Best Paratha recipe in india on home make

 

Best Paratha Recipe

Cooking ParathaWarm a griddle over medium-high heat. Once the griddle is hot, carefully place the rolled out paratha on the surface and cook until the bottom of the paratha turns lighter that the uncooked top, about 1 minute. With a flat spatula, flip the paratha and top with 1/4 teaspoon of ghee, spreading it evenly over the surface with the back of the spoon. Cook the second side until it turns light brown, about 2 minutes.Flip the paratha and top with 1/4 teaspoon ghee, spreading it evenly over the surface. Cook until light brown, 1 to 2 minutes. Gently press the paratha with the spatula to help the paratha cook evenly; be sure to press gently for a soft, flaky paratha. Once both sides get spotty golden brown, transfer the paratha to a plate. Note: Please check the video for visual details.

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Hi, I am Dassana. Running the kitchen for decades, I share tried and tested Vegetarian recipes on my food blog since 2009, with a step-by-step photo guide & plenty of tips so that your cooking journey is easier. I also have a professional background in cooking & baking. Read More

I just discovered your website and it’s awesome! Love how you have explanation about the process and variations, then the recipe and also pictures to go along. Also, it’s always straight to the point! I tried this recipe yesterday, however, they came out a bit hard, dryish. They didn’t puff up. I worked the dough for a while until it was soft and pliable, I even had yoghurt and oil (not ghee) added to it, yes they still came out crispy. I was also cooking it on medium-high heat … Do you know what might have gone wrong?

Hi Swasthi, I just discovered your website and it’s awesome! Love how you have explanation about the process and variations, then the recipe and also pictures to go along. Also, it’s always straight to the point! I tried this recipe yesterday, however, they came out a bit hard, dryish. They didn’t puff up. I worked the dough for a while until it was soft and pliable, I even had yoghurt and oil (not ghee) added to it, yes they still came out crispy. I was also cooking it on medium-high heat … Do you know what might have gone wrong? Thanks in advance!

The filling is very simple: potato, shallots (scallions), ginger, coriander (cilantro) and some spices. The beauty of this recipe is that it doesn’t matter if you don’t have all the ingredients, you can substitute with so many other things or simply leave it out. Sure, what you end up with might not strictly be Aloo Paratha, but it is still going to be delicious. I’ve provided loads of suggestions for substitutions and alternatives. You don’t even need to use potato! You could use, for example, broccoli!

If the dough turns sticky, sprinkle some flour and knead it. If the dough turns hard or too stiff, then moisten your fingers and knead the paratha dough. You can also make the dough in a food processor or stand mixer.

Notes- the recipe can be doubled or tripled. - if the dough looks dry, then add some water. If the dough looks sticky and moist, then add some extra flour and knead again.

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.

Take one piece of the dough ball and dip it in the dry flour lightly coating it all over with flour. Using a rolling pin, roll the dough into a 4-inch circle. Dip one side of the circle into the flour. Drizzle the floured surface with few drops of oil, spread it evenly with your fingers.

Author: ArchanaHey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons. Twitter Facebook Linkedin

With a flat spatula, flip the paratha and top with 1/4 teaspoon of ghee, spreading it evenly over the surface with the back of the spoon. Cook the second side until it turns light brown, about 2 minutes.

Straight from God's Own Country on to your plate. Made with maida and plentiful ghee, this Kerala special is likely to go on a winning spree, right from your taste buds to your heart.

Hi Syra, You are welcome! I would suggest making the dough, rolling and frying them as well the previous day. Stack the hot parathas so they remain soft. Next cool them completely and then store in a air tight container. Keep them in the fridge. Reheat them on a hot tawa just before serving. For the malai kofta, you can make the gravy and the kofta balls the previous day. The next morning keep them out of the fridge and bring them to room temperature. Roll them in some corn starch, shake off the excess and fry them just before serving. Hope this helps. Have a great time! 

Warm a griddle over medium-high heat. Once the griddle is hot, carefully place the rolled out paratha on the surface and cook until the bottom of the paratha turns lighter that the uncooked top, about 1 minute. 

