Paratha Recipe, How to Make Paratha Complete Recipe + Ingredients List

What is Paratha Recipe, How to Make Paratha? – An introduction

Embarking on a culinary journey through the rich tapestry of Indian cuisine can be both adventurous and comforting. Among the plethora of indulgent treats that can tickle your palate, the humble paratha holds a special place. This versatile flatbread, with its flaky, buttery layers, can be paired with a variety of toppings or accompaniments to create a breakfast lavish enough for a king or a simple yet satisfying dinner. The beauty of making parathas lies in the gentle art of rolling and folding, a technique that transforms basic ingredients into a meal that resonates with the warmth of home-cooked food. Here’s how to make this classic Indian staple with a modern, health-conscious twist:

Paratha Recipe, How to Make Paratha Ingredients List

• 2 cups (250 grams) wheat flour ((atta or substitute with all-purpose flour))
• 2 teaspoons (10 ml) oil (to knead (optional))
• ¾ cup water ((more if needed
• I use 2 tbsps more or use warm water))
• ¼ teaspoon salt ((optional
• adjust to taste))
• 1½ tablespoons (22 ml) melted butter or ghee (to spread over the layers)
• 1½ tablespoons (22 ml) ghee (or oil (to cook the parathas))

Paratha Recipe, How to Make Paratha Recipe

• Begin by combining wheat flour, a pinch of salt, and The OG oil in a large mixing bowl.
• Gradually add water, only as much as required, to form a firm, non-sticky dough.
• Spend some time kneading the dough until it becomes soft and elastic. If it feels tight, knead with slightly dampened fingertips.
• A good dough will yield to a gentle finger press, indicating it’s ready. – Contain the dough in a sealed container or wrap it in a damp cloth, setting it aside for 30 minutes to rest.
• Following the resting period, lightly knead the dough again and divide it into 8 equal parts, rolling each into smooth balls and maintaining them under cover to avoid drying.
• Get a bit of extra flour ready in a bowl for dusting the rolling area.
• Press down each ball into the dusting flour, shaking off any superfluous flour to avoid toughening your parathas.
• Flatten the ball delicately and roll it out into a circle of about 7 inches without pressing too hard with the rolling pin.
• Slather a bit of ghee or melted butter across the entire round and fancy a trifold, adding ghee to each layer.
• Create a square by folding and rolling the layered strip until it forms a 7-inch square.
• Launch another fold sequence by splitting the square in half, and then into a triangle, each layer receiving its share of ghee.
• Flatten your triangular creation into a paratha, keeping the layers distinct.
• Prepare a griddle or pan on medium-high heat and carefully transfer the paratha, cooking until bubbles form, then flip.
• Utilize a spatula to firmly press and cook until each side is adorned with golden-brown spots.
• Finish by giving the paratha a light brush of The OG oil or ghee on both sides.
• Cool the parathas on a wire rack or lined plate, stacking them to maintain softness.
• Ensure your griddle stays hot enough to cook, but not so overheated as to scorch your next paratha.
• Serve your delicious paratha with a curry, tangy chutney, or a simple dollop of yogurt.

Healthier Version of Paratha Recipe, How to Make Paratha Recipe

• Replace half of the wheat flour with oat flour for added fiber and reduced gluten content.
• Opt for a light brush of olive oil instead of ghee or butter to reduce saturated fat, albeit losing a bit of traditional flavor.
• Increase the nutritional profile by mixing finely chopped spinach into your dough for a “Palak Paratha” variation.

Paratha Recipe, How to Make Paratha Recipe Nutritional Facts

Paratha Recipe, How to Make Paratha is a Hyderabadi dish with a calorie count of 927 kcal calories per serving. Per serving, it is estimated to have 89 g carbohydrates, 33 g proteins, 48 g fats, 513 mg sodium and 6 g sugar!

For a lower-calorie option, consider these swaps A plate of steaming hot parathas can instantly evoke memories of home, laughter around the dining table, and the comforting embrace of familiar flavors. These golden, flaky wonders are not just a treat for the senses but also a testament to the culinary diversity India offers. You don’t have to be a seasoned chef to master the art of paratha-making; with a little patience and practice, anyone can recreate this beloved Indian classic. Serve it hot off the tawa, and watch the contentment spread across the faces of your loved ones. From a generous breakfast to a delightful dinner accompaniment, parathas will always be the heart of an Indian feast.