Paratha is an unleavened Indian flatbread made using whole wheat flour or all-purpose flour or a combination of both. Depending upon the variety of paratha recipe, it can be either plain, layered, stuffed with fillings, tandoori, or griddle fried. Parathas are usually served as a flatbread with curries or gravy-based dishes.
In this blog post, I have shared the detailed recipe to make the Paratha dough that would give you crispy parathas each time. In addition to that, I have shared a list of Indian parantha recipes that would help you plan your meals easily.
Top 10 tips to make perfect Indian paranthas at home
- Use the right type of flour: To make perfect Indian paranthas, use whole-wheat flour (atta) instead of all-purpose flour.
- Knead the dough properly: Knead the dough until it’s smooth and pliable. This will help the paranthas cook evenly.
- Add oil while kneading: Add a tablespoon of oil to the flour before kneading the dough. This will make the paranthas crispy & softer and help prevent them from sticking to the pan.
- Let the dough rest: Let the kneaded dough rest for at least 30 minutes. This will make it easier to roll out later.
- Roll out the dough thinly: To make perfect paranthas, roll out the dough as thinly as possible.
- Use enough oil: When frying the paranthas, use enough oil to coat the entire surface evenly.
- Fry over medium heat: Fry the paranthas over medium heat so they cook evenly without burning or leaving them undercooked.
- Flip the paranthas frequently: Flip the paranthas frequently to ensure that both sides cook evenly.
- Use fillings that are easy to roll: If you are adding a filling to your paranthas, make sure it is smooth and easy to roll so that the paranthas don’t tear.
- Don’t overcook: To avoid dry, hard paranthas, don’t overcook them. They should be golden brown on both sides.
List of popular Indian Paratha recipes
- Lachha paratha
- Aloo paratha recipe
- Paneer paratha
- Methi paratha
- Gobi paratha
- Mooli paratha
- Mughlai paratha
- Palak paratha
- Veggie Stuffed paratha
- Cheese paratha
- Egg paratha or Anda Paratha
- Sattu paratha
- Keema paratha
- Onion paratha
- Cabbage paratha
- Matar paratha
- Chana Dal paratha
- Pizza paratha
- Beetroot paratha
How to knead the perfect Paratha dough?
- Start by mixing the whole wheat flour with some salt and a tablespoon of oil in a large mixing bowl.
- Rub the oil well into the flour. You may add a teaspoon of ajwain or carrom seeds to aid digestion and add some flavor to the parathas
- Now add some water and start bringing it together into a soft dough. Rub some oil on the dough so that it doesn’t dry out and leave it covered for 15-20 minutes
- Meanwhile, prepare the filling in case you are planning to make stuffed Parathas
- Before you start making the parathas, knead the dough gently once again to make it soft and supple
- Now you may proceed with your parathas
I have used this dough recipe to make basic everyday Indian paratha like layered triangle parantha, layered square paratha, and multi-layered lachha paratha. You will find recipe videos on my Instagram page.
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.
Paratha is an unleavened Indian flatbread made using whole wheat flour or all-purpose flour or a combination of both. Depending upon the variety of paratha recipe, it can be either plain, layered, stuffed with fillings, tandoori, or griddle fried. Parathas are usually served as a flatbread with curries or gravy-based dishes.
- 1 cup Whole Wheat Flour
- ½ cup Water Might need a bit less
- 2 tbsp Oil
- Salt to Taste
- ½ tsp Ajwain or Carrom Seeds
-
Start by mixing the whole wheat flour with some salt and a tablespoon of oil in a large mixing bowl.
-
Rub the oil well into the flour. You may add a teaspoon of ajwain or carrom seeds to aid digestion and add some flavor to the parathas
-
Now add some water and start bringing it together into a soft dough. Rub some oil on the dough so that it doesn’t dry out and leave it covered for 15-20 minutes
-
Meanwhile, prepare the filling in case you are planning to make stuffed Parathas
-
Before you start making the parathas, knead the dough gently once again to make it soft and supple
-
Now you may proceed with your parathas. To make perfect paranthas, roll out the dough as thinly as possible. Layer them into shapes
-
Fry the paranthas over medium heat so they cook evenly without burning or leaving them undercooked.
-
Flip the paranthas frequently to ensure that both sides cook evenly.
-
Use fillings that are easy to roll: If you are adding a filling to your paranthas, make sure it is smooth and easy to roll so that the paranthas don’t tear.
-
To avoid dry, hard paranthas, don’t overcook them. They should be golden brown on both sides.