paratha

Crispy, chewy, buttery, and comprised of innumerable flaky layers, the paratha is a flatbread that can complement almost any dish and can be eaten at any meal.

Paratha (Flaky South Asian Flatbread) Recipe

(15 ounces; 420 grams) all-purpose flour,

(1 ounce; 30 grams) vegetable oil, or other neutral oil

(8 ounces; 112 grams) softened ghee, divided

To Make the Dough: In a large mixing bowl, whisk together the flour and kosher salt until combined, about 1 minute. Add the oil and rub evenly into flour, about 5 minutes. Make a well in the center of the flour and pour in 1 cup (240ml) of warm water. Roughly combine the flour and water with your fingers until just brought together, about 1 minute. Next, knead the dough until it forms a sticky ball, about 5 minutes. Leave the dough in the bowl and cover with plastic wrap or a moist towel. Set aside to rest at room temperature for at least 1 hour and up to 24 hours in the refrigerator. 

After the dough has rested, divide it into 8 equal portions. Work with one portion of dough at a time, keeping the remaining dough covered with a moist towel or plastic wrap while not handling.

For the First Roll: On a clean surface, roll out the dough until as thin as possible, sprinkling flour as needed to prevent the dough from sticking to the rolling pin. The final dimensions of the dough should be roughly 16 inches by 10 inches, and it should be paper thin and translucent. 

Using a small offset spatula, dab 1 tablespoon (15g) of softened ghee across the surface of the rolled out dough. Sprinkle a pinch of flour over the ghee. Starting from the top, roll down the dough sheet until it is all coiled into one long snake. Coil each end of the dough log inward until they meet at the center, then fold the two coils onto each other and press together firmly. Set aside the coiled dough ball to rest covered for at least one hour at room temperature and up to 24 hours in the refrigerator.

For the Final Roll: On a lightly floured surface with a rolling pin, roll each coiled dough ball into a circle about 8 inches in diameter and 1/8-inch thick. Lightly dust the paratha, rolling pin, and counter with flour as needed to prevent sticking, dusting off any excess flour at the end. Rotate the paratha after each roll to maintain an even shape. Cook the rolled out parathas right away, or store between layers of parchment and wrapped in plastic wrap in the refrigerator for up to three days. 

Cooking the Parathas: Preheat a heavy gauge 10- or 12-inch skillet over medium-low heat. Working with one paratha at a time, cook it in the dry skillet until dusty and dry to the touch, about 3 minutes per side. (After this first cook, the parathas can be stacked between sheets of parchment, wrapped in plastic, and stored in the refrigerator for 1 week or freezer for 3 months and cooked from frozen as needed.)

Preheat the same skillet over medium-high heat. Add 1 tablespoon of ghee and cook 1 paratha at a time until golden brown and crispy, about 1 minute per side. Once cooked through, scrunch the paratha to release any built-up steam. Serve right away or hold warm wrapped in a kitchen towel and in a 250°F (121°C) oven for up to 1 hour.  

Plain paratha recipe - Parathas are unleavened Indian flatbreads made with whole wheat flour. They are eaten for breakfast or a meal with chutney, pickle, curry or yogurt. This recipe shares how to make simple layered paratha.

Paratha recipe | How to make plain paratha

wheat flour (or atta (substitute with all-purpose flour))

oil (for kneading (optional))

water ((or luke warm water))

salt ((optional))

ghee (or oil as needed)

Mix together wheat flour, salt, oil in a wide mixing bowl. 

Pour water little by little as needed &amp; make a stiff non sticky dough. 

Knead well to make the dough soft and pliable.

If necessary knead with moist fingers.

When you press down the dough with a finger, you must feel it is soft and dent easily.

Wrap it in a moist cloth or cover it in a container and set aside for 30 mins. 

You can also grease the ball with a few drops of oil and cover.&nbsp;

Making dough for paratha recipe

Knead the dough lightly &amp; divide to 8 parts.&nbsp;

Then roll to balls &amp; keep them covered.

Take a few tbsp of flour to a small bowl &amp; flour the rolling area.&nbsp;

Dip a ball in the flour and dust off excess. Too much flour on the parathas can make them hard.

Place the ball on the rolling area and flatten it slightly with fingers.&nbsp;

With the help of a rolling pin begin to roll each ball to a round layer or roti of 7 inches.

How to make paratha

Apply ghee all over the paratha and fold 1/3 part of it.&nbsp;

Then apply the ghee to the folded part as well &amp; repeat folding the other 1/3 part.

Apply ghee over the 3 layered long strip and fold 1/3 part of it.&nbsp;

Then repeat the other 1/3 part &amp; you will have a square.

Sprinkle little more flour if needed to prevent sticking. 

Then roll the square further to make a 7 inch square paratha.

