Paratha, many ways

Paratha, many ways

By
From
Anjum's Indian Vegetarian Feast
Makes
10
Photographer
Emma Lee

These flatbreads are absolutely delicious, flaky and slightly crisp. They can be plain, cooked with a spice or other flavouring, or even stuffed with a vegetable before cooking. You can make parathas with vegetable oil, butter or ghee… needless to say, the butter and ghee versions have more flavour, but those made with oil are also delicious.

Ingredients

Quantity Ingredient
300g chapati flour, plus more to dust
good pinch salt
small bowl vegetable oil
or small bowl ghee
or small bowl unsalted butter, melted

Method

  1. Mix 200–220 ml of water into the flour and knead for eight to 10 minutes, or until the dough seems smooth and elastic and most of the joints and lines have worked themselves out. Make a long log from the dough and divide into 10 balls.
  2. Heat a tava, flat (non-ridged) griddle pan or frying pan. Taking one ball of dough at a time, roll out into a 15 cm circle on a floured surface. Brush ¾ teaspoon of oil, ghee or butter over the surface, sprinkle over a little salt, some flavourings if you want (see note) and then a fine scattering of flour. Starting with the near edge of the bread, roll away from you into a very tight log (Swiss-roll style). Then using your palms, roll this log a bit longer and thinner. Coil the log in on itself in a tight circular motion and pat down into a thick disc. Flour both sides and roll out into a 15–17.5 cm circle again.
  3. Pat off the excess flour and place the paratha on the hot pan, turning the heat to medium-high. Cook until light brown spots appear on the underside, around 10–15 seconds. Turn over and brush ¾ teaspoon of the oil, butter or ghee over the surface (or do what I do and drizzle it over, then spread with the back of the spoon). Flip the bread again and repeat with more oil. Now, using the edge of the spoon or a knife, make small slashes over the bread to help it crisp up. Turn once again and repeat the slashes. By now the bread should be done, with lovely golden brown spots on both sides. Repeat with the rest and serve hot or at room temperature.

Flavour variations

  • Spicy: sprinkle a pinch of carom seeds and chilli powder over each bread with the salt, then flour, roll and cook as in the main recipe.

    Mint: sprinkle ¾ teaspoon dried mint (powdered between your fingers) over each bread with the salt, then flour, roll and cook as in the main recipe.
Tags:
Indian
vegetarian
Anjum
Anand
Asian
simple
healthy
easy
quick
fast
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