Paratha
Preparation Time
25 minutes
Cooking Time
25 minutes
Difficulty Level
easy
Meal Type
Breakfast
Serves 6
Key Ingredients
- Whole wheat (sharbati) atta
About This Recipe
A paratha is a roti with fat worked into it: ghee or oil kneaded into the gehu atta (whole wheat flour) dough, and more spread on the tawa while it roasts. That fat is what separates paratha from roti. The layers turn soft, the outside browns in crisp patches, and the bread stays softer for longer after it leaves the tawa.
The dough here rests for twenty minutes before rolling, which lets the gluten relax and the flour drink the water; a rested dough rolls thinner and browns more evenly. Six balls, each rolled from 40 g of flour, make six parathas. Half a tablespoon of ghee per paratha goes on the tawa, pressed into both sides as they cook.
For a layered paratha, roll the round thin, smear it with ghee, pleat it like a fan, coil the strip and roll it out again; the folds open into flaky layers on the tawa. For the stuffed version, wrap the dough around a spiced potato filling instead; our aloo paratha recipe takes that route. Sharbati atta kneads soft, which is what both versions want.
Ingredient List
Serving Size:
1x
2x
3x
Dough
- Whole wheat (sharbati) atta — 2 cup
- Salt — 1 tsp
- Ghee — 1 tbsp
- Water — 3/4 cup
For rolling
- Dry atta, for dusting — 2 tbsp
For cooking
- Ghee — 3 tbsp
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Serving Suggestions
Serve the parathas hot off the tawa with white butter or an extra dab of ghee, cold curd, lime pickle and a glass of chai. Roll one around a spoon of pickle for a school tiffin, or tear it into dal at dinner. Wrap the cooked parathas in a cloth to keep them soft till the table.
Tips for Cooking Paratha
The ghee in the dough and the ghee on the tawa do different jobs: the first makes the layers soft, the second makes the crust. Rest the dough the full twenty minutes and roll evenly thin, or the paratha puffs unevenly. Keep the tawa on medium-high and press the edges with the spatula so they cook through; a low flame dries the paratha instead of browning it.
Chef’s Note
Roll a plain paratha thinner than a roti and cook it on medium-high, so it blisters before it dries out. Each paratha, made from 40 g of flour, brings about 219 kcal, with nearly all the fat from the ghee. If the tawa is too hot the ghee browns the flour before the middle cooks; if too cool, the paratha turns hard.
Per serving (approx.): 219 kcal, protein 4.2 g, carbs 26 g, fat 11 g, fibre 4.5 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Sep 12, 2026
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