Paratha Recipe
Updated: July 15, 2023, By Swasthi
Paratha Recipe – A detailed beginner’s guide to make perfect, flaky & soft parathas every time! Homemade parathas are delicious, easy, flaky yet so soft that once you make them you’ll never go back to store bought frozen parathas again. They are perfect to serve with any curry, stew or soup. They also go great with a spread of jam, pickle or chutney or simply wrap them up with your grilled veggies, fried eggs or meat for a delicious meal or snack. The options are endless & you will love your homemade parathas every time!
If you are new to Indian foods you may be wondering what these are.
About Paratha
Paratha are unleavened layered flatbreads made with whole wheat flour (atta), salt, water & ghee or oil. These traditional flatbreads are a staple in Indian subcontinent and are served for a breakfast with a side of curd, chutney, pickle, curries, eggs and meat dishes.
Other popular flatbreads from Indian cuisine are these Chapati, Tandoori roti, Naan and Bhatura.
To make parathas, first a soft and pliable wheat flour dough is made. Later portions of this is rolled to a layer, over which ghee is smeared and folded several times to make a triangle or square base. This is then rolled to get several thin layers & lastly this is roasted on a griddle until golden and cooked through.
During the process of roasting, steam traps in between the layers which help to cook the dough well resulting in multiple soft layers of paratha. A generous amount of ghee is then drizzled to impart a nutty aroma and flaky crisp texture to the paratha.
Basically these are of 2 kinds – plain or layered parathas and stuffed parathas. The plain parathas are made the way I mentioned above. Stuffed parathas are made with a stuffing of veggies, eggs or meat inside the dough. Aloo parathas are one of the popular stuffed kind.
The plain layered parathas can also be further flavored by adding various spices, pureed spinach, boiled vegetables, mashed paneer or chopped leafy greens. For more details you may check the variations section below.
The beauty of these parathas is that they are easy to make and requires no special skills like the stuffed parathas. These can also be made ahead and stored in the refrigerator for several days or even frozen.
These make for a great breakfast with some egg bhurji or paneer bhurji. They also go well in the school and office lunch box. Here are some curries that go well with these parathas.
Dal makhani
Paneer butter masala
Dal tadka
Vegetable Jalfrezi
Mix vegetable curry
Photo Guide
How to Make Plain Paratha (Stepwise photos)
Make 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. The amount of water to use varies & depends on the kind of flour/ atta. The higher the amount of bran in your atta, the more you will require. Pour ¾ cup plain water over the salt and oil. You can also use warm water if you want.
3. Begin to mix the flour. Use your fingers to mix.
4. Use more water if required and make a non sticky tight dough. I used another 2 tablespoons water. So I use total ¾ cup + 2 tbsps but this may vary for you.
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 Roll Paratha – square
9. I suggest using melted ghee or butter for rolling since it is easy to control the quantity used. You can melt 1½ to 2 tbsps ghee or butter 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.
Make 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
- Keep them covered using kitchen tissues or clean cloth.
- Place a cloth or kitchen napkin in a casserole or a box, stack them. Keep them covered.
- Do not fry them on a low flame as this will harden them.
Pro Tips
1. Kneading dough well is the key to make good soft, flaky parathas. The dough can also be formed using a food processor, kitchen aid or hand mixer with a kneading hook/attachment. Just sprinkle some flour over 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. If the dough is sticky simply sprinkle some flour. It is too hard, then sprinkle some water and knead.
3. Resting the dough for a while helps the dough to absorb the water and keep the parathas soft for long hours.
4. Fats: 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 (Indian 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, little salt 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
3. For spiced or masala paratha just add half tsp each of red chili powder, garam masala, 1 tablespoon kasuri methi & handful of coriander leaves to 1 cup of flour. Mix the dough and make masala paratha. You can also sprinkle it 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. If you want to transform your plain parathas to a quick breakfast then you can make these egg paranthas.
Related Recipes
Recipe Card
Paratha Recipe, How to Make Paratha
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 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)
Instructions
Make Dough
- Mix together wheat flour, salt, oil in a wide mixing bowl.
- Pour water little by little only as needed & make a stiff non sticky dough.
- Knead well to make the dough soft and pliable. If the dough is hard or dry 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 lightly.
- Dip a ball in the flour and dust off the 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. Do not put pressure on the dough, roll it with light hands.
Make Square Paratha
- Apply ghee or melted butter all over the paratha and fold ⅓ part of it. (check step by step photos in the post)
- Then apply the ghee or melted butter to the folded part as well & repeat folding the other ⅓ part.
