How to Make Paratha - Indian Layered Flakey Flatbread 🫓
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.
Add 150 g of chapati flour to a bowl.
Gradually add water to the flour until a dough forms.
Melt a little ghee and add it to the dough for a crispy coating.
Mix until you have a nice pliable dough.
Form the dough into a ball and cover it with a cloth to rest for 20-25 minutes.
After resting, divide the dough into three balls.
Pummel the dough balls gently to make them blemish-free.
Coil each ball to create layers.
Roll out the dough ball flat using flour and ghee for rolling.
Cook the rolled dough on a skillet until lightly charred and flaky.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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