Sana May 30, 2020 10:06 am The first time I tried to make parathas using a different method, they were rock hard, like frisbees. But I followed your recipe and they turned out amazing. So soft. Thank you! Reply

Instructionskneading doughIn a bowl take whole wheat flour. Add salt, oil and water.Mix and then knead into a smooth soft dough. Add more water if required while kneading. Cover and keep the dough aside for 30 minutes.method to make triangular folded plain parathaPinch a medium sized ball from the dough. Flatten and dust with some flour.With a rolling pin, roll into a circle of about 4 inches diameter.Spread some ghee on the dough circle. Fold in a half.Now spread some ghee on this half folded dough.Fold sideways and this time you will get a folded triangle.Dust some flour on the folded triangle. Now begin to roll the folded triangle.Add some flour if required and roll into a circle of about 6 to 7 inches diameter.method to make square folded plain parathaRoll a medium sized ball on a lightly dusted board to a circle of about 4 to 5 inches in diameter.Spread some ghee on the rolled dough.Bring one side of rolled dough towards the center and press lightly.Now spread again some ghee on the folded part.Fold the opposite side of the rolled dough on top of the folded part. Press lightly.Again spread some ghee on this second folded part.Fold the right side and bring towards the center. Spread some ghee on this fold too.Lastly fold the left side on top of the right fold.Sprinkle some flour on the folded paratha.Begin to roll. Add some more flour if required while rolling. Roll into a square paratha.making plain parathaHeat tava (griddle) and place the paratha on the tava. The tawa should be medium hot.You will soon see the paratha puffing up from the base at some places.Flip the paratha when the base is 1/4 cooked. Spread some ghee.Flip again when the second side is about 1/2 cooked. You will see brown spots now.Spread some ghee on this side now.Flip again a couple of times till you see more brown spots and the paratha is cooked evenly. Make all parathas this way. Either serve them hot or stack them in a roti basket.Serve these plain paratha with any indian dal or vegetable curry or pickle.

Take one roll, flatten it, and then roll it into a circle, about 6 inches in diameter. Don't make the paratha too think, or you will end up flattening the layers. Use some flour to help you roll, if the dough sticks. Repeat for all the remaining 9 portions.

Anaïs March 29, 2020 10:41 am Hi Swasthi, I just discovered your website and it’s awesome! Love how you have explanation about the process and variations, then the recipe and also pictures to go along. Also, it’s always straight to the point! I tried this recipe yesterday, however, they came out a bit hard, dryish. They didn’t puff up. I worked the dough for a while until it was soft and pliable, I even had yoghurt and oil (not ghee) added to it, yes they still came out crispy. I was also cooking it on medium-high heat … Do you know what might have gone wrong? Thanks in advance! Reply

swasthi Reply to Syra November 25, 2019 3:16 am Hi Syra, You are welcome! I would suggest making the dough, rolling and frying them as well the previous day. Stack the hot parathas so they remain soft. Next cool them completely and then store in a air tight container. Keep them in the fridge. Reheat them on a hot tawa just before serving. For the malai kofta, you can make the gravy and the kofta balls the previous day. The next morning keep them out of the fridge and bring them to room temperature. Roll them in some corn starch, shake off the excess and fry them just before serving. Hope this helps. Have a great time! 

swasthi Reply to Sarah August 31, 2019 1:53 pm Hi Sara, You can add about 1/4 cup oats flour in this recipe. If you want to use only oats then you can try following this recipe of ragi roti. Thanks for rating the recipe. Reply

Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries.

Brian. UK June 10, 2020 6:37 pm Hi Swasthi Made these twice now in last two weeks I used Ghee from famous brand , I didn’t think the taste is as good as it should be. Should I just use normal butter ir should I make my own ghee ? They were still good but not as good as I think they should be considering the chapati was great, Brian Reply

Parathas are dangerously desi, oozing with oil and bursting with local masalas. They have passed the test of time, fighting through the 20th century fast food blitz. It stands undisputed as the most favourite Indian food over chips and French fries. Apt for all fancy occasions and fit for the everyday lunchbox, parathas are legendary in the Indian food domain. Its dizzying aroma captivates your senses and leaves you hunting for the nearest eating joint. Its form delights you to the extent when you would greedily grope at those thin pancakes stuffed with goodness and loaded with flavours. Taking a bite at it is like a ritual, a gastronomic necessity rather. It has traditionally been synonymous with mother's warmth and care; satisfying, uplifting and fulfilling in every sense. It is the heartbeat of the nation, for every Indian heart beats and craves for a morsel of PARATHA!

Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. More about me →

Absolutely delicious! And though it’s a bit time consuming, it’s very easy. The only thing I’d advise, though, is cooking on high heat. (Each stove varies, obviously – but it needed to be high on mine.) Even once the oil was hot, my first paratha cooked too slowly and absorbed more oil than it should have. I love aloo paratha in restaurants and am so excited that now I can make a delicious version of it myself!

Paratha recipe – A detailed beginner’s guide to make perfect, flaky & soft parathas at home. Parathas are the most popular unleavened flatbreads from Indian cuisine. These are a staple in many Indian homes and are eaten for breakfast, lunch or dinner. Parathas are mostly served with a chutney, pickle, curry, dals or even plain with tea.

4. To make methi paratha, just add half cup finely chopped methi leaves to 1 cup flour along with spices, ginger garlic & herbs. For complete recipe you can check this recipe of Methi paratha.

InstructionsPlace the flour, salt and oil in a bowl and mix until the oil has dispersed through the flour.Add enough water to make a stiff but pliable dough. Set the dough aside for at least 30 minutes so it can relax and roll out easily.Roll the dough on a floured surface into a rectangle, about 10 X 7 inches.Brush the entire top surface lightly with some oil, then dust lightly with a little flour.Lift the sides of the rectangle and fold them one over the other horizontally, so you have three layers.Place the rectangle of dough in the refrigerator on a flat surface, like a cookie sheet.After half an hour, pull out the dough, roll it again into a rectangle about 10 X 7 inches, brush with oil, dust with flour, and fold again to get three more layers. Put it back in the refrigerator.Repeat the entire process two more times.After you've folded and refrigerated the dough four times, roll it again into a rectangle and brush it with oil. This time, roll the dough horizontally the way you would a jelly roll.When you have a cylinder, tuck the seam under and, using a knife, cut it into 10 equal portions.Take one roll, flatten it, and then roll it into a circle, about 6 inches in diameter. Don't make the paratha too think, or you will end up flattening the layers. Use some flour to help you roll, if the dough sticks. Repeat for all the remaining 9 portions.Heat a griddle until it's piping hot. Lower the heat to medium-high, place a paratha on the griddle, and wait until bubbles appear.Flip over the paratha and lightly brush some oil on the surface. When the underside is cooked and golden-brown spots appear, flip over once more and cook for a few more seconds or until golden spots appear.Serve rightaway.

Hi Melodie, I use avocado oil and yes I make my own ghee. It is very easy, I have both stove top and Instant Pot recipes for ghee on the website.

Hi, I am Dassana. Running the kitchen for decades, I share tried and tested Vegetarian recipes on my food blog since 2009, with a step-by-step photo guide & plenty of tips so that your cooking journey is easier. I also have a professional background in cooking & baking.

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SV May 1, 2020 1:43 pm Hi there, I made dough for the first time and followed your recipe. The dough was perfect as were the parathas, my rolling skills need to improve significantly though. There were of different geometric shapes 

While rolling, do not press down too hard as this will cause the layers to stick together and the paratha will not be flaky. Do not make the paratha too thin, either. Stop rolling when it has reached 1/4-inch thick, no matter what the size.

Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. More about me → Make this next How-to

In a large bowl, mix 3 cups of flour, salt and 1 tablespoon oil. Slowly add water, little bit at a time, mixing with your hands until soft dough forms. Adding about 1 and 1/4 cup of water. Note: Depending on the brand of the flour you may need more or less water so only add little bit at a time.

This parotta goes well with chicken chettinad, stews and mutton curry. Image credits: iStock5. Talwa ParathaHere is your regular paratha made yummier. Stuffed with chillies, peas and spices, this one is fried in your kadahi!This one goes well with aam-ka-achaar or neembu-ka-achaar, drooling already?

