paratha recipe, how to make paratha recipe | plain paratha

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paratha recipe, plain paratha recipe

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.

4.63 from 8 votes
total time:
65minutes

paratha recipe with step by step photos – paratha or paranthas are often made for breakfast or as a tiffin box to go with pickle.

plain paratha recipe, paratha recipe

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, 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.

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: lachha paratha.

if you are looking for more paratha recipes then do check:

paratha recipe

4.63 from 8 votes
Prep Time:35 mins
Cook Time:30 mins
Total Time:1 hr 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.
paratha recipe, plain paratha recipe
Course:breakfasts
Cuisine:indian
Servings:2 to 3

INGREDIENTS FOR paratha recipe

(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 paratha recipe

kneading dough for paratha

  • in 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 paratha

  • pinch 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 paratha

  • roll 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 paratha

  • heat 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 parathas with any indian dal or vegetable curry or pickle.

RECIPE TIPS

- 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.
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how to make paratha recipe

kneading dough

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 paratha

5. spread some ghee on the dough circle.

making paratha

6. fold in a half.

making paratha recipe

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

making paratha recipe

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

making paratha recipe

9. dust some flour on the folded triangle.

making paratha recipe

10. now begin to roll the folded triangle.

making paratha recipe

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

making paratha recipe

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 paratha

13. spread some ghee on the rolled dough.

rolling paratha

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

rolling 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 paratha

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

rolling paratha

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

rolling paratha

18. sprinkle some flour on the folded paratha.

rolling paratha

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

making paratha recipe

20. roll into a square paratha.

making paratha recipe

roasting plain 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 paratha

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

frying 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 paratha recipe

26. spread some ghee on this side now.

making 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 paratha 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 paratha recipe

28. Serve the plain paratha hot with dal makhani or mango pickle or green chilli pickle or any indian vegetable curry.

plain paratha recipe, paratha recipe


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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39 comments/reviews

      • 🙂 Actually I meant to say that I don’t use ghee/oil while making the dough (I use it only when rolling & then frying).. So I want to know why you used it at the dough-making stage?

  1. 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.

    • 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.

    • Thanks! This was great feedback. I was making the same mistakes. This is by far the best recipe – the directions and proportion on ingredients is on point. I used the dough blade on my food processor just because I didn’t want to kneed the dough and the parathas came out soft and fluffy. I also used a non-stick frying pan instead of a tava.

  2. Wow, Dassana, I must thank you again. Today I made parathas for the first time. Until now, I only used to do rotis. Don t know why, I thought parathas are too complicated…I was wrong, with your recipe they turned out perfect (well, their SHAPE was not perfect at all, but no one complained :).

  3. Hi,

    Great detailed recipe with clear pictures. Quick question does it matter if you use a tava or a non stick frying pan for making the parathas.

    I have been using anon stick frying pan since I don’t have a tava and the parathas never come out soft or flaky 🙁

  4. you have a great way to show to cook the Indian recipes , specially for NON-indian ppl. I will try to do the Paratha and I am sure I will enjoy it 🙂

  5. Hi there. I’m planning to make these for dinner tomorrow, is there any way of keeping the first ones warm while I make the rest?

  6. I made them for dinner today. It was just way I wanted them to be. Thank you Dassana, your blog is becoming my key to wonderful Indian recipes!

  7. Hi dassana

    Here is a big problem that i face while making paranthas..just dont know what goes wrong..whenever i make plain paranthas they dont buldge…i mean they get so hard and it gets difficult to eat it..what to do to make soft paranthas ..pls help..i am getting crazy over it..

    • hi swati, the parathas have to be cooked on a hot tava on a high flame. if roasted on a low flame, then they become hard. as when roasting on a low flame, it takes more time to brown the parathas and then they become hard. so they have to roasted on a high flame.

  8. I have tried to make flatbreads before and have only had success with man’oushe, but this recipe turned out amazingly for me! Flaky, brown, beautiful parathas. Thank you for the recipe!

  9. Beautiful clicks, i love seeing the detail with the nice paratha. I made this today, and it came out very nice; been wanting to make paratha for a while. Had it with your aloo palak recipe. Yummm! [:
    Thank you thank you thank you for your wonderful direction and recipe
    I am going to practice and practice to get the triangular one now 🙂

    • welcome lisa. thanks for sharing positive feedback on paratha and aloo palak. for triangular paratha you don’t need to practice. its very easy. even if you don’t get the shape, its alright.

  10. 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

    • 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.

  11. 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 🙂

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

  13. 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

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