Paratha Recipe, How to make Plain Paratha | Paranthas Recipe

Paratha Recipe: Plain Paratha Recipe, How to make Parathas

Paratha or Paranthas are often made for breakfast or as a tiffin box to go with pickle. Parathas are made in every house. Every home as its own way or method of making parathas.

Basically, Parathas are a category of Indian Breads. There are also stuffed parathas like aloo paratha, gobi paratha, mooli paratha and paneer paratha which i make often.

I usually make parathas when I make a rich gravied dish like paneer butter masala, punjabi chole, malai kofta or shahi paneer. Parathas 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.

I use this technique of making plain parathas very often. I call it the folding technique for making parathas. I make parathas as mentioned in this post or the lachedar parathas. The Lachedar Paratha recipe is on the following link: Lachedar Paratha

For the Plain Paratha you will need:

  • 2 cups whole wheat flour
  • 2 tsp oil or ghee
  • salt and water as required

Lets Start Step by Step Plain Paratha Recipe:

1. Combine all the dry ingredients for the dough. Add water, ghee and form a smooth dough. Add more water or ghee if required. Cover the dough and keep aside. The dough should be pliable and soft. not hard.

wheat paratha dough

2. Roll the paratha into a disc of 3-4 inch diameter.

paratha dough

3. Apply ghee on this disc.

ghee on paratha

4. Fold the paratha as shown in the pic below.

paratha recipe

5. Now again Apply ghee on this fold.

ghee on paratha

6. Again fold the paratha.

paratha recipe

7. Now sprinkle some wheat flour and roll the double folded dough into a triangular or square shaped parathas or circular shaped parathas (the last one requires a little bit of practice :-) ). You could apply ghee and fold once more into a triangle if you wish too.

parathas

8. Fry the Parathas on griddle or tava with ghee or oil. Don’t fry the parathas on low heat otherwise they will become hard. The griddle or tava should also be hot enough before you put paratha for frying.

You have to fry both sides of paratha until they are completely cooked or you see some brown spots as shown in first pic above. Care must be taken that the edges of paratha are cooked well. You can press the edges with spatula or spoon to do this and use enough oil or ghee to fry them.

Serve the plain parathas hot with dal makhani, mango pickle or any indian vegetable curry.

If you are looking for more indian paratha recipes then do check ajwain paratha, methi paratha, sugar paratha, kerala paratha and pyaaz ka paratha.

Plain Paratha recipe below:

Paratha Recipe: How to make Plain Paratha Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: breakfast
Cuisine: indian
Serves: 10-12 parathas
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 2 cups wheat flour
  • 2 tsp oil or ghee
  • salt and water as required
Instructions
  1. Combine all the dry ingredients for the dough. Add water, ghee and form a smooth dough. Add more water or ghee if required. Cover the dough and keep aside. The dough should be pliable and soft…… not hard.
  2. Roll the paratha into a disc of 3-4 inch diameter.
  3. Apply ghee on this disc.
  4. Fold the paratha as shown in the pic below.
  5. Now again Apply ghee on this fold.
  6. Again fold it.
  7. Now sprinkle some wheat flour and roll the double folded dough into a triangular or square shaped parathas or circular shaped parathas (the last one requires a little bit of practice). You could apply ghee and fold once more into a triangle if you wish too.
  8. Fry the Parathas on griddle or tava with ghee. Serve the parathas hot with dal or any indian vegetable curry.
Nutrition Information
Serving size: 3-4



{ 9 Responses }

  1. rmw.suriya says

    I have tried & hv come out well. I have seen some demonstrations where they have been using milk or Yoghurt or Curd to mix or make th Dough. is it necessary? as we like th parathas to be soft.& light.
    Thnx. for all th info gvn
    M.W

    • says

      generally parathas are only kneaded with water and some ghee or oil. but there are some variations of flat breads where yogurt or milk are added. both yogurt and milk will make the dough soft. but its not necessary to add them. since, if the dough is kneaded well, then the parathas become soft.

  2. Supriya says

    How on earth did you start with a triangular dough and end up with a nice round paratha…
    I may need a few years or a lot of atta to practice :)

  3. Mansi Deshpande says

    The Recipe’s you explain with the the images it really helps out a lot…
    Thanks for the info in details…

  4. Vijaya says

    Hi Dassana
    9Maharshtrian Brahminsame way but role it out in a traigular shape. We call it a ‘POLI’, lovely three layers. My favourit is the middle soft layer. VJ

    • dassana says

      Thanks for the info Vijaya. I did not know about this fact. It is nice of you to share this info.