Paratha recipe – A detailed beginner’s guide to make perfect, flaky & soft parathas at home. Parathas are the most popular unleavened flatbreads from Indian cuisine. These are a staple in many Indian homes and are eaten for breakfast, lunch or dinner. Parathas are mostly served with a chutney, pickle, curry, dals or even plain with tea.
What is paratha?
Paratha is a layered flatbread made with flour, salt, ghee & water. Traditionally these were made with stone ground whole wheat flour.
There are also variations made with all-purpose flour & eggs known as the malbar parotta or mughali paratha.
There are different kinds of paratha. One is the plain and the other stuffed parathas.
In this post I am sharing the recipe for plain paratha made with whole wheat flour. Basically they can be made to 2 shapes – triangle & square. I have shown making both of them here.
Most often we eat these flaky healthy & delicious parathas for breakfast with some Indian scrambled eggs – egg bhurji or with paneer bhurji alongside some sliced carrots, cucumbers & onions.
These keep very good & soft for several hours. Sometimes my kids and the husband carry them to school/ work with some good veggie curry & chutney.
Naan, Poori, Bhatura, Thepla & Akki roti are similar breakfast foods from Indian cuisine.
How is paratha made?
Firstly paratha dough is prepared by mixing wheat flour with water. Optionally salt and oil can be added. The dough is then kneaded until soft and is rested for a while.
Then small portions of the dough are rolled to thin layered flatbreads. A small amount of oil is smeared in between the layers so that they remain separated and cook through.
A generous sprinkle of ghee is what makes the parathas aromatic. These parathas will be flaky, soft & full of nutty flavor.
Tips to make paratha
1.Kneading dough well is the key to make good soft, flaky parathas. The dough can also be mixed in a food processor, kitchen aid or hand mixer. Just sprinkle some flour to the dough if it is too sticky after kneading.
2. Using right amount of water & oil is another important thing to get the parathas right. The dough should not be crumbly or sticky.
3. Resting the dough for a while helps the dough to absorb the water and keep them soft for long hours.
4. I use oil if making for lunch box as ghee tends to harden the paratha in cold temperatures.
5.You can also add a tbsp of curd or yogurt while mixing the dough. This helps the parathas to remain soft for long hours.
Here are some sides for your parathas
Dal dishes
Chicken curry
Egg curry
Paneer recipes.
Once you master making the basic plain parathas then you can try the variations which I have shared below.
Variations
1.For vegetable paratha – Mash well 1½ cups of boiled mixed vegetables & add it to 1 cup flour along with half tsp garam masala and half tsp of red chilli powder & handful of coriander leaves. You can find the complete recipe of Vegetable paratha here
2.To make spinach paratha – Blend 1 cup spinach with 2 to 3 tbsp water, 1 garlic clove, 1 chilli & ¼ tsp garam masala to a smooth paste. Mix this with 1 cup flour, salt & 1 tsp oil. For complete recipe check Palak paratha
You can find more breakfast recipes here.
3.For spiced or masala paratha just add half tsp each of red chili powder, garam masala & handful of coriander leaves to 1 cup of flour. Mix the dough and make masala paratha. You can also sprinkle in between the layers like I did in this ajwaini paratha
4. To make methi paratha, just add half cup finely chopped methi leaves to 1 cup flour along with spices, ginger garlic & herbs. For complete recipe you can check this recipe of Methi paratha.
5. You can also make this egg parantha.
Paratha recipe
Paratha recipe | How to make plain paratha
Ingredients (1 cup = 240ml )
Ingredients for paratha recipe
- 2 cups wheat flour or atta (substitute with all-purpose flour)
- 2 teaspoons oil for kneading (optional)
- ¾ to 1 cup water (or luke warm water)
- ¼ teaspoon salt (optional)
- 2 tablespoon ghee or oil as needed
How to make the recipe
Making dough for paratha recipe
- Mix together wheat flour, salt, oil in a wide mixing bowl.
- Pour water little by little as needed & make a stiff non sticky dough.
- Knead well to make the dough soft and pliable.
- If necessary knead with moist fingers.