Rolling layered square ParathaTake one piece of dough ball and roll it in the dry flour. Using a rolling pin, roll the dough into a  4-inch circle. Dip one side of the circle into the flour. Drizzle the floured surface with few drops of oil, spread it evenly with your fingers.Fold top 1/3 side of the circle to the center. Fold bottom 1/3 side of the circle to the center. Drizzle the surface with few drops of oil, spread it evenly with your fingers and fold the left 1/3 side to the center and the right 1/3 side to the center. This will form a square shaped piece of dough layered with oil and flour.Dip the dough in the dry flour coating both the generously with flour. Roll the dough back and forth with the rolling pin as you maintain the square shape. Check the videos for more details on the rolling.

Meet DassanaHi, I am Dassana. Running the kitchen for decades, I share tried and tested Vegetarian recipes on my food blog since 2009, with a step-by-step photo guide & plenty of tips so that your cooking journey is easier. I also have a professional background in cooking & baking. Read More

swasthi Reply to lakshmi September 19, 2019 9:19 am Hi Lakshmi, Yes cooking foods directly on gas is not good. Cooking Gas is from many different sources. Enough moisture, proper kneading and resting is what makes the phulkas puff up well. I can share the recipe but will take some time as my kids’ will be having school vacations for the next 2 weeks.I replied your other comment as well. 

From the popular versions served at the Old Delhi's Parathe Wali Gali that are known to serve mirchi ka paratha, laccha paratha, dal paratha, et al to the feather soft Malabar Parotta that melts in your mouth, here is a list loaded with variety. Discover your favourite parathas from all across the nation.

I've seen as many versions of this dish as there are cooks. Some recipes are rather straightforward and not unlike those for other flatbreads like rotis. The problem is, they end up looking and tasting no different than rotis. Others, modeled along the south Indian parotta, require tons of technique -- enough to make you throw up your hands and call in for chow mein.

Jenny October 20, 2019 1:43 am I made the masala parathas – my first time ever making any paratha – and they were so very good! Thank you for creating a recipe that is easy to follow, and produces something so yum. The photos were particularly helpful when it came time to fold. Reply

This yummy paratha goes well with kebabs and chicken curries. Image credits: iStock4. Malabari ParottaStraight from God's Own Country on to your plate. Made with maida and plentiful ghee, this Kerala special is likely to go on a winning spree, right from your taste buds to your heart.

In a large bowl, mix flour, salt, and oil. Slowly add water, a little bit at a time, mixing with your hands until soft dough forms. Note: Depending on the brand of the flour you may need more or less water so only add a little bit at a time.

20. While you roll the rest, heat a tawa or pan on a high flame. When it is hot enough, transfer the paratha to the pan. Very soon bubbles begin to show up. You will have to adjust the heat as needed. Very high flame may burn them and low flame tends to make them hard.

NotesIf the dough turns sticky, sprinkle some flour and knead it. If the dough turns hard or too stiff, then moisten your fingers and knead the paratha dough. You can also make the dough in a food processor or stand mixer.

swasthi Reply to Anaïs March 30, 2020 5:16 am Hi Anaïs, You are welcome. Thank you so much! Here are some tips that may help you trouble shoot. 1. Using too much flour while rolling the parathas will make them hard. So use it only as needed. This step of rolling with minimum flour comes with practice. 2. If the pan is not hot enough parathas turn out hard. Toasting/cooking them for longer on a less heat will make them harder. Try with a slightly higher flame. 3. Lastly if there is a lot of bran in the flour it results in harder paratha. If the above tips don’t work then try with a different brand of flour if possible. Stack the parathas once you remove from the pan so they remain soft. Hope these help. Reply

My Khasta Paratha also does away with ghee, which is traditionally used in this dish and which, of course, is a cholesterol-packed animal product. Instead, I use heart-healthy canola oil. Use any flavorless vegetable oil you have on hand.

Parathas are homemade Indian flatbreads typically cooked daily to be enjoyed for breakfast, lunch, or dinner. Parathas are made by layering and rolling dough that is then cooked on a hot griddle until it turns golden brown on both sides. They fill your kitchen with the wonderful aroma of freshly made bread with the ghee melting over.

Hi Swasthi, Thanks for all your great recipes. I have a question: I am making a big meal for family on Thursday, including your malai koftas. If I am to make the paratha, can I make the dough the day before? Will it keep? I assume I have to fry them day of, but I want to minimize any work/cooking on the day of the meal so I can spend as much time as possible with family. How would you approach this? Thanks, Syra

Rolling layered triangle ParathaTake one piece of dough ball and roll it in the dry flour. Using a rolling pin, roll the dough into a  6-inch circle. Dip one side of the circle into the flour. Drizzle the floured surface with few drops of oil, spread it evenly with your fingers. Fold the circle in half so that the oil is on the inside.Drizzle the surface with few drops of oil, spread it evenly with your fingers. Fold the semicircle in half again to form a triangle shaped piece of dough layered with flour and oil.Dip the dough in the dry flour to generously coat both the sides. Roll the dough back and forth with the rolling pin as you maintain the triangle shape. Check the videos for more details on the rolling.

Basically, parathas are a Category of unleavened Indian flatbreads made with whole wheat flour or atta. There are also stuffed parathas like Aloo paratha, Gobi paratha, Mooli paratha and Paneer paratha which I make often.

My recipe produces a result that's not just crispy and layered and flaky and uber-delicious (exactly what a Khasta Paratha should be), but it's also easy enough that a child could make it. Really. I do away with all the complicated rolling instructions and instead use a technique not unlike that used for puff pastry (a trick I learned from watching Sanjeev Kapoor, one of my favorite Indian TV chefs). All you need is some time, and that's not dedicated time because you don't have to stand over a stove slaving away or anything like that.

After you've folded and refrigerated the dough four times, roll it again into a rectangle and brush it with oil. This time, roll the dough horizontally the way you would a jelly roll.

Making Parathas Divide dough into balls. Petrina Verma Sarkar Parathas (pan-fried Indian flatbread) are truly a treat. Crispy and flaky, they go well with most Indian dishes, whether a gravied curry or a dry stir-fry. Don't be deterred by the number of steps in this tutorial—although the process may look time-consuming, parathas are actually quick to make. With parathas, the flakier and more layered they are, the better. How crisp you make them, however, is up to your taste. What You'll Need: Paratha doughFlourOilRolling pin and board or matFrying panSpatula

Absolutely delicious! And though it’s a bit time consuming, it’s very easy. The only thing I’d advise, though, is cooking on high heat. (Each stove varies, obviously – but it needed to be high on mine.) Even once the oil was hot, my first paratha cooked too slowly and absorbed more oil than it should have.

I usually make parathas when I make a rich gravy dish like paneer butter masala, chana masala, dal makhani or shahi paneer. Paratha also goes well with lemon or mango pickle or you can have them with a cup of hot tea too. Some people like to dip them in tea and then enjoy eating them.

InstructionsMaking dough for paratha recipe▢ Mix together wheat flour, salt, oil in a wide mixing bowl. ▢ Pour water little by little as needed & 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. How to make paratha▢ Knead the dough lightly & divide to 8 parts. ▢ Then roll to balls & keep them covered.▢ Take a few tbsp of flour to a small bowl & flour the rolling area. ▢ 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. ▢ With the help of a rolling pin begin to roll each ball to a round layer or roti of 7 inches.Making square paratha▢ Apply ghee all over the paratha and fold 1/3 part of it. ▢ Then apply the ghee to the folded part as well & repeat folding the other 1/3 part. ▢ Apply ghee over the 3 layered long strip and fold 1/3 part of it. ▢ Then repeat the other 1/3 part & 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 Triangle paratha▢ Apply ghee all over the roti & fold it to half to make a half circle. ▢ Next apply ghee over it & repeat folding it to get a triangle shape. ▢ Sprinkle a bit of flour & begin to roll evenly to a triangle paratha.Frying paratha▢ Heat a griddle until hot on a medium high flame. ▢ 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. ▢ Pressing down helps the parathas to puff up and the layers get separated and get cooked through. ▢ 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.

The first time I tried to make parathas using a different method, they were rock hard, like frisbees. But I followed your recipe and they turned out amazing. So soft. Thank you!

Roll to 1/4-Inch Thick Petrina Verma Sarkar While rolling, do not press down too hard as this will cause the layers to stick together and the paratha will not be flaky. Do not make the paratha too thin, either. Stop rolling when it has reached 1/4-inch thick, no matter what the size.

1. Kneading dough well is the key to make good soft, flaky parathas. The dough can also be mixed in a food processor, kitchen aid or hand mixer. Just sprinkle some flour to the dough if it is too sticky after kneading.

2. To make spinach paratha – Blend 1 cup spinach with 2 to 3 tbsp water, 1 garlic clove, 1 chilli & ¼ tsp garam masala to a smooth paste. Mix this with 1 cup flour, salt & 1 tsp oil. For complete recipe check Palak paratha

Once the dough is sort of formed, turn it out onto a work surface and knead it 60 times. It should be smooth and elastic, not sticky or crumbly.

Place the flour, water and salt in a bowl. Use a table knife to mix the ingredients together, then use your hands.Once the dough is sort of formed, turn it out onto a work surface and knead it 60 times. It should be smooth and elastic, not sticky or crumbly.Form the dough into a ball, cover with cling wrap and set aside for at least 20 minutes (up to a few hours). Do not refrigerate.Meanwhile, make the Filling. Place all Filling ingredients into a bowl and mix to combine.Preheat oven to very low (to keep Parathas warm because you can only cook one at a time).Cut the dough into 4 pieces with a knife.Take one ball and use a rolling pin to roll it out into a round about 18cm/7" in diameter.Place 1/3 cup of the Filling into the middle of the rolled out dough.Gather the edges of the dough to enclose the Filling (see photo below). Remove as much air as possible from inside then pinch to seal.Flatten the ball slightly and shape the flattened disc into a circle using your hands.Turn the dough over so the "sealed" side is facing down. Use a rolling pin to roll it out to about 1 1/2 cm / 2/3" thickness. Repeat with remaining dough.Heat 1 tbsp of oil in a non stick fry pan over medium heat.Place one Paratha into the fry pan and cook the first side for 1 minute 45 seconds. Use an egg flip to check if it is ready to turn - the underside should be golden brown.Turn the Paratha over and cook the other side for 1 minute 30 seconds.Remove from fry pan onto a wire rack (this stops the underside from going soggy due to sweat) and place into a low oven to keep warm while you cook the remaining Parathas.Add a small drizzle of the remaining oil into the pan (you should not need much). Proceed to cook the remaining Parathas.Cut into 4 pieces and serve immediately. It can be served with chutney or yoghurt on the side. I find that the Filling has so much flavour that it doesn't need anything on the side.

Deb M. August 15, 2020 4:00 am During this pandemic, what I miss the most is Indian bread with curry. I use to eat out because I couldn’t make it at home. Now I can make both. I’ve tried two curries and this bread recipe. Both turned out really well. Have to practice a bit more to make parathas as nice as yours. Reply

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. Read more..

- the recipe can be doubled or tripled. - if the dough looks dry, then add some water. If the dough looks sticky and moist, then add some extra flour and knead again.

Once you've prepared it, divide the dough into equal portions, roughly the size of golf balls. Roll between your palms, applying gentle pressure, until the balls are smooth and without cracks. Make as many as you need and keep ready to roll out. 

I was inspired to make this because I wanted to make something a little unique using leftover mashed potato I had from making Shepherd’s Pie Potato Skins (yet again….I love them!). This recipe is from my favourite Indian food blog, Priya’s Kitchenette. Besides the fact that Priya is an incredibly generous and kind person, she is phenonemal in the kitchen and her blog opened up the world of Indian cooking to me. She shares dishes that I order at Indian restaurants and shows how easy they are to make at home. And a whole lot healthier too because Indian food at restaurants and takeout places here in Sydney is really, really oily. But Indian home cooking is not. All the flavour with far less oil. Win, win!

lakshmi September 19, 2019 4:30 am Hi swasthi will u plz share soft pulka recipe, before i used to make directly on stove but somewhere i read like its not good for health if we make food items directly on gas flame. So i stopped making pulkas.plz help me. Reply

Author: ArchanaHey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.

Parathas, a staple in many Indian homes, are soft, thin, and flaky flatbread that can be eaten for breakfast lunch, or dinner. Plain parathas are mainly made with whole wheat flour that is kneaded using salt, oil, and water. The dough is then rolled into layered and cooked on a hot griddle with some ghee or oil until both sides get golden brown spots. Stuffed parathas on the other hand have a combination of savory filling in them.

