A variety of Indian Flat Bread made with whole wheat flour. It is layered and crispy. Quite versatile. Goes wonderfully with veg and non-veg curries or with natural yogurt or salted butter or simply roll and dip it in your cup of hot milk tea and relish it.
Preparation Time 10 minutes
Cooking Time 10-15 minutes
Makes 8 Parathas
Main Ingredients Aata (Whole Wheat Flour)
Level Of Cooking Medium
- Whole Wheat Flour (Aata) 2 cups (for dough), 1 cup (for dusting)
- Clarified Butter (Ghee) or Refined Cooking Oil 2-3 tablespoons
- Salt to taste
To make the dough – Take Whole Wheat Flour (Aata) in a deep bowl. Add 1/2 teaspoon salt and 1 tablespoon Clarified Butter (Ghee) or Refined Cooking Oil. Add water little by little and knead into a semi-soft dough. Divide the dough into 8 equal parts and give each part a round (ball-like) shape.
Take one dough ball, flatten it by pressing it between your palms or against roti making board (chakla) and coat it with dry whole wheat flour (dry flour coating will prevent it from sticking to rolling pin and board). Roll each part to a small roti using the rolling pin (4-5 inch diameter circle). Brush with melted ghee or cooking oil.
Now take one side and fold inwards to the centre. Fold again from the opposite side, then again from the two ends, layering the folds on top of each other. Now sprinkle some wheat flour and roll out into a square paratha.
Heat a griddle (tava) and cook the paratha on both the sides, using a little ghee or refined oil, till brown spots appear on both the sides. It may be required to flip 1 to 3 times to cook properly.
(Repeat Step 2 to 4 to make the remaining parathas.)
Transfer the parathas to a plate and enjoy with natural yogurt or butter or with some veg or non-veg curry or simply roll and dip it in your cup of hot tea and have.
Relish your Palate!
(PS: Make extra dough and refrigerate the remaining. Make parathas at your convenience. Just place the dough out from the refrigerator 15-20 mins before cooking. The dough can be fresh for 2-3 days easily in the refrigerator.)
14 responses to “Plain Paratha (Paratha Series #1)”
Your Plain Paratha, looks very tempting and tasty 🙂
Thanks a lot! Really appreciate your kind words! 🙂
Your parathas look very tempting…
Thanks so much, Natasha! 🙂
[…] is ready. Garnish with the fried garlic (which was kept aside) and serve hot with chapati or plain paratha (Indian breads) or steamed […]
[…] Tadka can be served with Plain Paratha or Chapati (Indian Breads) or Steamed Rice or Jeera (Cumin Seeds) […]
[…] the sides transfer it to a plate and enjoy with bread toast. I love it with whole-meal bread or plain paratha. […]
[…] hot with Lachcha Parathas or Plain Parathas or Pooris (Indian Breads) and relish this special […]
[…] 4 You can serve Malai Paneer (Cottage Cheese in Cream Sauce) hot with chapati or plain paratha (Indian breads) or steamed rice and relish with your family and […]
[…] split or get mashed.) Garnish with chopped coriander leaves and serve hot with rotis or parathas and curd/natural yogurt or as a side dish to […]
[…] well. After 1 minute, give a taste check. Add salt if required. Serve hot with chapatis or plain parathas or as a side dish to […]
[…] can be a great lunch or dinner dish or a fabulous party main-course dish. Relish these with roti, plain paratha or dal and […]
[…] Quartered Mushrooms and Cottage Cheese Cubes cooked with Onions, Capsicums/Bell Peppers and Soy Sauce make a fabulous stew. Relish alongside steamed rice or plain paratha. […]
[…] cup or two of water if you want a thin curry and adjust the seasoning accordingly). Serve hot with plain paratha or fragrant jasmine rice steamed. This dish tastes very delicious the next day […]