Making square paratha

Apply ghee all over the roti &amp; fold it to half to make a half circle.&nbsp;

Next apply ghee over it &amp; repeat folding it to get a triangle shape.&nbsp;

Sprinkle a bit of flour &amp; begin to roll evenly to a triangle paratha.

Making Triangle paratha

Heat a griddle until hot on a medium high flame.&nbsp;

Transfer paratha to the griddle. Cook it until you begin to see bubbles, then flip it.

Fry on a medium high flame on the other side as well pressing down with a spatula.&nbsp;

Pressing down helps the parathas to puff up and the layers get separated and get cooked through.&nbsp;

Flip the parathas too and fro. Cook until brown spots appear on both the sides.

Drizzle ghee or oil on both sides. 

Remove the paratha to a wired rack or plate lined with a clean cloth or kitchen tissue.

Stack them one over the other to keep them soft. 

Serve paratha with curry or chutney or just yogurt.

Frying paratha

Dal parathas combine red lentils and chapati flour in glorious harmony. These aromatic flatbreads make a fantastic side to a curry.

You will need a high-powered blender or food processor to make this recipe.


Dal paratha

grams/3½oz red lentils,

350 milliliters/12fl oz boiling water

salt

½ tsp ground turmeric

grams/1¾oz green apple,

150 grams/5½oz natural yogurt

½ tsp chaat masala

cumin seeds

½ tsp caster sugar

milliliters/¾fl oz milk

mint leaves, roughly chopped

flour

tsp finely chopped fresh coriander

ginger

tsp red chilli powder (or chilli flakes)

tsp coriander

tsp sunflower oil, plus extra for frying

This makes a great late evening snack or brunch dish with a kick! Make a batch and reheat for a quick early morning snack. 

Anda paratha

grams/5½oz

ghee,

mint yoghurt, chutney

eggs,

½ red onion, finely chopped

garlic clove, crushed

5–6 cherry tomatoes, roughly chopped

tbsp finely chopped fresh coriander

tsp cumin seeds, toasted

Peter Kuruvita shares his take on the Sri Lankan street food staple kottu roti.

Peter Kuruvita's Sri Lankan prawn curry

tbs coconut oil

white onion, finely chopped

garlic cloves, crushed

ginger,

curry leaves

prawns,

cardamom pods

tsp fenugreek seeds

tbs each ground turmeric and cumin

tbs sweet smoked paprika (pimenton)

tbs coriander

Thai green chillies, chopped

fish stock

coconut milk powder

limes

spinach

coconut oil

paratha flatbreads (from Indian grocers)

red onion, sliced

(50 grams) finely shredded cabbage

carrot,

baby bok choy, blanched, refreshed, roughly chopped

red chillies, thinly sliced

peanuts

tsp dried chilli flakes

tsp grated ginger

tbs chilli oil

(60 milliliters) lime juice

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

Aloo Paratha is a popular Indian potato-stuffed flatbread recipe that is very easy to make and so delicious! It’s crispy, flavorful and perfect to serve as an appetizer, side dish, savory breakfast, dinner or lunch.

Easy Stuffed Flatbread (Aloo Paratha)

all-purpose flour (300 grams)

tbsp oil

+ 2 tbsp water (150 milliliters)

12,3 oz potatoes (350 grams)

green onion (scallions) (100 grams, finely sliced)

parsley or cilantro (30 grams, chopped)

⅓ tsp garam masala (optional)

salt (or

½ tsp black pepper (or

tbsp oil (for frying)

Combine flour and salt in a large mixing bowl. Add the oil and water and stir with chopsticks or a fork until all the water has been absorbed.

Then, use your hands and knead the dough until it is sort of formed. (If your dough is still very dry after a bit of kneading, add 1-2 tbsp more water*). Transfer dough to a working surface and continue kneading until it is smooth and soft, about 3-5 minutes.

Form the dough into a ball. Wrap tightly in foil (or cover with a kitchen towel) and allow to rest for 20-30 minutes.

Flatbread Dough

Wash potatoes and cook until soft. Alternatively, prick them a few times with a fork and microwave until soft, about 10 minutes. (The cooking time depends on the size of your potatoes. They’re done when you can easily pierce them with a knife).

When the potatoes are soft and cooled, remove the skins. Place the peeled potatoes in a bowl and mash with a fork coarsely.

Heat a little oil in a skillet and sauté the green onions for about 1-2 minutes until slightly softened.

Add the sautéed green onions, and chopped parsley to the mashed potatoes. Season with garam masala, salt, and pepper to taste and gently stir to combine.

Potato Filling

Divide the dough into 4 equal-sized pieces and shape them into balls. (Work with one piece at a time and cover the remaining pieces so they won’t dry out).

Take one ball and roll it out with a rolling pin on a lightly floured surface into an 8-9 inch circle. Spread 1/4 of the filling over one half of the circle, leaving a 1/2-inch border around the edges.

