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47 Comments

  1. Absolutely the most delicious and easy recipe to make! Cannot recommend it enough. Thank you so much for sharing!5 stars

  2. First time to make, they were delicious – thank you for taking the time to give such easy looking instructions.

  3. I have made this recipe 4 or 5 times now and it is so wonderful. Thank you for the detailed steps and photos.5 stars

      1. 🙂 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?

  4. 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.5 stars

    1. 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.

    2. 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.5 stars

  5. 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 :).

  6. 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 🙁

  7. 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 🙂

  8. 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?5 stars

  9. 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!5 stars

  10. 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..

    1. 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.

  11. 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!5 stars

  12. 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 🙂

    1. 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.

  13. I want to make simple paratha. Your descriptive method seems to be easy & to the point. Thanks

  14. 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

    1. 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.

  15. 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 🙂

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

  17. 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

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