Plain Paratha Recipe
As a housewife and food critic, I have always been a fan of Indian breads. The versatility and deliciousness of parathas have always impressed me. And, among all the paratha varieties, the Plain Paratha is one of my personal favorites. The combination of soft, flaky, and crisp textures in a single bite, is a delightful experience. The warm and comforting aroma of a plain paratha wafting from the kitchen instantly lifts up my mood. And, the best part is that it goes well with almost everything, from a spicy pickle to a simple daal. In this article, I will share with you my personal recipe for making the perfect Plain Paratha.
What is a Plain Paratha?
A Plain Paratha is a type of Indian flatbread that is usually made with wheat flour, water, and salt. The dough is then rolled out into a circle and cooked on a hot griddle with a little oil until both sides are crispy and golden brown. Plain Parathas are known for their flaky texture, which comes from the layers of ghee or oil that are added to the dough.
Variations of Plain Paratha
There are many variations of the plain paratha, each with a unique flavor and texture. Some of the most popular variations are:
- Aloo Paratha: This variation of the plain paratha is filled with a spicy mixture of boiled potatoes, spices, and herbs.
- Gobi Paratha: This variation is filled with a mixture of grated cauliflower, spices, and herbs.
- Methi Paratha: This variation is made with a mixture of fresh fenugreek leaves, flour, and spices.
- Paneer Paratha: This variation is filled with a mixture of crumbled paneer (cottage cheese), spices, and herbs.
Nutrition in Plain Paratha
Plain parathas are a rich source of carbohydrates and fiber, making them a great option for a quick and filling breakfast. A single paratha provides approximately 140-160 calories, depending on the size and the type of ingredients used. Whole wheat flour, which is commonly used in plain parathas, is a good source of vitamins B and E, iron, and zinc. The addition of ghee or oil to the dough can provide essential fatty acids and helps to increase the calorie count.
Step by Step Plain Paratha Recipe
Plain Paratha Recipe
Ingredients
For Dough
- 2 cups Whole wheat Flour
- ¾ cup water
- ½ tsp salt
- 1 tsp ghee / clarified butter
For Roasting
- ¼ cup ghee / clarified butter
Instructions
Preparation
- Assemble all ingredients to avoid last minute rush.
Cooking
- For dough, mix whole wheat flour, salt and ghee or oil in a mixing bowl.
- Pour less water first.
- Start kneading. Add more water if required and knead flour to a smooth and soft dough.
- Keep it for rest about 15 – 20 minutes.
- Now, pinch a ball from the dough, dust it with dry flour and start rolling it with the help of a Rolling Pin and Rolling Board.
- Roll the ball to a circle of about 3 inches in diameter.
- Grease slightly with ghee or oil and fold it in half. Now, again spread some ghee or oil on this half folded dough.
- Fold sideways and now you will get a folded triangle.
- Dust some flour on the folded triangle. Now begin to roll the folded triangle into generous size.
- Now, heat a Tawa on high flame and place the rolled paratha on it. Make sure, Tawa should be hot enough before placing the rolled paratha but not too hot.
- Flip when one side is half cooked.
- Apply ghee or oil on this side with a spoon. Flip again when the second side is half cooked.
- Now, apply oil or ghee on the flipped side and flip again with the help of a Spatula.
- Press the edges with a Spatula so that edges will cook completely and becomes crispy.
- Cook paratha till it becomes light golden brown or cooked completely. You may need to flip once or twice again.
- Now, prepare all parathas the same way.
- Serve Paratha hot with yogurt or pickle. Optionally, you can spread some yellow butter or homemade white butter over the paratha while serving.
Equipment Used for This Recipe
Notes & Tips
- Choice of Flour: You can choose all - purpose flour also in place of whole wheat flour. However, latter is a healthier option.
- Salt: You can always adjust salt as per your taste preference.
- Oil: You can choose any neutral tasting oil to prepare Paratha Recipe. I always use clarified butter / ghee to roast parathas, with ghee they will become crispier and more flavorful.
- Roasting: You can also dry roast your Paratha over hot Tawa for opting healthier version. Just brush a little oil or ghee before putting stuffing in center, it helps to cook paratha easily if you are roasting it without oil or ghee.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
FAQs – Plain Paratha Recipe
What is the origin of Plain Paratha?
Plain Paratha is a popular staple food in India, particularly in the northern regions. It has been enjoyed for centuries and is believed to have originated during the Mughal Empire. This flaky, buttery, and soft bread is made with wheat flour, ghee or oil, and water and is enjoyed with a variety of side dishes, including pickles, chutneys, and curries.
What are the main ingredients in Plain Paratha?
Plain Paratha is made with wheat flour, ghee or oil, salt, and water. The dough is rolled out into a thin circle and then cooked on a hot griddle until crispy and golden brown.
What is the difference between Paratha and Chapati?
Paratha and Chapati are both Indian flatbreads, but they differ in their preparation and ingredients. Chapati is made with whole wheat flour and water, while Paratha contains oil or ghee. Additionally, Paratha is layered and flaky, while Chapati is thin and flat.
What is the difference between a plain paratha and a regular roti?
Plain parathas and rotis are both types of Indian flatbreads, but they differ in their preparation and cooking methods. Roti is made with whole wheat flour, water, and salt and is usually cooked on a griddle without any added oil or ghee. On the other hand, plain parathas are made with whole wheat flour and are usually cooked on a griddle with a little oil or ghee, which gives them their flaky texture.
How do you serve Plain Paratha?
Plain Paratha is typically served with a variety of accompaniments, including curries, pickles, chutneys, and yogurt. It is also a popular breakfast food, served with eggs, vegetables, and other breakfast dishes.
Can Plain Paratha be made vegan?
Yes, Plain Paratha can be made vegan by using oil instead of ghee. This will result in a delicious, flaky bread that is perfect for vegans and those who are lactose intolerant.
What are some popular variations of Plain Paratha?
Some popular variations of Plain Paratha include Aloo Paratha, Paneer Paratha, Gobi Paratha, and Methi Paratha. These variations typically include the addition of fillings such as potatoes, paneer, cauliflower, or fenugreek leaves, which enhance the flavor and texture of the bread.
How do I store Plain Paratha?
Plain Paratha can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on a hot griddle or in a pan before serving. To keep the bread soft, wrap in foil or a cloth before storing.
Can I make plain paratha without oil?
Yes, you can make plain paratha without oil, but the texture will not be as flaky as the traditional version.
You might also be interested in:
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10 Classic South Indian Food Combinations We All Love
Characteristics of Malabar Cuisine
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