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paratha recipe, how to make plain paratha | paratha recipes

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.

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:

4.63 from 8 votes
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plain paratha recipe
prep time
35 mins
cook time
30 mins
total time
1 hrs 5 mins
 

plain paratha recipe - crisp as well as soft unleavened whole wheat flat indian bread. plain paratha are popular breakfast or tiffin recipe that can be served with pickle or any side veggie dish.

course: Breakfast
cuisine: Indian
servings: 2 to 3
author: dassana amit
ingredients (1 cup = 250 ml)
  • 2 cups whole wheat flour (atta)
  • 1 to 2 teaspoon oil or ghee
  • ½ teaspoon salt or add as required
  • water as required for kneading the dough
  • oil or ghee for roasting, add as required
how to make recipe
kneading dough for paratha:
  1. in a bowl take whole wheat flour. add salt, oil and water.
  2. mix and then knead into a smooth soft dough. 

  3. add more water if required while kneading. 

  4. cover and keep the dough aside for 30 minutes.

method to make triangular folded plain paratha:
  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.
method to make square folded paratha:
  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.
making plain paratha:
  1. heat tava (griddle) and place the paratha on the tava. the tawa should be medium hot.

  2. you will soon see the paratha puffing up from the base at some places.
  3. flip the paratha when the base is 1/4 cooked. spread some ghee.
  4. flip again when the second side is about 1/2 cooked. you will see brown spots now.
  5. spread some ghee on this side now.
  6. flip again a couple of times till you see more brown spots and the paratha is cooked evenly. 

  7. make all parathas this way. either serve them hot or stack them in a roti basket.

  8. serve these plain parathas with any indian dal or vegetable curry or pickle.

recipe 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.


lets start step by step plain paratha recipe:

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:

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

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

5. spread some ghee on the dough circle.

6. fold in a half.

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

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

9. dust some flour on the folded triangle.

10. now begin to roll the folded triangle.

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

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.

13. spread some ghee on the rolled dough.

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

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.

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

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

18. sprinkle some flour on the folded paratha.

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

20. roll into a square paratha.

roasting plain paratha on tawa:

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

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

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

24. spread some ghee on paratha.

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

26. spread some ghee on this side now.

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.

28. Serve the plain parathas hot with dal makhani or mango pickle or green chilli pickle or any indian vegetable curry like aloo matar or aloo rasedar or bhindi masala or matar paneer or veg kadai gravy.




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This post was last modified on June 5, 2017, 5:34 pm

    Categories Indian Breads & ParathasIndian Breakfast RecipesKids RecipesMain CourseNorth Indian RecipesPunjabi RecipesTiffin Recipes