- Apply ghee or melted butter over the 3 layered long strip and fold ⅓ part of it.
- Then repeat the other ⅓ 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.
Make Triangle Paratha
- Apply ghee or melted butter 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.
Fry Paratha
- Heat a griddle until hot on a medium high flame.
- Dust off any excess flour over the parathas. Transfer paratha to the griddle gently. Cook it until you begin to see bubbles, then turn it to the other side.
- 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.
- Turn 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.
- To cook the next paratha make sure the pan is hot but not extremely hot that it burns the parathas. If you see any flour on the griddle gently and carefully wipe off with a thick clean cloth.
- Serve paratha with curry or chutney or just yogurt.
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.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
This Paratha Recipe was first published in February 2016. Updated and republished in July 2021.
About Swasthi
Iโm Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthiโs Recipes will assist you to enhance your cooking skills. More about me
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Comments
Thanks for the recipe you all have to offer.Thanks so much.
Lovely and delicious
Wow so easy i will try mine
I used butter to spread in between the layers and my parathas were so soft from inside. Delicious and tasty! I learn something new every time from your recipes. I made 3x to eat through out the week. But how do you reheat?
Thanks Divya, that’s nice to know! I reheat in the IP for 0 to 3 mins, depending on how cold the parathas are. You can also reheat them in a steamer, in the microwave for 30 seconds or on the tawa. Steamer and IP gives me better soft results
These are absolutely the best Indian parathas Iโve ever eaten!! My family loved them with your chicken korma. We doubled the recipe for a larger batch and they were even more delicious the next day in your kothu paratha made with your vegetable kurma. Thank you for bringing authentic dishes to our table.
Thank you so much Sue. So happy to read this. Love the way you used these paratha to make kothu!
I love your recipes! Is there anyway to change measurements to metric? โบ๏ธ
Thank you! I have done it for many recipes but still many more to do. I can help you whenever required. You may just drop a comment.
Nice
You are amazing. This is so thorough. I am enjoying your recipes.
Thank you so much Angela!
I saw your recipe and made for my baby. First finger food. First memories. There were tears in my eyes as my baby ate happily. It turned out so well. Thanks for the recipe
Amu, That’s great! So glad the recipe helped! Thank you for sharing back.
can paratha be made with all purpose flour?
Paratha is always made with wheat flour and not with all-purpose flour. There is another kind of flatbread that is made with all-purpose flour and it is known as parotta, not paratha
Never made these before – will be following this recipe forever -; absolutely gorgeous!!! Made my ghee with garlic infused -; naughty but so good!!! Thank you xxxx
Glad you like them Jenn. Garlic ghee sounds yummy! Thank you
My first attempt to make layered parathas was a huge success. Made it to serve with your butter paneer and everyone loved the food.
Thank you Vandana. So glad to know you all loved it.
I always felt intimidated to make any kind of flatbreads. I tried your naan recipe twice last month. My family was surprised at my work. They turned out great. Last night I made your parathas. These were a huge hit. The aroma of ghee oh my god was amazing. Thank you
Glad to know Cecelia
You made my day! Thank you so much.
Recipes made easy, yet authentic and delicious.
Thank you Leonardo
Hi Swasthi,
I have tried this method of making parathas. It actually came very well.
Thank you for posting this recipe.
I have also tried many of your recipes.
Thank you.
Hi Mercy,
So glad to know! Thank you so much!
Can I freeze them before cooking?
Isa, yes you can freeze the parathas separated by parchment papers
This was the only roti recipe with proportions that actually WORKED for me. Thank you!
Thank you Kelly
First time made these parathas and they came out delicious. All we ate were the roti canai from the shops. These are delicious but and my boy loves.
Thank you Ah Lam
What’s the difference between paratha and chapati?
Hi Sam,
You can check the recipe of chapati here. Paratha is always layered but chapati sometimes not. Paratha is always cooked in ghee but chapati can be cooked in oil.
Hello Swasthi, excellent recipe as usual from you. I have not tried yet but wondering how the parathas will turn out, if I use 100% all purpose flour instead of wheat flour or a 50/50 blend of wheat and all purpose flours? Have you tried anything like this? If you did, I would very much like to know your experience on this.
Thanks
Hello Rom Garu.
Thank you! These parathas are traditionally made with whole wheat flour. I haven’t tried them with all purpose flour. But yes you can use 50/50. If you want to use only all purpose flour look for parotta recipe. The way it is made is different. It comes out more flaky. I don’t have that recipe yet on the blog. Hope this helps.
Good for superb