Brush half-edge with a bit of water and fold the other end of the dough over the filling, pressing firmly all around the edges to seal.

Repeat with the remaining balls of dough.

Stuff the flatbreads (*see step-by-step pics in my blogpost)

Heat a little oil in a large skillet over medium heat.

Add one or two stuffed flatbreads and pan-fry until golden brown, pressing down gently on the edges while cooking to ensure they brown evenly. Then flip and fry on the other side too.

Place on a cooling rack so they&#x27;ll stay crispy while you fry the rest.

Serve with a herb dip, vegan aioli, guacamole or whatever dip you like. Enjoy!

To pan-fry

Indian layered bread, lightly fried with oil or ghee. Serve hot with gravies, vegetables, or eggs.

Paratha Kerala Paratha

all-purpose flour

sugar

warm water

Oil or Ghee

All purpose-flour

Beat the egg with ¼ cup of water, salt, and sugar. Keep aside.

In a large mixing bowl, or on a clean working surface, add the flour and add to it the egg mixture. Mix the ingredients for few seconds and then add the water gradually and knead until you get a smooth dough. Kneading time will take 7 to 10 minutes by hand.

Cover the dough and allow it to rest for 20 minutes. If your kitchen is hot, refrigerate the dough, otherwise, leave it at room temperature.

Knead the dough for few seconds then divide the dough into 7 to 8 balls. If you want to make bigger parathas, then divide the dough into 5 equal balls. Cover the balls and keep aside to rest for 10 minutes.

Place the ball on a clean working surface and lightly oil it. Roll out the ball to 11 inches or until a little transparent. Brush the surface with oil and then sprinkle with flour.

Fold the rolled-out dough from one end to the other to form pleats like a paper fan.

Hold each end of the long-stacked strip. Lift the strip away from the working surface and gently stretch it a little.

Roll it like a swiss roll and place the end of the strip under it. Press down the roll gently. Do the same with the rest of the balls, and then cover and let the rolls rest for 20 minutes.

Place a roll on the working surface, sprinkle the roll with oil and roll it out to 7” in diameter.

Heat the griddle. Place the rolled-out paratha on the griddle. Sprinkle the surface of the paratha with oil (around one teaspoon). When bubbles appear on the surface, flip the paratha. Cook on medium to medium-low heat.

Spread one teaspoon oil on the surface and flip the paratha when the bottom form brown patches, keep flipping the paratha until both sides have brown spots.

Transfer the paratha to a plate and cover it with a cloth. Stack the parathas until you are done with all the rolls.

Crush the parathas from all sides with both hands to release the layers.

Serve hot.

https://content.jwplatform.com/videos/3t0EEK76.mp4

Paratha is a bread that’s lightly fried, has crispy edges and a soft center. You can use ghee or oil to make this flatbread; however, if you want more flavor, stick with ghee.

Paratha Kerala Paratha a recipe for a delicious Indian bread

A seasonal recipe, these green garlic parathas are easy to make, taste wonderful and make for an amazing breakfast recipe. Pair them with achaar and yoghurt along with chai and enjoy a delicious winter morning meal!

Green garlic paratha

whole wheat flour

coriander leaves (roughly chopped)

green garlic (fresh/frozen) (roughly chopped)

garlic

chilis (roughly chopped)

tbsp oil +

Make a fine paste of the coriander leaves, garlic, chilis, cumin seeds using as little water as required

To the flour, add the coriander garlic paste and salt - mix well to form a soft dough - you may not need any water to knead the dough. Apply the oil, cover and set aside for 15 minutes

Divide the dough into 10 balls and roll them out into thin discs. Heat a griddle and place a paratha on it. Cook both sides until brown spots appear on them

Smear a tablespoon of oil on each side, cook for another minutes and remove from heat. Serve your healthy and yummy green garlic parathas with achaar and yogurt for a hearty meal. Enjoy! 

This soft and flaky layered Paratha, also known as barotta or porotta, Madurai parotta, and Kerala paratha.


Malabar Parotta

Flour (maida): 2 cups

Salt: ½ tsp

Milk: ¼ cup

tbsp

Milk: ½ tsp

Aloo Paratha is wholewheat flatbread stuffed with spicy potato filling . Top it with butter and serve it with fresh yogurt and pickle.

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Top 12 paratha recipes from across the web

The most viewed paratha recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paratha (Flaky South Asian Flatbrea...

Paratha recipe | How to make plain ...

Dal paratha

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Peter Kuruvita's Sri Lankan prawn c...

Easy Stuffed Flatbread (Aloo Parath...

Paratha Kerala Paratha

Green garlic paratha

Malabar Parotta

Aloo Paratha Recipe

Garlic Flatbread Recipe with Liquid...

Purple Cabbage Parathas

The most viewed paratha recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine