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Paratha Recipe
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Monday, 17 May 2010

Parathas originated in the Indian subcontinent. Sometimes a Paratha is referred to as flat bread. It is prepared with whole-wheat flour. There are many different Paratha Recipes, some involving stuffed vegetables such as potato (aloo), onion, mince meat or even cauliflower.

The recipe for Parathas below will show you how to make simple and plain parathas. Once you feel confident and be adventurous and add other ingredients as mentioned above. Parathas can be made in different shapes and sizes.

At a glance
Cooking Method
Course / Dish
Main Ingredient
Some Paratha recipes use plain white flour but this makes the paratha a little rubbery when cold like a naan bread. So Whole Wheat Flour is much tastier and a healthier option.
#   3½ Cups Whole-grain Wheat flour (1 Pound of Atta)
#   1 tsp Salt
#   2 tbsp Ghee
#   1¼ Cup Water
#   Melted Ghee for brushing layers, and frying
#   Atta (wheat flour) for dusting to roll out dough
Step 1: Making Dough
  1. Sift Atta and Salt
  2. Add Ghee. Mix well till it resembles like crumbles.
  3. Add water little bit at a time and knead to make dough.
  4. Gather dough into a ball. Let it rest about one hour at room temperature and cover it with damp cloth.
  5. Divide dough into 8 parts. Roll each part into a ball.

Step 2: Rolling Paratha

  1. Roll out dough ball into a 6" round disc about the thickness of two 5 pence (5 cents) coins.
Step 3: Frying Paratha
  1. Heat the griddle (Tawa) for about 2/3 mins at medium heat.
  2. Cook the rolled out Paratha over the griddle for about 45 seconds. Lift the corner of the Pratha with a Turner. The underside should have a few brown spots.
  3. Turn it over and cook for another 45 seconds to 1 minute.
  4. Baste the cooked surface with Ghee.
  5. Turn it over, cook the basted surface another 45 seconds.
  6. Baste the other side with Ghee.
  7. Turn it over, cook the newly basted surface for another 45 seconds.