Sehri Special Recipe | Ramazan Special Recipe | How To make Soft Paratha By Nusrat In kitchen |

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is dairy-free and adds a unique flavor.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour offers a nutty flavor and is more nutritious.

Start by taking 2 cups of white flour and 1 cup of brown flour.

If you want crispy parathas, add 1/2 cup of semolina.

Add 1 tablespoon of ghee and 1/2 tablespoon of salt.

Knead the mixture by hand or in a machine to form a normal dough, not too hard or too soft.

Once the dough is ready, set it aside to rest.

Chop fresh coriander and spring onions for the filling.

Divide the dough into small portions and roll them out like normal rotis.

Spread a little cooking oil on top and sprinkle some dry flour.

Add the chopped fresh coriander and spring onions on top, along with a little salt and chili flakes.

Place another rolled-out roti on top and press down gently.

Brush a little more oil on top and sprinkle more dry flour before cutting the stacked roti into thick strips.

Roll the strips back into small balls to form dough portions again.

Let the dough portions rest for 5 minutes before rolling them out again.

Preheat the skillet and add a little oil to it.

Place the rolled-out roti on the skillet and cook on high heat, flipping frequently.

Share a tip that parathas should always be cooked on high heat.

Continue flipping and cooking until all parathas are ready and soft.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens