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A classic North Indian flatbread made with whole wheat flour, layered and pan-fried to golden-brown perfection. Crispy on the outside and soft inside, it's the perfect side for any curry or dal.
Prepare the Dough
Shape and Layer the Parathas
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A classic North Indian flatbread made with whole wheat flour, layered and pan-fried to golden-brown perfection. Crispy on the outside and soft inside, it's the perfect side for any curry or dal.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 455.72 calories per serving with 8.06g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or side.
Cook the Parathas
Repeat and Serve
Add 1/2 tsp ajwain (carom seeds), 1/4 tsp turmeric powder, and 1/2 tsp red chili powder to the flour while kneading the dough for a spiced version.
Instead of folding into a triangle, roll the ghee-smeared circle into a tight log, coil it into a spiral, flatten, and roll out again. This creates numerous circular layers.
Mix in 1/4 cup of finely chopped fresh herbs like mint (pudina), cilantro (dhania), or fenugreek (methi) into the dough for added flavor.
Made from whole wheat flour (atta), parathas are a good source of complex carbohydrates, which provide a steady release of energy, keeping you full and active for longer.
Whole wheat is high in dietary fiber, which is essential for good digestive health. It aids in regular bowel movements and can help in managing weight by promoting a feeling of fullness.
Whole wheat flour contains several B vitamins, including niacin, thiamine, and folate. These vitamins are crucial for energy metabolism and maintaining a healthy nervous system.
A typical homemade plain paratha (around 55-60g) has approximately 150-180 calories, depending on the amount of ghee used for layering and frying.
Plain paratha can be part of a healthy diet. It's made from whole wheat flour, which provides fiber and nutrients. However, it is often cooked with a significant amount of ghee, which increases its fat and calorie content. For a healthier version, use less ghee or cook it with a minimal amount of oil.
This can happen for a few reasons: the dough was too stiff (not enough water), it wasn't kneaded enough, it wasn't rested for the recommended time, or it was cooked on low heat for too long.
Yes, you can prepare the dough and store it in an airtight container in the refrigerator for up to 2 days. Let it come to room temperature for about 20-30 minutes before you start rolling the parathas.
Absolutely. You can use any neutral vegetable oil instead of ghee for making the dough, layering, and frying. However, ghee provides a traditional, richer flavor and aroma.
Let the parathas cool completely, then stack them with parchment paper in between and store them in an airtight container or a zip-top bag in the refrigerator for 2-3 days. Reheat on a tawa or in a microwave.