How To Make A BASIC PARATHA (Step By Step FOR BEGINNERS)
Recipe Information
Paratha
Cultural Context
Paratha, a staple of Indian cuisine, originates from the Indian subcontinent and has been a beloved flatbread for centuries. Traditionally made with whole wheat flour, it's often stuffed with a variety of fillings, from spiced potatoes to paneer, making it a versatile dish. Parathas are commonly enjoyed at breakfast or as a side dish, and their popularity has led to numerous regional variations across India and beyond, adapting to local tastes and ingredients.
ghee
🥗Healthier: olive oil
💰Cheaper: butter
Olive oil is a healthier fat option.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta
Tofu is a lower-calorie alternative to paneer.
whole wheat flour
🥗Healthier: almond flour
💰Cheaper: all-purpose flour
Almond flour is gluten-free and lower in carbs.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt adds protein while being creamy.
Mix 2 cups all purpose flour, 1/2 cup whole wheat flour, and 1/4 tsp salt in a bowl.
Add 2 tbsp of oil and mix well until crumbly.
Gradually add 1 cup of warm water little by little while mixing until a soft dough forms.
Knead the dough for about 10 to 12 minutes until it is smooth and not sticking to fingers.
Sprinkle 1 tsp of oil on top of the dough, cover it, and let it rest for 15 to 30 minutes.
After resting, knead the dough again briefly and divide it into smaller balls.
Roll each ball into a smooth round shape and cover with a tea towel to prevent drying.
Sprinkle flour on the work surface and dust each ball lightly with flour before rolling.
Roll out each ball evenly, ensuring not to apply too much pressure.
Heat a thick-bottomed pan (cast iron recommended) and brush with oil.
Place the rolled paratha on the heated pan, flipping after 3 to 4 seconds.
Apply 1/2 tsp of oil on each side while cooking, flipping until brown spots appear all over.
Keep the cooked parathas on a rack to prevent sogginess.
Cooking Techniques
Equipment Needed
Spice Level:
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