This comforting curry brings together tender chicken and soft, aromatic potatoes in a fragrant gravy.
Paired with some steaming rice or a fluffy paratha, it’s a heartwarming dish that takes you straight to the heart of India.
I can also guide you to some other delightful Indian dishes from my recipe collection that are just a click away. Aloo Gobi, a fragrant stir fry of potato and cauliflower, is a much-loved classic.
Then there’s Chicken Biryani, a rich and fragrant one-pot dish of marinated chicken and fluffy rice, cooked to perfection with a blend of aromatic spices.
Or perhaps you’d fancy some Chana Curry, a simple yet flavourful chickpea curry that pairs beautifully with rice or bread. If you’re a seafood lover, the Coconut Prawn Curry is a creamy, spicy dish that’s pure comfort food.
Before you move on, I’d absolutely love to hear your thoughts. Did you try any of these dishes? How did they turn out? I always appreciate your feedback and I’m here to answer any questions.
Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.