Prep Time: 25minutes | Cook Time: 20minutes | Total Time: 45minutes
Course: main | Servings: 4
Difficulty level: medium | Make ahead: Not recommended
Ingredients
For the dough
- 270. g Atta, wheat
- 1.5 g Salt
- 120. ml Water
For rolling the paratha
- 15. ml Cow Ghee, melted
For cooking the paratha
- 30. ml Cow Ghee, melted
Equipment needed
Tawa or cast-iron griddle; rolling pin and board; brush or spoon for applying ghee.
Advance preparation
Knead the dough and rest it before rolling. Make the pleated (lachha) dough discs a few minutes ahead of rolling and cooking these out, for an efficient cooking process.
Instructions:
For the dough
- In a large mixing bowl, combine the refined flour (maida), whole wheat flour (atta), sugar, baking powder and salt, Mix well
- Gradually add water and knead into a smooth, soft dough. Cover and rest for 10 to 15 minutes.
For rolling the paratha
- Divide dough into 6 parts and shape each part into a spherical ball
- Lightly sprinkle dry wheat flour on to a flat board or other surface where you will roll the dough out. Also dust the dough balls
- Roll one dough ball into a circle approximately 8 inches in diameter.
- Apply 1/2 tsp melted ghee on the surface of the rolled out dough, spreading evenly using an oil brush or the back of a spoon. Dust liberally with dry flour
- Pleat the dough in a zigzag pattern to form a long strip. Roll the strip into a tight spiral and pinch the end gently to seal.
- Dust the spiral lightly with flour and roll gently into an 8 inch paratha, preserving visible layers.
For cooking the paratha
- Heat a tawa or cast iron griddle over medium-high heat until hot.
- Place the rolled out paratha on the hot griddle. Reduce flame to medium and cook lightly until a few blisters are visible, about 30 seconds.
- Flip using tongs, and cook lightly for ~20 seconds. While the paratha is cooking, apply 1/2 tsp of ghee on the semicooked surface
- Reduce the flame to low, flip the paratha, and allow it to cook for ~60 seconds, pressing the surface with a paratha presser or spatula, until cooked to golden brown
- Apply 1/2 tsp ghee on the other side, flip and repeat the cooking process for 45-60 seconds
- Apply a light brush of melted ghee on the top surface and gently crush the paratha between your palms to separate and enhance the flaky layers.
Serving guidance
Crush gently between the palms after cooking to open the layers, then serve hot with thick gravies, dal makhani, paneer dishes or chhole.
Nutrition (Per Serving)
Calories: 210 kcal | Protein: 4.8 g | Carbohydrates: 28.9 g | Fat: 8.1 g | Fiber: 5.1 g