Classic Paratha Recipe
Flaky, crispy, and just greasy enough to make you forget your diet—classic paratha is a masterpiece of simple ingredients. It’s the golden, buttery flatbread that turns breakfast into a feast and leftovers into a privilege. This isn’t some bland, cardboard-like bread; it’s rich, layered, and full of flavor. Whether dunked in chai or stuffed with fillings, every bite delivers comfort with a crunch. If you think making it is complicated, think again. You need flour, fat, and patience—mostly patience. Let’s roll, fry, and flip our way to the perfect, golden-brown indulgence that’s worth every extra calorie.
Classic Paratha Recipe
A crispy, flaky, and buttery flatbread that pairs with everything from curry to chai.
Ingredients
- 2 cups whole wheat flour
- ½ teaspoon salt
- ¾ cup water adjust as needed
- 2 tablespoons oil or melted ghee
- ½ cup butter or ghee for cooking
Instructions
- Make the dough: Combine flour and salt in a bowl. Slowly add water, kneading until smooth and soft. Let it rest for 20 minutes.
- Divide and roll: Divide dough into equal portions. Roll each into a ball, then flatten into a thin disc.
- Layer for flakiness: Brush each disc with oil, fold into a square or circle, and roll out again.
- Cook: Heat a tava over medium heat. Place a paratha on it and cook for 30 seconds.
- Flip and cook: Turn the paratha, brush with butter, and cook for another 30 seconds. Flip again and repeat.
- Press and crisp: Use a spatula to press gently, encouraging golden, crispy layers to form.
- Serve hot: Remove from heat and serve immediately with yogurt, pickles, or curry.
Notes
Nutritional Values (Per Serving)
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
Vitamin & Mineral Content (Per Serving)
- Iron: 10%
- Calcium: 5%
- Vitamin A: 8%
- Magnesium: 6%
- Potassium: 4%
Tips for Extra Flavor
- Use ghee instead of oil for a richer taste.
- Roll the dough thin for crispier layers or keep it thicker for a softer bite.
- Sprinkle a little ajwain or cumin into the dough for extra aroma.
- Serve with a pat of butter because, honestly, more butter is always better.
