parathas are a shallow-fried, thicker alternative to rotlis. Consequently
they are heavier in texture and substance. Often eaten on their
own with pickles, 'achar' and 'shaaks' they constitute a quick meal
make soft, pliable and edible parathas, follow these steps.
Time 15-20 minutes
Resting Time 5-10 minutes
Cooking Time 20-30 minutes
450g (1lb) wholemeal flour, plus a little extra for
0.5 teaspoon salt
250-300ml of lukewarm water
2 tablespoons of oil
Melted ghee or oil
Sieve the flour into a mixing bowl and add the salt.
Mix the two tablespoons of oil into the flour. Slowly add the water
and start to mix the dough. The resultant dough should be a firm
'bread like' dough (not as soft as that used for chappatis and puris).
Knead it well; cover and leave it to relax for 5-10 minutes.
the dough into 16-18 equally sized balls. Roll out each ball into
a circular shape about 5 cm in diameter. Brush each round with a
little oil and fold in half and then half again, leaving you with
a triangular shape. On a well-floured surface, roll each triangle
into a bigger, thinner shape (try to maintain the triangular shape
if possible). The best way to start rolling is to roll the sides
first and then work slowly to the centre. And finish off by rolling
evenly all round. If you prefer, you can just make them circular.
a non-stick frying pan. Put the paratha onto the heated pan and
cook for 1 minute on medium heat until small bubbles (or specks)
appear on the surface. Turn over and cook the other side for 1 minute.
the surface with a little oil or ghee and turn it over. Using the
turner, press down evenly over the paratha. Fry it like this for
1 minute. Repeat the same for the other side until your paratha
is golden and crisp.
the remainder of the parathas in the same way. Keep them warm and
well wrapped in a clean towel or foil. DO NOT STACK or store them
in a metal container until they have cooled otherwise water vapour
will cause sogginess.
eat them whilst they are warm.