Paratha

Paratha
Paratha

Indians are crazy for fried foods and paratha are unleavened Indian flat bread which has become a staple in many Indian households. Presently as I’m in my aunt’s place in Washington DC, I find myself regularly craving for parathas. To fulfill my cravings, my aunt took the change and today she will be preparing Paratha with Butter Chicken. She has also invited some of her American friends to feel the taste of Indian cuisine.

Indians are crazy for fried foods and paratha are unleavened Indian flat bread which has become a staple in many Indian households.

Paratha
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 

Indians are crazy for fried foods and paratha are unleavened Indian flat bread which has become a staple in many Indian households. Presently as I’m in my aunt’s place in Washington DC, I find myself regularly craving for parathas. To fulfill my cravings, my aunt took the change and today she will be preparing Paratha with Butter Chicken. She has also invited some of her American friends to feel the taste of Indian cuisine.

Course: Breakfasts, Main Courses, Vegetarian
Cuisine: Indian
Servings: 4 people
Calories: 200 kcal
Ingredients
  • 1 cup Whole wheat flour
  • ½ teaspoon Salt
  • Ghee or vegetable oil for frying
  • Vegetable oil for kneading
  • Water as required
Instructions
  1. Take a bowl and combine the flour, salt and 1 tablespoon of oil and mix it well.

  2. Make a well and add little water at a time.

  3. Knead it to make a firm and smooth dough.

  4. NOTE

    Add appropriate water so that the dough doesn’t become wet or sticky, it should be elastic. If it turns sticky then add little more flour.

  5. Now add 1 tablespoon of oil to coat the dough and knead it again.

  6. Then cover it with a plastic wrap or lid and set aside for 15 minutes.

  7. Once it has been set then knead the dough once again and divide the dough into 8 portions.

  8. Now preheat an iron skillet over medium heat.

  9. Roll the dough portions into a ball and flatten them with your palm.

  10. Now toss them on flour and roll them out into a circle of approximately 3 inches in diameter.

  11. Then spread ¼ teaspoon oil over the rolled dough.

  12. To get the triangle shape, first fold it into semi-circle then fold the semi-circle in half again; you will get a mini triangle shape.

  13. Now toss in the mini triangle on a little flour and roll it out gently into a larger triangle.

  14. Continue the same process of rolling with the remaining dough portions.

  15. Now on a heated skillet place, 1 rolled out paratha.

  16. After few seconds air pockets will pop out from the paratha, at this point, flip the paratha and smear about ½ a teaspoon of ghee.

  17. By using a flat spatula, do a light pressing and turn the paratha on the other side to fry both the sides.

  18. When the brown spots over the paratha arise and it seems slightly crisp, remove from heat.

  19. Continue the similar process with the remaining dough balls.

SERVE
  1. Serve the hot crispy paratha on a platter with extra ghee on top.

OUR DINE TABLE
  1. WOWWW!!! It reminded me of India. These parathas are crisper and flakier and are hard to resist. We are ready to serve these parathas with Butter Chicken and a bowlful of Cucumber Raita. You may also accompany with any Vegetable Gravy or Lentil Curry and even goes well with Paneer Preparation.

Distribute the foods
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Nutrition Details

CategoryAmount
Calorie 200
Carbohydrate 5 g
Dietary Fiber 4 g
Protein 2 g
Article Tags:
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Article Categories:
Breakfast Recipes · Main Courses · Vegetarian

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