- When you press down the dough with a finger, you must feel it is soft and dent easily.
- Wrap it in a moist cloth or cover it in a container and set aside for 30 mins.
- You can also grease the ball with a few drops of oil and cover.
How to make paratha
- Knead the dough lightly & divide to 8 parts.
- Then roll to balls & keep them covered.
- Take a few tbsp of flour to a small bowl & flour the rolling area.
- Dip a ball in the flour and dust off excess. Too much flour on the parathas can make them hard.
- Place the ball on the rolling area and flatten it slightly with fingers.
- With the help of a rolling pin begin to roll each ball to a round layer or roti of 7 inches.
Making square paratha
- Apply ghee all over the paratha and fold 1/3 part of it.
- Then apply the ghee to the folded part as well & repeat folding the other 1/3 part.
- Apply ghee over the 3 layered long strip and fold 1/3 part of it.
- Then repeat the other 1/3 part & you will have a square.
- Sprinkle little more flour if needed to prevent sticking.
- Then roll the square further to make a 7 inch square paratha.
Making Triangle paratha
- Apply ghee all over the roti & fold it to half to make a half circle.
- Next apply ghee over it & repeat folding it to get a triangle shape.
- Sprinkle a bit of flour & begin to roll evenly to a triangle paratha.
Frying paratha
- Heat a griddle until hot on a medium high flame.
- Transfer paratha to the griddle. Cook it until you begin to see bubbles, then flip it.
- Fry on a medium high flame on the other side as well pressing down with a spatula.
- Pressing down helps the parathas to puff up and the layers get separated and get cooked through.
- Flip the parathas too and fro. Cook until brown spots appear on both the sides.
- Drizzle ghee or oil on both sides.
- Remove the paratha to a wired rack or plate lined with a clean cloth or kitchen tissue.
- Stack them one over the other to keep them soft.
- Serve paratha with curry or chutney or just yogurt.
NUTRITION (estimation only)
Notes
- If the dough turns sticky, sprinkle some flour and knead it.
- If the dough turns hard or too stiff, then moisten your fingers and knead the paratha dough.
- You can also make the dough in a food processor or stand mixer.
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
Making dough
1. Add 2 cups or 250 grams whole wheat flour (atta), ¼ tsp salt (optional) and 2 tsps oil (optional) to a mixing bowl.
2. To knead the dough I use 1 cup water for 2 cups flour, it may vary slightly depending on the kind of flour. Add ¾ cup plain water over the salt and oil. You can also use luke warm water.
3. Begin to mix the flour. Use your fingers to mix.
4. Use water as needed and make a non sticky tight dough.
5. Begin to knead the dough on the kitchen counter or a wide utensil. If the dough is too tight and difficult to knead, I dip my fingers in a bowl of water just to moisten them. Then continue to knead. I repeat this until the dough turns soft.
6. After kneading the texture of the dough must be soft and pliable.
7. Wrap it with a moist cloth or just cover it. Cover & set aside for at least 30 mins.
8. Divide the dough to 8 equal parts and make smooth balls. You can also knead the dough again and then roll to balls. Keep them covered until we finish using them up.
How to make paratha – square
9. I suggest using melted ghee for rolling since it is easy to control the quantity used. You can melt the ghee in a small bowl and set aside. Lightly flour the rolling area . Flatten a ball. Sprinkle flour over it.
10. Roll the dough to a round layer. Smear ghee evenly using your fingers. You can substitute ghee with oil. Optionally you can also sprinkle some dry flour here.
11. Fold 1/3 of the roti as shown in the picture below. Repeat applying ghee.
12. Fold the other 1/3 and apply ghee.
13. Repeat the folding.
14. Finish off.
15. Roll this evenly to a paratha. You can also sprinkle some flour before rolling. I prefer to roll 4 to 5 parathas and finish frying them to prevent drying up. Then finish rolling and frying the rest.
Making triangle parathas
16.I made a round layer first and then sprinkled carom seeds. It is optional.