Parathas (pan-fried Indian flatbread) are truly a treat. Crispy and flaky, they go well with most Indian dishes, whether a gravied curry or a dry stir-fry. Don't be deterred by the number of steps in this tutorial—although the process may look time-consuming, parathas are actually quick to make. With parathas, the flakier and more layered they are, the better. How crisp you make them, however, is up to your taste.

thanks you melmel. also thanks for sharing the suggestions from the mistakes that have happened. in india, we are so used to making parathas, that it never occurs to us that there can be mistakes too. i am sure your detailed comment will help readers who are trying to make parathas for the the first time.

DoughIn a large bowl, mix 3 cups of flour, salt and 1 tablespoon oil. Slowly add water, little bit at a time, mixing with your hands until soft dough forms. Adding about 1 and 1/4 cup of water. Note: Depending on the brand of the flour you may need more or less water so only add little bit at a time.Add 1 tablespoon of oil to the dough and knead again until the dough is smooth. Rest the dough for 10 to 20 minutes covered with plastic wrap or in an airtight container.Divide the dough into 10 to 12 pieces and roll each piece on the palm of your hands into a round ball.

Making dough for paratha recipe▢ Mix together wheat flour, salt, oil in a wide mixing bowl. ▢ Pour water little by little as needed & 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.

Parathas (Indian flatbreads) are very popular in India and are typically served for breakfast. However, in the Western world this is served as a side with curries, or as an appetiser. Along with naan, parathas are always a “must have” when I go out for Indian. You can get plain Parathas, but my favourite is Aloo Paratha (“Aloo” means “Potato”). I’m a carb monster. So a double carb hit is pretty much my idea of Perfect Food.

Flip the paratha and top with 1/4 teaspoon ghee, spreading it evenly over the surface. Cook until light brown, 1 to 2 minutes. Gently press the paratha with the spatula to help the paratha cook evenly; be sure to press gently for a soft, flaky paratha. Once both sides get spotty golden brown, transfer the paratha to a plate. Note: Please check the video for visual details.

Roll Paratha Dough Into Balls The dough for parathas is much like the dough for chapatis. To make one dozen parathas, mix 2 cups of whole wheat flour in a bowl with water and salt (to taste). Have 1 cup of vegetable oil on hands. You'll need 2 tablespoons of oil for when you knead the dough. Use the rest of the oil for frying. Once you've prepared it, divide the dough into equal portions, roughly the size of golf balls. Roll between your palms, applying gentle pressure, until the balls are smooth and without cracks. Make as many as you need and keep ready to roll out. 

InstructionsPlace the flour, water and salt in a bowl. Use a table knife to mix the ingredients together, then use your hands.Once the dough is sort of formed, turn it out onto a work surface and knead it 60 times. It should be smooth and elastic, not sticky or crumbly.Form the dough into a ball, cover with cling wrap and set aside for at least 20 minutes (up to a few hours). Do not refrigerate.Meanwhile, make the Filling. Place all Filling ingredients into a bowl and mix to combine.Preheat oven to very low (to keep Parathas warm because you can only cook one at a time).Cut the dough into 4 pieces with a knife.Take one ball and use a rolling pin to roll it out into a round about 18cm/7" in diameter.Place 1/3 cup of the Filling into the middle of the rolled out dough.Gather the edges of the dough to enclose the Filling (see photo below). Remove as much air as possible from inside then pinch to seal.Flatten the ball slightly and shape the flattened disc into a circle using your hands.Turn the dough over so the "sealed" side is facing down. Use a rolling pin to roll it out to about 1 1/2 cm / 2/3" thickness. Repeat with remaining dough.Heat 1 tbsp of oil in a non stick fry pan over medium heat.Place one Paratha into the fry pan and cook the first side for 1 minute 45 seconds. Use an egg flip to check if it is ready to turn - the underside should be golden brown.Turn the Paratha over and cook the other side for 1 minute 30 seconds.Remove from fry pan onto a wire rack (this stops the underside from going soggy due to sweat) and place into a low oven to keep warm while you cook the remaining Parathas.Add a small drizzle of the remaining oil into the pan (you should not need much). Proceed to cook the remaining Parathas.Cut into 4 pieces and serve immediately. It can be served with chutney or yoghurt on the side. I find that the Filling has so much flavour that it doesn't need anything on the side.

