Breads
Indian Paratha
Ingredients
- Whole-wheat flour (atta): 300 g (2.5 cups)
- Water: 180 ml (0.75 cup)
- Salt: 3 g (0.5 tsp)
- Ghee (for dough and cooking): 60 g (4 tbsp)
Method
- Combine flour and salt, gradually add water, kneading into a soft, pliable dough; rest 20 minutes.
- Divide dough into balls, roll each into a small disc.
- Spread a little ghee over the disc, fold into a triangle or roll into a spiral, then roll out again into a flat triangle or round.
- Heat a tawa, place the rolled paratha on it, cook until small bubbles appear.
- Flip, brush with ghee, flip again and press gently with a spatula, cooking both sides until golden brown and flaky.
- Serve hot, typically with yogurt or pickle.
Introduction: Paratha is a layered whole-wheat flatbread from North India, cooked with ghee to create a flaky texture, often stuffed with potato, radish or paneer and served as a hearty everyday breakfast or lunch bread.
Cultural Background: Paratha is a layered whole-wheat flatbread from North India, cooked with ghee to create a flaky texture, often stuffed with potato, radish or paneer and served as a hearty everyday breakfast or lunch bread.
Tips: The folding technique for layering is what creates the characteristic flaky texture, so don't skip it.
Variations: Aloo paratha stuffs the dough with spiced mashed potato before rolling; methi paratha adds chopped fenugreek leaves to the dough.
Storage: Store cooled parathas wrapped for up to 1 day at room temperature, or refrigerate up to 3 days.
Reheating: Reheat on a hot dry tawa until warmed through and crisp again.
FAQs:
Q: Can paratha be made without ghee?
A: Vegetable oil or butter can substitute, though ghee gives the most traditional flavour.
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