Traditional Indian Paratha
Discover the irresistible charm of Traditional Indian Paratha, a flaky, golden flatbread that’s as versatile as it is delicious. Crafted with wholesome whole wheat flour, this authentic recipe showcases a delectable layering technique using ghee or oil for perfectly crisp and tender results. Rolled into unique triangular shapes, each paratha offers a satisfying bite with rich, buttery notes, making it an ideal accompaniment to your favorite curry, chutney, or yogurt dip. Whether you’re a seasoned cook or new to Indian cuisine, this recipe is easy to follow and brings the vibrant flavors of India straight to your table. Perfect for breakfast, lunch, or dinner, these parathas are a true crowd-pleaser, ready in just 45 minutes!
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 0.5 teaspoons salt
- 0.75 cups water
- 0.25 cups ghee (clarified butter) or oil
- 0.5 cup additional whole wheat flour (for dusting)
Instructions
In a large mixing bowl, combine the whole wheat flour and salt.
Gradually add water to the flour mixture, mixing with your fingers or a spoon until it forms a smooth, pliable dough.
Knead the dough for about 5-7 minutes until it becomes elastic. If the dough is too sticky, add a little more flour. If it's too dry, add a few drops of water.
Cover the dough with a damp cloth and let it rest for at least 15 minutes. This resting period allows the gluten to relax, making the dough easier to roll.
Divide the dough into 8 equal portions and roll each portion into a ball.
Take one dough ball and flatten it slightly using your fingers.
Dust the rolling surface and the dough ball with some additional flour to prevent sticking.
Using a rolling pin, roll out the dough ball into a circle of approximately 6-7 inches in diameter.
Spread a thin layer of ghee or oil over the surface of the rolled-out dough.
Fold the circle in half to form a semicircle. Spread another thin layer of ghee or oil on the semicircle.
Fold again to form a triangle and lightly roll it out to maintain the triangular shape, about 6 inches in size.
Repeat the rolling and folding process with the remaining dough balls.
Heat a tawa or a non-stick skillet over medium heat.
Place the rolled paratha onto the hot tawa.
Cook for about 1 minute and flip to the other side.
Apply a small amount of ghee or oil around the edges of the paratha.
Press gently with a spatula and cook for another 1-2 minutes until both sides are golden brown and some dark spots appear.
Remove the paratha from the tawa and place it on a plate lined with a paper towel to absorb excess oil.
Repeat the cooking process for all the parathas.
Serve hot with your choice of curry, chutney, or yogurt.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 0.3 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 274 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
