Paratha

This paratha recipe is the ideal side to accompany your curries. The traditional paratha recipe I use is by far my favourite.

Simple flatbreads called parathas are made using wheat flour and a few additional basic ingredients.

When I make meals like, chana curry, dal mash, or a cup of desi tea, this is my go-to side.

There are several different types of flatbreads that are popular throughout South Asia, ranging from puffy, deep-fried bhatura to chewy, whole wheat roti.

Flaky, buttery flatbreads called parathas can be eaten with curries, folded up and dipped into hot chai, or turned into a meal on its own with raita on the side for dipping.

You can make them basic or load them with anything, such as a spiced potato filling or minced meat.

Whole wheat flour is used to make parathas, which are then rolled out and cooked on a griddle with ghee, butter, or oil.

For breakfast, they are relished with pickles and a steaming cup of chai, and for lunch or dinner, they are served with curries and yoghurt raita.

If you are not in the mood for buttery parathas then you can make simple chapattis.

Particularly for young children, parathas are excellent to pack in a tiffin for lunch. They stay soft longer.

For my kids, I normally slice the paratha into eight pieces like a pizza. This makes it simple for my kids to eat parathas as finger food during lunch or break.

They even taste great when served alone or with a cup of tea. Since I can remember, paratha has been a mainstay in my family’s cuisine.

Learn the secret to consistently making great parathas!

Paratha

by Nabeela Kauser

This simple and delicious paratha recipe goes perfectly with a hot cup of tea as well as curries, pickles, and chutneys. A common recipe in Indian and Pakistani households, parathas are soft, thin, and flaky flatbreads that are suitable for breakfast or even lunch.

5 from 8 votes

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Prep Time 10 mins

Cook Time 5 mins

Resting Time 15 mins

Total Time 30 mins

Course Side Dish

Cuisine Indian, Pakistani

Servings 8

Calories 389 kcal

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Ingredients

• ▢ 500 g Wheat Flour
• ▢ 1 tsp Salt
• ▢ 50 ml Oil
• ▢ 100 g Ghee Softened
• ▢ 200 ml Warm Water

Instructions

• In a large bowl, mix together the flour, salt, and oil.
• Gently add the water In small increments until a dough forms.
• Cover and let the dough rest for 15 minutes
• Then knead again for a few minutes.
• Maker small dough balls. Roughly 8-10 dough balls.
• Dust the surface with flour and roll the dough ball into a thin chapati. Shake off any excess flour.
• Heat a non stick crepe pan over medium heat.
• Add one paratha and cook for 2-3 minutes, until opaque, not browned.
• Flip and cover the paratha with ghee and cook for 1-2 minutes.
• Finally flip over one more time and cover with ghee and cook for 1 minute.
• Cook both sides until golden brown.
• Transfer to a paper towel and repeat with the remaining dough balls.

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 389kcalCarbohydrates: 48gProtein: 6gFat: 19gSaturated Fat: 8gTrans Fat: 0.02gCholesterol: 32mgSodium: 292mgPotassium: 67mgFiber: 2gSugar: 0.2gCalcium: 10mgIron: 3mg

Keyword Bread, Butter, Chapati, Cooking, Flatbread, Food, Recipe, Roti

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