1. Plain Paratha
For The Dough
1 cup whole wheat flour
1/4 tsp salt
1 tsp oil
whole wheat flour for rolling
melted ghee for brushing and cooking
- Combine all the ingredients of the dough in a bowl and knead into a semi-soft dough using enough water.
- Divide the dough into 12 equal portions.
- Roll out each portion into 125 mm. (5") diameter round and brush with melted ghee.
- Fold into half. Brush again with melted ghee and fold again.
- Roll out again and cook on a tava (griddle) on both the sides using ghee till brown spots appear on the surface.
- Repeat with the remaining dough to make 11 more parathas.
- Serve hot with fresh curds.
2. Jeera Paratha
1. Wheat Flour - 1 Cup
2. Cumin - 2 tsp
3. Pepper powder - 1 tsp
4. Salt - Needed qty
5. Oil - 2 tsp
6. Ghee - Small qty
1. Combine all the ingredients except ghee. Add water and make a soft dough.
2. Cover with damp cloth and keep it as such for atleast 30 minutes.
3. Now, roll the dough to parathas.
4. Put rolled paratha on a pre-heated tava. Let that side cook.
5. Now, pour half a teaspoon of ghee on top of the paratha and flip it to the other side.
6. Let the other side cook.
7. Serve hot with any Kurma or Gravy.
3. Lachha Paratha
Prep Time: 15 mins | Cook time: 10 mins | Makes: 4
Wheat flour 1 cup Ghee 1 tblsp Salt 1/2 tsp Water As needed
- Mix flour,a tsp of ghee,salt well and then sprinkle water enough to make a smooth dough.
- Divide into 4 equal balls. Roll into big circle,as big as our tawa. Then apply a tsp of ghee evenly on the top. either use your hands to spread or a brush
- Sprinkle a tsp of flour and again spread evenly and start making fleets.
- After fully done, twist and coil (roll) to make a flat round.
- Roll carefully, without applying too much pressure to ensure the layers are still there. Heat tawa and drizzle oil and cook in medium flame(with oil drizzled) both sides until golden brown. Use the spatula and gently press while cooking to ensure even cooking.
- You can use even oil in the place of ghee, but ghee is recommended.
- The finer the fleets, you get more layers. Since this is the first time I made, I made bigger fleets.
- Always cook in medium flame with constant pressing with the laddle to ensure even cooking.
4. Onion Parathas
Wheat Flour / Atta – 2 cups
Salt to taste
Water – as needed
Oil – 1 tsp to smear on top
Oil / Ghee to cook the Paratha
Onion – 1 chopped Finely
Green Chilli – 1 chopped finely
Chilli Powder – 1 tsp
Garam Masala Powder – 1 tsp
Cumin Powder / Jeera Podi – 1 tsp
Chat Masala Powder -1 tsp
Cumin Seeds / Jeera – ½ tsp
Ajwain / Omam – ¼ tsp (Optional)
Coriander Seeds / Malli – 1 tsp
Salt to taste
In a mixing bowl add flour, salt and mix well..Slowly add in water and make a soft dough. Now apply a tsp of oil and rub all over the top. Cover it and let it rest for 15 mins.
Mix everything given for the filling in a bowl and set aside.
Divide the dough into equal portions. Take one dough and flatten it out..Now spoon some filling in the center and seal from all sides. Finish the entire dough like this.
Now take the stuffed ball and slowly roll it so that filling doesn’t leak out. Form into a slightly thick paratha.
Heat a tawa and drop the paratha on it and cook for 1 min on one side. Flip over and apply some ghee on top and flip over and cook on both sides till golden brown.Cook on a slow flame for about 3 mins on one side, so that the onions gets cooked too..
Serve with raita or pickle..
5. Aloo Paratha
2 cups atta / whole wheat flour
Just over 1/2 cup water
1 tsp salt (or to taste)
A few drops of oil
For Aloo Filling:-
2 medium sized potatoes
1 tsp red chilli powder
1/2 tsp jeera / cumin powder
1/4 tsp ajwain / omam / carom seeds
1/2 tsp chaat masala (or garam masala)
1/2 tsp salt
A handful of coriander leaves, chopped fine
1. Make the dough first. Mix the atta and salt well together. Add a few drops of oil and mix with fingertips. Add water little at a time and keep kneading into a soft dough. Knead for 3-4 mins and coat with some more oil (don't overdo the oil bit, very few drops will do). Set aside while making the filling.
2. Boil and grate the potatoes. I used to mash them but that leaves small lumps here and there making it harder to roll out the aloo parathas smoothly. Grating is a better method to ensure a smooth filling.
3. Mix all ingredients for the filling together, making sure they are well incorporated.
4. Divide the dough into 8 equal parts and roll into smooth balls. Do the same with the filling. I like to make the size of the filling slightly smaller than the dough balls but you can make them into equal sizes if you wish.
5. Flour the surface you are going to use to roll the parathas. Take one dough ball, place it on the floured surface and flatten with fingertips into a small round.
6. Place a filling ball in the centre of the flattened dough ball.
7. Gather the dough ball around the filling, sealing it gently on top.
8. Make it into a momo-like ball, making sure that the dough covers the filling ball completely.
9. You can pinch off the extra bit of dough on top
10. Again, using your fingertips, gently press the filled dough ball into a small circle, making sure the thickness is equal on all sides.
11. Then use your rolling pin to flatten it out to as thick or thin as you want.
12. Transfer rolled paratha to a hot griddle. Make sure you tap out the excess flour used in rolling.
13. Cook until both sides are golden brown. When done, brush with some ghee / butter or oil and transfer to a plate.
That's it! Serve hot with a pat of butter on top, some curd and pickles.