Paratha , How to make paratha , three easy ways
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.
Roughly mix all-purpose flour and salt.
Add egg and water to the flour and salt mixture to make a dough with a consistency similar to pizza dough.
Let the dough rest for at least 30 minutes in the refrigerator.
Divide the dough into four parts to make dough balls for paratha, using ghee and all-purpose flour for layering.
Refrigerate the dough balls for at least 15 minutes for easier rolling.
Roll the dough balls to about 6-7 inches in diameter.
Cook the rolled dough by applying ghee or oil on both sides over medium heat until crispy and layered.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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