Parathas, Plain Paratha, Basic Paratha Recipe


Parathas,  Plain Paratha, Basic Paratha Recipe

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Both are made with whole wheat flour, so what is the big difference between roti and paratha? Well, try this simple Paratha recipe to experience the difference.

Although made with pretty much the same ingredients, the style of rolling, the method of cooking and the medium of cooking (with or without oil) vary, creating a world of difference in everything from the flavour to the texture.

Serve with your favourite Subzis / Curries.

Also, you can make these delicious variants of parathas like the Cheese Paratha or the nutritious Saatdhan Paratha and Chilkewale Parathe . For more paratha varieties, choose from our wide collection of quick paratha recipes.

See detailed step by step photos of Parathas recipe below.

Parathas, Plain Paratha, Basic Paratha Recipe recipe - How to make Parathas, Plain Paratha, Basic Paratha Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 6 parathas
Show me for parathas

Ingredients


For The Parathas
1 cup whole wheat flour (gehun ka atta)
salt to taste
1 tsp oil
whole wheat flour (gehun ka atta) for rolling
melted ghee for brushing and cooking

For Serving With Parathas
fresh curd (dahi)

Method
For the parathas

    For the parathas
  1. To make the parathas, combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
  2. Divide the dough into 6 equal portions.
  3. Roll each portion into a 125 mm. (5") diameter circle, using a little whole wheat flour for rolling, brush with melted ghee, fold into half to form a semi- circle.
  4. Brush the semi-circle with melted ghee and fold again to form a triangle.
  5. Roll out into a 125 mm. (5") length triangular paratha using a little whole wheat flour for rolling.
  6. Heat a non-stick tava (griddle) and cook each paratha on both the sides, using a little ghee, till brown spots appear on both the sides.
  7. Repeat steps 3 to 6 to make 5 more parathas.
  8. Serve the parathas hot with fresh curds.
Nutrient values (Abbrv) per paratha
Energy126 cal
Protein2.6 g
Carbohydrates15.7 g
Fiber2.6 g
Fat6.2 g
Cholesterol0 mg
Sodium4.3 mg
Parathas, Plain Paratha, Basic Paratha Recipe with step by step photos

Making dough of plain paratha

  1. To make the dough for plain paratha, in a deep bowl take whole wheat flour ie. Gehun ka atta. Plain parathas are the most easiest Indian flatbread recipe that does not make use of refined flour like other recipes. Though for variation many people do take equal amount of maida and wheat flour.
  2. To this add salt to taste.
  3. Furthermore add oil. Also, you can add 1-2 tbsp of curd while making the dough to make parathas that will stay soft for a long period of time.
  4. Mix it very well with your fingertips. For variations, you can simply add ajwain to make ajwain paratha or spices to make masala paratha.
  5. Slowly add water and combine all the ingredients.
  6. Knead into a semi-soft dough. The dough should be smooth & not sticky. Depending on the quality of the flour you may need more or less water so only add little bit at a time.
  7. Many people even rest the dough for 15-20 minutes, knead it again using 1/2 tsp of oil and then start rolling. You can do that if time permits. The plain paratha dough can be refrigerated in an air tight container for up to 3 days. But ensure the dough comes to room temperature before rolling when using refrigerated atta paratha dough.

Method to make triangular folded paratha

  1. For making triangular shaped plain parathas, first, divide the dough into 6 equal portions.
  2. Make smooth round balls out of them.
  3. Flatten one portion in between your palms. Dip in flour and dust off excess flour. Too much flour will harden the plain paratha on roasting.
  4. Roll into a 125 mm.(5") diameter circle, using a little whole wheat flour for rolling
  5. Drizzle melted ghee. We have used around 1/8 tsp of ghee.
  6. With the help of a brush, spread the ghee evenly.
  7. Fold into half to form a semi- circle.
  8. Drizzle 1/8 tsp of melted ghee again.
  9. Brush the semi-circle with melted ghee.
  10. Fold again to form a triangle.
  11. Roll out into a 100 mm. (4") length triangular paratha using a little whole wheat flour for rolling. 
  12. For frying the triangular atta ka paratha, heat a non-stick tava (griddle) on medium-high heat. Once the tava is hot, carefully place the rolled paratha on the surface and cook until you see the appearance of bubbles on top of the parathas
  13. The bottom of the plain paratha turns lighter, flip the paratha and using a little ghee cook the parathas. Cook the second side until it turns light brown.
  14. Flip the plain paratha and cook till brown spots appear on both the sides. Alternatively, you can even use oil or butter to cook the parathas. Make sure the edges are cooked perfectly by pressing lightly with the help of a spatula.
  15. Remove the tawa paratha in a plate.

Method to make square folded paratha

  1. For making square folded paratha, take one flattened dough ball.
  2. Roll into a 125 mm. (5") diameter circle, using a little whole wheat flour for rolling.
  3. Drizzle melted ghee. We have used around 1/8 tsp of ghee.
  4. With the help of a brush, spread the ghee evenly.
  5. Fold top 1/3 side of the circle to the center.
  6. Fold bottom 1/3 side of the circle to the center.
  7. Drizzle the surface with little ghee.
  8. Spread it evenly with your fingers or a brush. 
  9. Fold the left 1/3 side to the center.
  10. Finally, fold the right 1/3 side to the center. This will form a square shaped piece of dough layered with ghee.
  11. Dip the dough in the dry flour and roll it back and forth with the rolling pin to make a square-shaped paratha.
  12. For frying the square plain paratha, heat a non-stick tava (griddle) on medium-high heat. Carefully place the rolled paratha on the surface and cook until you see the appearance of bubbles on top of the parathas.
  13. The bottom of the square paratha turns light brown in colour, flip the paratha and using a little ghee cook the parathas.
  14. Cook till brown spots appear on both the sides.
  15. Remove the square folded paratha in the plate.

How to make plain paratha recipe

  1. You can roll the plain paratha in any desired shape. If you are a pro at rolling then you can roll & fry simultaneously, but beginners can always roll the parathas, cover with a wet kitchen towel and fry them all together. For a circle paratha, simply roll into a 125 mm. (5") diameter circle, using a little whole wheat flour.
  2. Heat a non-stick tava (griddle) on medium-high heat. Carefully place the rolled paratha on the surface and cook until you see the appearance of bubbles on top of the parathas.
  3. Flip the plain paratha and using a little ghee cook the paratha.
  4. Flip the plain paratha, top it with ghee and press them with a flat spoon and cook till brown spots appear on both the sides. Alternatively, you can even use oil or butter to cook the parathas. Make sure the edges are cooked perfectly by pressing lightly with the help of a flat spoon.
  5. Serve the plain paratha hot with homemade curds using cows milk. If serving later, you can store them in an insulated container or roti basket which will keep them warm till serving.
  6. All our plain parathas are now ready. Also, you can half cook them and freeze them for later usage. Learn how to freeze parathas.
  7. You can also enjoy atta parathas along with subzis and curries. Generally, Punjabi subzis are served with Tandoori naan, roti or kulcha but they taste equally amazing along with tawa paratha.

Reviews

Parathas
 on 17 Jul 15 03:40 PM
5

Easy paratha recipe to follow. Love it with a nice pickle and curds.