17. Fold it to half.
18. Fold it to a quarter.
19. Roll it to a thin paratha. Do not make it too thin.
Toasting
20. While you roll the rest, heat a tawa or pan on a high flame. When it is hot enough, transfer the paratha to the pan. Very soon bubbles begin to show up. You will have to adjust the heat as needed. Very high flame may burn them and low flame tends to make them hard.
21. Flip it to the other side. Gently press with a wooden spatula. It begins to puff up and the layers get cooked and separated well. Add ghee as desired.
22. If you are on a low fat diet, ghee can be skipped while frying. Fry well until cooked & dark brown spots appear.
Stack the parathas to keep them soft.
How to keep paratha soft
1. Keep them covered using kitchen tissues or clean cloth.
2. Place a cloth or kitchen napkin in a casserole or a box, stack them. Keep them covered.
3. Do not fry them on a low flame as this will harden them.
SV says
Hi there,
I made dough for the first time and followed your recipe.
The dough was perfect as were the parathas, my rolling skills need to improve significantly though. There were of different geometric shapes 🙂
I used yogurt as well.
Thank you indeed as my kids enjoyed thoroughly.
swasthi says
Hi SV,
Haha! You are welcome! Glad your kids enjoyed them. You can ignore the shapes. If they are evenly rolled they turn out good. Thank you so much for the comment.
Onno Ruhl says
Like at home in Delhi!
swasthi says
Thank you
Anaïs says
Hi Swasthi,
I just discovered your website and it’s awesome! Love how you have explanation about the process and variations, then the recipe and also pictures to go along. Also, it’s always straight to the point!
I tried this recipe yesterday, however, they came out a bit hard, dryish. They didn’t puff up. I worked the dough for a while until it was soft and pliable, I even had yoghurt and oil (not ghee) added to it, yes they still came out crispy. I was also cooking it on medium-high heat … Do you know what might have gone wrong?
Thanks in advance!
swasthi says
Hi Anaïs,
You are welcome. Thank you so much! Here are some tips that may help you trouble shoot.
1. Using too much flour while rolling the parathas will make them hard. So use it only as needed. This step of rolling with minimum flour comes with practice.
2. If the pan is not hot enough parathas turn out hard. Toasting/cooking them for longer on a less heat will make them harder. Try with a slightly higher flame.
3. Lastly if there is a lot of bran in the flour it results in harder paratha. If the above tips don’t work then try with a different brand of flour if possible.
Stack the parathas once you remove from the pan so they remain soft.
Hope these help.
Karen says
This is a great recipe, thank you!
Have you got a recipe for stuffed parathas? That would be really lovely. 🙂
swasthi says
Hi Karen
You are welcome. You can follow this stuffed cabbage paratha recipe and make variations like aloo paratha or veggie paratha. For the aloo paratha stuffing you will need to make the filling from this aloo tikki post. Just skip the bread crumbs and flour from it. Hope this helps. Feel free to post any queries.
🙂
ananta says
Very nice receive please upload videos how to make
swasthi says
Hi,
Yes I will try!
Sai says
Lovely recipe! If you want to make perfect round paratha with ghee or oil inside, how would you do so?
swasthi says
Thank you! I haven’t shown a round paratha here. The folding process is different.
Syra says
Hi Swasthi,
Thanks for all your great recipes. I have a question: I am making a big meal for family on Thursday, including your malai koftas.
If I am to make the paratha, can I make the dough the day before? Will it keep? I assume I have to fry them day of, but I want to minimize any work/cooking on the day of the meal so I can spend as much time as possible with family. How would you approach this?
Thanks,
Syra
swasthi says
Hi Syra,
You are welcome! I would suggest making the dough, rolling and frying them as well the previous day. Stack the hot parathas so they remain soft. Next cool them completely and then store in a air tight container. Keep them in the fridge. Reheat them on a hot tawa just before serving.
For the malai kofta, you can make the gravy and the kofta balls the previous day. The next morning keep them out of the fridge and bring them to room temperature. Roll them in some corn starch, shake off the excess and fry them just before serving. Hope this helps. Have a great time!