After half an hour, pull out the dough, roll it again into a rectangle about 10 X 7 inches, brush with oil, dust with flour, and fold again to get three more layers. Put it back in the refrigerator.

swasthi Reply to Zeba nasreen September 8, 2019 5:34 am Hi Zeba, Glad to know you! Thanks a lot for the wishes & the comment too! Felt so good reading it. Happy to know you liked it. Thanks again. Stay blessed! 

Fold top 1/3 side of the circle to the center. Fold bottom 1/3 side of the circle to the center. Drizzle the surface with few drops of oil, spread it evenly with your fingers, and fold the left 1/3 side to the center and the right 1/3 side to the center. This will form a square-shaped piece of dough layered with oil and flour.

Hi Lakshmi, Yes cooking foods directly on gas is not good. Cooking Gas is from many different sources. Enough moisture, proper kneading and resting is what makes the phulkas puff up well. I can share the recipe but will take some time as my kids’ will be having school vacations for the next 2 weeks.I replied your other comment as well. 

Take one piece of dough ball and roll it in the dry flour. Using a rolling pin, roll the dough into a  6-inch circle. Dip one side of the circle into the flour. Drizzle the floured surface with few drops of oil, spread it evenly with your fingers. Fold the circle in half so that the oil is on the inside.

Hi Nagi! I made your paratha on Saturday & everyone loved them! So delicious. I have just prepped the dough & filling (spinach this time) to make again today. However, both times, my dough was pretty sticky. What am I doing wrong? Even when I add more flour, it’s still sticky, not smooth & dry like you say. Should I be adding much less water? Thanks

I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

Take one piece of dough ball and roll it in the dry flour. Using a rolling pin, roll the dough into a  4-inch circle. Dip one side of the circle into the flour. Drizzle the floured surface with few drops of oil, spread it evenly with your fingers.

Hi there, I made dough for the first time and followed your recipe. The dough was perfect as were the parathas, my rolling skills need to improve significantly though. There were of different geometric shapes 

Hi, I'm Archana: former software engineer, now full time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons

Wanted to compliment you, good recipe. I spent the entire day making parathas and they we’re hard as a rock so I figured out finally what was wrong. This was my first time making by hand so the things I was doing wrong might help someone else that is new to making them too. First I wasn’t kneeding long enough, 10 minutes worked. Also I was rolling dough with too much flour. And I let my dough rest in the frig and then cooked while still very cold, It worked much better when I let the dough rest at room temp then cooked and finally what made the biggest difference was when rolling I didn’t flip I rolled only one side then put that side directly on the pan until it rose turning round and round and pressing lightly then flipped to other side for a few seconds then put directly on flame and it puffed up beautiful. I didn’t have atta only all purpose so that probably had a lot to do with it too. But I hope my mistakes help someone else. Thanks again for the wonderful recipe.

Place the flour, salt and oil in a bowl and mix until the oil has dispersed through the flour.Add enough water to make a stiff but pliable dough. Set the dough aside for at least 30 minutes so it can relax and roll out easily.Roll the dough on a floured surface into a rectangle, about 10 X 7 inches.Brush the entire top surface lightly with some oil, then dust lightly with a little flour.Lift the sides of the rectangle and fold them one over the other horizontally, so you have three layers.Place the rectangle of dough in the refrigerator on a flat surface, like a cookie sheet.After half an hour, pull out the dough, roll it again into a rectangle about 10 X 7 inches, brush with oil, dust with flour, and fold again to get three more layers. Put it back in the refrigerator.Repeat the entire process two more times.After you've folded and refrigerated the dough four times, roll it again into a rectangle and brush it with oil. This time, roll the dough horizontally the way you would a jelly roll.When you have a cylinder, tuck the seam under and, using a knife, cut it into 10 equal portions.Take one roll, flatten it, and then roll it into a circle, about 6 inches in diameter. Don't make the paratha too think, or you will end up flattening the layers. Use some flour to help you roll, if the dough sticks. Repeat for all the remaining 9 portions.Heat a griddle until it's piping hot. Lower the heat to medium-high, place a paratha on the griddle, and wait until bubbles appear.Flip over the paratha and lightly brush some oil on the surface. When the underside is cooked and golden-brown spots appear, flip over once more and cook for a few more seconds or until golden spots appear.Serve rightaway.