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A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
For 4 servings
Prepare the Dough
Rest the Dough
Divide and Shape
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A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 329.86 calories per serving with 8.02g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or side.
Create the Layers (Triangle Fold)
Roll the Paratha
Cook the Paratha
Serve
Before the final fold, add a spoonful of a spiced filling like mashed potatoes (Aloo Paratha), grated cauliflower (Gobi Paratha), or crumbled paneer (Paneer Paratha).
For more layers, roll the dough into a large thin circle, apply ghee, sprinkle with flour, and create pleats like a fan. Roll the pleated strip into a tight coil, flatten it, and roll it out again.
Add 1 teaspoon of ajwain (carom seeds) or 1 tablespoon of kasuri methi (dried fenugreek leaves) to the flour for a fragrant and flavorful dough.
Reduce the amount of ghee used for frying or substitute it with a neutral oil. You can also incorporate other flours like millet or chickpea flour along with the whole wheat flour.
Made from whole wheat flour, parathas are a good source of complex carbohydrates, which break down slowly and provide a steady supply of energy.
Whole wheat flour (atta) is high in dietary fiber, which aids in digestion, promotes bowel regularity, and helps in maintaining a healthy gut.
When made with ghee, parathas provide butyric acid and other short-chain fatty acids that are beneficial for gut health and provide a concentrated source of energy.
One plain paratha made with this recipe contains approximately 160-180 calories, primarily from the whole wheat flour and ghee.
Paratha can be part of a healthy diet. It's made from whole wheat flour (atta), which is a good source of fiber and complex carbohydrates. The healthiness depends on the amount of ghee or oil used for frying. For a healthier version, use minimal ghee and pair it with nutritious sides like dal or vegetable curries.
Hard parathas are usually caused by a few things: the dough was too stiff (not enough water), the dough was not rested long enough, or they were cooked on a low flame for too long, which dries them out.
Yes, you can prepare the dough, apply a thin layer of oil or ghee on top to prevent it from drying, and store it in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before rolling.
The main difference is that a paratha is layered and pan-fried with fat (like ghee or oil), which makes it flakier and richer. A chapati is typically unleavened, made without layers, and cooked dry on a tawa, often puffed up directly on a flame.
Absolutely. You can use any neutral vegetable oil or even butter as a substitute for ghee. However, ghee provides a unique, nutty flavor and aroma that is traditional to authentic parathas.