Paratha Recipe Quick & Easy Way || Homemade Paratha Recipe || Soft Paratha || How to Make Paratha
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.
Welcome viewers and introduce the recipe for multi-layered parathas.
Sift 2 cups of all-purpose flour into a bowl.
Add salt to the flour according to taste.
Mix 2 tablespoons of warm water with 1 tablespoon of sugar until dissolved.
Add 1 tablespoon of cooking oil to the mixture and mix well.
Gradually add warm water to knead the dough until soft, similar to making roti dough.
Cover the dough and let it rest for 10 to 15 minutes.
In a separate bowl, mix 5 tablespoons of cooking oil with 4 to 5 tablespoons of all-purpose flour to create a paste for layering.
Check the rested dough and mix it well for 2 to 3 times before dividing it into equal portions.
Shape the dough into small balls, similar to making dough balls for roti, and cover them to prevent drying.
Take a portion of the dough and dust it with dry flour before rolling it out into a flat shape.
Grease the rolled dough with the prepared oil and flour paste to create layers.
Fold the dough and press it down before rolling it out again into a square shape.
Dust with dry flour before stacking the rolled parathas on top of each other to prevent sticking.
Preheat a tava (griddle) on high flame, then reduce to medium heat for cooking.
Cook the paratha, applying oil or ghee after the bottom side is cooked until golden brown.
Flip the paratha and cook the other side until golden brown and puffed up, ensuring both sides are cooked well.
Demonstrate the layers of the cooked paratha and emphasize how to achieve soft and layered parathas.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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