paratha recipe, how to make plain paratha | paratha recipes

plain paratha recipe

plain paratha recipe with step by step photos – 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 unleavened indian breads 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.

i usually make parathas when I make a rich gravy dish like paneer butter masala, punjabi chole, malai kofta, dal makhani 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.

you can roll the paratha in triangular form or in square form. i have shared both the methods in this post. 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

lets start step by step plain paratha recipe:

1. in a bowl take whole wheat flour. add salt, oil and water.

making paratha dough

2. 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.

kneading paratha dough

triangular folded plain paratha method:

3. pinch a medium sized ball from the dough. flatten and dust with some flour.

paratha dough ball

4. with a rolling pin, roll into a circle of about 4 inches diameter.

rolling plain paratha

5. spread some ghee on the dough circle.

making plain paratha

6. fold in a half.

making plain paratha

7. now spread some ghee on this half folded dough.

making plain paratha

8. fold sideways and this time you will get a folded triangle.

making plain paratha

9. dust some flour on the folded triangle.

making plain paratha

10. now begin to roll the folded triangle.

making plain paratha

11. add some flour if required and roll into a circle or triangle of about 6 to 7 inches diameter.

making plain paratha

square folded paratha method:

12. roll a medium sized ball on a lightly dusted board to a circle of about 4 to 5 inches in diameter.

rolling plain paratha

13. spread some ghee on the rolled dough.

rolling plain paratha

14. bring one side of rolled dough towards the center and press lightly. now spread again some ghee on the folded part.

rolling plain paratha

15. 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.

rolling plain paratha

16. fold the right side and bring towards the center. spread some ghee on this fold too.

rolling plain paratha

17. lastly fold the left side on top of the right fold.

rolling plain paratha

18. sprinkle some flour on the folded paratha.

rolling plain paratha

19. begin to roll. add some more flour if required while rolling.

rolling plain paratha

20. roll into a square paratha.

rolling square paratha

21. heat tava/skillet and place the paratha on the tava. the tava should be medium hot.

place paratha on tava

22. you will soon see the paratha puffing up from the base at some places.

frying plain paratha

23. flip the paratha when the base is ¼ cooked.

frying plain paratha

24. spread some ghee on paratha.

frying paratha

25. flip again when the second side is about  ½ cooked. you will see brown spots now.

making plain paratha recipe

26. spread some ghee on this side now.

making plain paratha recipe

27. 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 the parathas hot or stack them in a roti basket. take care 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. also if you want more crisp parathas then fry them more to get more brown crisp spots.

making plain paratha recipe

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

plain paratha

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

plain paratha recipe below:

plain paratha recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
plain paratha - crisp as well as soft unleavened whole wheat flat indian bread.
AUTHOR:
RECIPE TYPE: breakfast
CUISINE: indian
SERVES: 2 to 3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 2 cups whole wheat flour/atta
  • 1 to 2 tsp oil or ghee
  • ½ tsp salt or add as required
  • water as required for kneading the dough
  • oil or ghee for roasting, as required
INSTRUCTIONS
kneading dough:
  1. in a bowl take whole wheat flour. add salt, oil and water.
  2. 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.
triangular folded plain paratha method:
  1. pinch a medium sized ball from the dough. flatten and dust with some flour.
  2. with a rolling pin, roll into a circle of about 4 inches diameter.
  3. spread some ghee on the dough circle. fold in a half.
  4. now spread some ghee on this half folded dough.
  5. fold sideways and this time you will get a folded triangle.
  6. dust some flour on the folded triangle. now begin to roll the folded triangle.
  7. add some flour if required and roll into a circle of about 6 to 7 inches diameter.
square folded paratha method:
  1. roll a medium sized ball on a lightly dusted board to a circle of about 4 to 5 inches in diameter.
  2. spread some ghee on the rolled dough.
  3. bring one side of rolled dough towards the center and press lightly.
  4. now spread again some ghee on the folded part.
  5. fold the opposite side of the rolled dough on top of the folded part. press lightly.
  6. again spread some ghee on this second folded part.
  7. fold the right side and bring towards the center. spread some ghee on this fold too.
  8. lastly fold the left side on top of the right fold.
  9. sprinkle some flour on the folded paratha.
  10. begin to roll. add some more flour if required while rolling. roll into a square paratha.
  11. heat tava and place the paratha on the tava. the tava should be medium hot.
  12. you will soon see the paratha puffing up from the base at some places.
  13. flip the paratha when the base is ¼ cooked. spread some ghee.
  14. flip again when the second side is about ½ cooked. you will see brown spots now.
  15. spread some ghee on this side now.
  16. 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.
  17. serve these plain parathas with any indian dal or vegetable curry.
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.




{ 9 Responses }

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  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