🙂
Jenny says
I made the masala parathas – my first time ever making any paratha – and they were so very good! Thank you for creating a recipe that is easy to follow, and produces something so yum. The photos were particularly helpful when it came time to fold.
swasthi says
Hi Jenny,
You are welcome. Glad you liked the parathas. Thanks much!
Manisha says
These are exactly the way my mummy makes. Please show laccha paratha.
swasthi says
Thanks Manisha
Yes I can share the recipe for laccha paratha. Just need some time.
lakshmi says
Hi swasthi will u plz share soft pulka recipe, before i used to make directly on stove but somewhere i read like its not good for health if we make food items directly on gas flame. So i stopped making pulkas.plz help me.
swasthi says
Hi Lakshmi,
Yes cooking foods directly on gas is not good. Cooking Gas is from many different sources. Enough moisture, proper kneading and resting is what makes the phulkas puff up well. I can share the recipe but will take some time as my kids’ will be having school vacations for the next 2 weeks.I replied your other comment as well.
🙂
Saranya says
Hi madam…. I tried this recipe… Very nice… Madam I have a small doubt… You give the nutrition information… It belongs to 1 Partha… Or 8
swasthi says
Hi Saranya,
Glad you liked the parathas. The nutritional info is for one paratha.
Zeba nasreen says
Hi Swathi …You made it really very nicely and showed as well step by step… I also love cooking so i make the same style d normal daily paratha that’s why I like to appreciate your work…. Well done and really I liked the way u explained otherwise other cook doesn’t show so nicely nd in such an easy way I liked it very much and this is the first time in my entire life that I’m writing any comments on food to anyone…. I personally thankyou so much that you are really good cook or good teacher in cooking may Allah bless you…
swasthi says
Hi Zeba,
Glad to know you! Thanks a lot for the wishes & the comment too! Felt so good reading it. Happy to know you liked it. Thanks again.
Stay blessed!
🙂
Sarah says
Could it be made with oat flour?
swasthi says
Hi Sara,
You can add about 1/4 cup oats flour in this recipe. If you want to use only oats then you can try following this recipe of ragi roti. Thanks for rating the recipe.
Blisslove says
Your receipes are always very simple and perfect and pictures you add is bonus for us.I am quite a fan of your cooking style.keep up the good work…all the best… Stay blessed…
swasthi says
Hi Blisslove,
Thanks a ton for the wishes. Glad you like my cooking style. Have a wonderful weekend!
🙂
Anirudh says
Excellent way to make others understand the very essence of each small things
Really thank you so much
swasthi says
Welcome Anirudh
Malkanthi Nathavitharana says
Hi Swasthi! I am Malkanthi from Sri Lanka. I just read your recipe. Will try it out soon and let you know the outcome. Thank you very much. You have written it out simply and the diagrams helps a lot.
Warm regards
Malkanthi Nathavitharana.
swasthi says
Hi Malkanthi
You are welcome. Yes do try the recipe. Thank you!
Ratna says
Thank you very much, Swasthi. I’ve been struggling to make my own paratha ever since I’ve lived away from my parents and have tried and failed numerous times. I just wasn’t getting the right ratios until I tried your recipe. We actually fold and roll exactly as how you’ve described it at home (Nepalese) so really made me miss home. Thank you a tonne! I have already made paratha twice and each time it has been perfect!
swasthi says
Hi Ratna,
So glad to know the recipe is useful. Thanks for the comment.
🙂
Alpana Gupta says
Ur recipe was awesome i m newly married made it for my husband and his frens in dinner party they all were so amazed with d taste and they loved itt.cant stop complimenting me.thanxx a lot ..each and every step u teach iz awedome
swasthi says
Hi Alpana,
You are welcome. Thanks for the comment. Glad to know you could make good parathas.
🙂
Frithzie says
I always use your recipe when i cook indian food. Its a very big help for me.
Thank you so much 😘
swasthi says
Hi Frithzie,
You are welcome! Glad to know!
Thank you!
Karen Stewart says
I made this! My family loved it!
swasthi says
Hi Karen
Thank you so much
J.JAYAKUMAR says
good recipe