Preparation time: 15 minutes
Rising time: 1 hour
Cooking time: 2-3 minutes per side
Paratha is a crispier and richer version of chapati cooked on a griddle with ghee. They are very thin and are stacked up like crêpes.
Before kneading the dough, mint leaves, a pinch of salt and some paprika or cumin seeds are sometimes added.
The parathas are piled on a hot plate and served right away. If you’re not serving them immediately, wrap them in foil and reheat them just before serving.
There are also stuffed parathas:
- filled with red lentils and spinach
- filled with cauliflower and ginger (phool gobi paratha)
- filled with daikon and green chiles (muli ke paratha)
- with ground meat (kheema paratha)
- with potatoes (aloo paratha)
- with yogurt, etc.
Making the basic dough
- Combine the flour and water into a dough; mix in the oil or ghee and the desired seasonings;
- knead for 8 minutes until the dough is smooth and elastic;
- cover with a damp cloth and let rise for 1 hour at room temperature.
Finishing and cooking
- divide the dough into 6 balls; dust your work surface with a little flour; place each ball of dough on the work surface and sprinkle with a little flour;
- roll each ball out gently to form an oval about 20 cm (8”) long – if the dough sticks to your rolling pin, add a little more flour, using as little as possible, otherwise the bread will be too dry;
- push the sides of the dough in at the centre to give it the shape of an “8”; fold in half to form two layers and roll out with a rolling pin;
- place on a circular griddle or heavy skillet in which you have heated a little ghee or oil; cook over moderately high heat; when brown spots appear, after about 2-3 minutes, turn, brush with ghee or oil and cook the other side; press the dough down well with a wooden spatula, especially around the edges so they don’t curl up, and to encourage the formation of bubbles that give the paratha its light crispy texture.
Photo: Namaskaar Inc.
Hints & Tips