Parathas are unleavened Indian breads made with whole wheat flour. They go very well with rich curries, lentils and even dry vegetables.
Serves: 4 people
Prep : 20 mins
Cooking : 25 mins
Health Hack: Parathas are made from whole wheat flour and therefore naturally high in fiber and iron. They are full of nutrients, packed with energy and promote healthy digestion.
- Whole wheat or chapatti Flour - 280gms
- Salt - ½ tsp
- Vegetable oil - 2 tbsp
- Ghee or melted butter - 3 tbsp
- Water – 100-150mls approx.
Spices For Rice
- To make the dough mix the flour, oil and salt together in a large bowl.
- Add water gradually, kneading all the time with your hand (for 8-10 mins) to make the dough firm and smooth. Cover and leave to rest for at 10-15 minutes.
- Divide the dough into small to medium balls. Roll the balls in the palms of your hands. Dust the balls lightly with flour and roll into flat round circles using a board and rolling pin. Apply a little oil or ghee on this circle.
- Then roll it up lengthways, like a Swiss roll. Now holding one end start rolling inwards like a cinnamon roll.
- Flatten this round roll slightly with your fingers and lightly dust with flour. Roll again into a circle but make sure to not roll very thin.
- Heat a non-stick pan over medium heat until it is quite hot. Place the rolled parathas onto the pan and turn up the heat slightly. You will see the paratha puffing up from the base on some sides. Flip the paratha and apply ghee on this side. Wait for the other side to puff up and flip again cooking until at least one side goes crisp. Serve hot with any lentil or vegetable dish.
Per 100 g
Sat. Fat (%)
Handy Kitchen Tips
The dough can be made in advance and stored in the fridge over a couple of days, but it is important to bring it back to room temperature before you cook it.