Plain soft Paratha Recipe - How to make Paratha ? | Special #Eid paratha famous in Gilgit Baltistan
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.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
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 whole wheat flour and salt in a bowl.
Add water gradually and knead until smooth.
Cover the dough and let it rest for 30 minutes.
Divide the dough into equal portions.
Roll each portion into a ball and flatten it slightly.
Spread ghee on the surface of the flattened dough.
Fold the dough into a triangle and roll out again.
Heat oil in a skillet over medium heat.
Cook the paratha until golden brown on both sides, about 3-4 minutes each.
Brush with ghee and serve hot.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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