Parathas

Parathas

By
From
Spice Kitchen
Makes
6-8
Photographer
Jana Liebenstein

Parathas – plain or wholemeal unleavened bread – are eaten for breakfast, lunch or dinner. They are also great for picnics and travel snacks. Spread a paratha with yoghurt or your favourite fruit jam, eat it simply with vegetables, or roll up a paratha ‘wrap’. You can also use this recipe as the basis for making stuffed parathas.

Ingredients

Quantity Ingredient
300g atta flour
1 teaspoon salt
125g Ghee
additional atta flour, for dusting

Method

  1. Mix together the flour and salt in a large bowl, then make a well in the centre. Add 2 tablespoons of the ghee and gradually pour in 190 ml warm water while working the ingredients together, adding more water as necessary to make a pliable dough that does not stick to the side of the bowl. Turn out onto a lightly floured work surface and knead for 5 minutes. Place the dough in a clean bowl, cover with a damp cloth and rest for 30 minutes.
  2. Divide the dough into 6–8 balls, each about the size of a golf ball. Using a rolling pin, roll out each piece of dough on a lightly floured work surface to form a small circle about 5 cm in diameter. Spread with a little ghee and fold in half to form a hemisphere, then spread with ghee and fold it in half again to form a triangle with a curved edge. Dust with atta flour and roll out into a triangle that is 3 mm thick.
  3. Heat a heavy-based frying pan over a medium heat. Dry-cook each paratha on one side for about 1 minute, then spread with a little of the remaining ghee, turn over and cook the other side for 1 minute. It is cooked when light brown flecks appear on the underside. Spread the upper side with a little ghee, turn over again and cook for a further 30 seconds. Serve immediately.

Variation:

  • You can make stuffed parathas with fillings such as mashed potato, grated radish or cauliflower mixed with a little salt and chilli powder. Put 1 teaspoon of filling in the middle of a 5 cm circle of dough, then gather up the edges of the circle around the stuffing and bring them together and seal into little balls. Roll out into a thin circular shape, dust with atta flour and follow the cooking instructions for plain parathas.
Tags:
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Indian
India
Asia
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Spice Kitchen
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