Paratha recipe-Plain Paratha-How to make Paratha

Paratha (Indian unleavened bread) is a very popular Indian breakfast dish. It is very common in my house and also my family’s favourite. Paratha can be plain or stuffed with greens, vegetables or cheese. Plain parathas are usually layered and are served with any subji or gravy. It is a very filling and tasty dish. Today we will learn how to make plain paratha following this easy recipe.

Plain Paratha-How to make Plain Paratha

Prep Time : 10 mins

Cook Time : 20 mins
Yields: 6 parathas
Recipe Category: Breakfast-Dinner
Recipe Cuisine: North Indian
Author:Padhu Sankar

Ingredients needed

For the paratha dough

   Whole Wheat flour – 1 cup (I used aashirwad)
   Salt – a generous pinch
   Oil -2 tsp

For making parathas

   Wheat flour for dusting
   Oil as needed for frying the parathas
   Tawa (non stick tawa or cast iron tawa)
   Rolling pin and board
   Spatula

Method

1.Mix wheat flour, salt, oil and prepare a soft dough by adding warm water little at a time just as you make dough for chapati. It should neither be hard nor sticky.(Dough should not stick on your hands. You need approximately little less than half cup of water for 1 cup of flour – this may differ according to the variety of atta/flour used). Keep it covered and let it sit for 15-20 minutes.(pic-1)

2.Make 6 smooth equal sized balls out of it.(pic-2)

3.Take a ball, flatten it slightly, dust flour and roll it out into a small circle. Spread a little oil on the surface.(pic-3)

4.Fold the circle and apply a little oil on the semi circle.(pic-4)

5.Fold it again, and you will get a triangle.(pic-5)

6.Now dust wheat flour and roll out the triangle gently.(pic-6 and 7)

7. Heat tawa and put the rolled out triangular chapati on it. Wait for bubbles to appear. When bubbles start appearing, spread a little oil on the top. (pic-8) Flip it over to the other side.

8.Apply oil on the other side also and with a ladle, press the paratha well so that it puffs up. Also press on the corners of the parathas, so that it gets cooked well.

9.Cook both the sides well until brown spots appear and it becomes crispy.

10.Repeat the process for the rest of the dough.

Serve with any subji or gravy of your choice. Even tomato chutney goes well with it.(my personal experience)

Note -For the new ones to the kitchen, roll out all the balls first and keep them ready. Then heat the tawa and cook the parathas one by one.

Paratha Storage – If you are not going to consume the parathas immediately after making, wrap the parathas when it is warm in a soft cotton cloth (keep a separate new washed handkerchief especially for this) and keep it in a stainless steel box or tiffin box or even casserole. It will stay soft for 3-4 hours.

Check out a collection of paratha recipes and side dish for it in the links below –

Paratha Recipes

Side Dish for Parathas

Meet you all again with more interesting recipes and tips, until then it is bye from Padhu of Padhuskitchen.