Paratha Recipe – Sharmis Passion

Paratha is a popular Indian flat bread made from wheat flour, salt, oil, ghee, flavorings etc. Paratha is a North Indian specialty main dish made plain or with stuffing. Curd and pickle are most commonly served with paratha. Learn how to make paratha with step by step pictures.

Paratha is a simple layered flat bread. I have given the triangle paratha recipe here – this is an easy version of layered paratha which is perfect to pack in kids’ lunch boxes as it remains soft for a long time.

about paratha

Paratha is the full form of ‘Parat’ and ‘Aata’ which means layers of cooked dough. A dough is prepared using wheat flour, oil, salt, flavorings, then rolled into a disc with layers and finally fried on a pan until golden spots appear here and there.

Though Paratha is popular in North India but it has gradually gained its popularity across the world. I love all paratha recipes, be it plain paratha or with vegetable stuffing. This paratha with vegetable stuffing is nutritious and filling.

similar recipe

paratha ingredients

• wheat flour – You can use homemade wheat flour or store bought flour. You can use regular plain wheat flour or multi grain flour.
• ghee, oil – Use pure ghee for best taste. You can use ghee or oil to roast the paratha.
• Salt – Salt is added for taste.
• Cumin – Cumin enhances taste. You can also take celery instead of it.
• Water – To knead the dough of paratha, water is mixed in wheat flour.

How to make Paratha step by step

1. Take all the ingredients except water in a dry bowl and mix well. Then add water to it and knead a smooth dough. Keep aside for 30 minutes to 1 hour. Knead it once and make lemon sized balls, I got 7 balls.

2. Using a rolling pin, roll out into a thin disc, then add a few drops of ghee and spread evenly. Then fold into semicircle, apply ghee and spread evenly. Then fold it again to make a triangle.

3. Roll it into thin roti or desired thickness, if it sticks then sprinkle flour on it. Heat the pan and carefully put the roti in it. Once bubbles start appearing, turn to the other side. Cook until brown spots appear on both sides.

Serve it with any pickle of your choice or with onion raita or plain curd.

Expert Tips

• You can also leave ghee for each layer while folding and add oil/ghee while toasting
• I did not add oil while toasting, you can add it if you want.
• This type of layered paratha remains soft for a long time.
• You can also add omam (celery) in place of cumin but personally I like cumin so I have added it here.

serving and storage

You can prepare the dough and keep it in the refrigerator for a week. Parathas stay nice and soft at room temperature for about 8-10 hours.

If you have any further questions about this Paratha Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

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