Parathas are Indian flatbreads which is typically made everyday for breakfast, lunch or dinner in the Northern parts of India. When I was young, my mother learned the art of making rotis and parathas from our Jain family friends. These experiences fostered great memories and forged everlasting friendships, enriching our lives with culinary tradition and heartfelt bonds.
Plain Paratha
Paratha is a classic Indian flatbread known for its flaky, layered texture and golden-brown crispiness. Made from whole wheat flour, it's kneaded into a soft dough, rolled out, and cooked on a griddle with a touch of ghee or oil. Perfectly versatile, plain paratha pairs well with curries, yogurt, or simply a dollop of butter, making it a beloved staple in Indian cuisine.
Ingredients
- 2 cups Wheat flour
- 1 tsp Ajwain (Carom seeds) – optional Crush between palms and add for enhanced flavor.
- ½ tsp Salt
- ¾ to 1 cup Lukewarm water
- 1 tsp Oil
- Oil as required for making the parathas
Instructions
- Now, let's knead!
- To a large mixing bowl, add the wheat flour, salt, ajwain.
- Slowly add lukewarm water as needed and knead it into a soft dough. Add a tsp of oil and make it into a ball. Keep the dough aside for 30 mins.
- Divide the dough into 8 equal parts and roll it into smaller balls.
Let's roll the parathas!
- Take one dough ball and dredge in flour.
- Using a rolling pin, roll the dough into a thin circle. Brush all over with a tsp of melted ghee, sprinkle some flour on it and spread it evenly with your fingers. This step is done to make the paratha flaky in layers.
- Start pleating it by holding on both sides and stretch it longer.
- Then roll it up in a spiral manner.
- Dust it with flour and roll the dough into a 6 inch circle.
- Transfer it to a hot tawa and cook on both sides drizzling some oil or ghee on each side, until golden brown spots appears.
- Remove it from heat once done. Serve it as is with some mint chutney or coriander chutney or pickle and onion salad on the side. Enjoy flavorful, nutritious parathas hassle-free!
- I love to serve Parathas with Chicken Salna. Soak the paratha in salna and slurrrrpppp….Yummy yummm….
Tips
- The dough should neither be too hard nor too soft. So add water little at a time while kneading.
- Cook by gently pressing the paratha on both sides with a flat spatula. Pressing it too much will cause the paratha to get tough.
- This can be great for lunch boxes along with some Potato fry or spread some pickle and make as paratha rolls.
- Oil or ghee can be used for making the parathas.
- The dough can be stored in a box for 2 days.
0 Comments
Newest