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.
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
Mix vegetable curry
How to make paratha (stepwise photos)
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 roll 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
- 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.
Recipe card
Paratha recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 2 cups wheat flour (atta or substitute with all-purpose flour)
- 2 teaspoons oil for kneading (optional)
- ¾ to 1 cup water (or luke warm water)
- ¼ teaspoon salt (optional, adjust to taste)
- 2 to 3 tablespoon ghee or oil (use as needed)
Instructions
Making dough
- 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 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.
Making square paratha
- Apply ghee all over the paratha and fold ⅓ part of it. (check step by step photos in the post)
- Then apply the ghee to the folded part as well & repeat folding the other ⅓ part.
- Apply ghee 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.
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.
- 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.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
This Paratha Recipe was first published in February 2016. Updated and republished in July 2021.
This was the only roti recipe with proportions that actually WORKED for me. Thank you!
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.
What’s the difference between paratha and chapati?
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
Too good
Great recipe. Every one of your recipes turns out great! Thank you!
I love this recipes
So easy to make and so yummy and tender. No more tough store bought paratha for us.
During this pandemic, what I miss the most is Indian bread with curry. I use to eat out because I couldn’t make it at home. Now I can make both. I’ve tried two curries and this bread recipe. Both turned out really well. Have to practice a bit more to make parathas as nice as yours.
Hi Deb
So happy to know they turned out well.
Thanks for leaving a comment.
🙂
Hi Swasthi!
Thank you for this recipe, I haven’t made it yet but I’m sure, seeing all these positive comments, it will be delicious! I was just wondering if you’ve had any success with freezing these before frying then frying from frozen? I live alone, so while I would love to make these to enjoy for breakfast, there’s no way for me to finish a whole batch in a day. Please let me know if you have any advice for long(-ish) term storing of these.
Thank you so much!
Hi Alice,
Yes you can place them on freezer sheets and freeze for 3 months. Hope you enjoy them!
🙂
Hi Swasthi
Made these twice now in last two weeks
I used Ghee from famous brand , I didn’t think the taste is as good as it should be. Should I just use normal butter ir should I make my own ghee ?
They were still good but not as good as I think they should be considering the chapati was great,
Brian
Hi Brian,
Yes use homemade ghee. You can check this ghee recipe to make your own. The flavor of homemade ghee is much superior. Hope this helps. Thank you
Tq for your sharing???
Welcome Sarah
The first time I tried to make parathas using a different method, they were rock hard, like frisbees. But I followed your recipe and they turned out amazing. So soft. Thank you!
Welcome Sana
Glad to know the recipe worked out. Thank you!
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.
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.
Like at home in Delhi!
Thank you
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!
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.
This is a great recipe, thank you!
Have you got a recipe for stuffed parathas? That would be really lovely. 🙂
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.
🙂
Very nice receive please upload videos how to make
Hi,
Yes I will try!
Lovely recipe! If you want to make perfect round paratha with ghee or oil inside, how would you do so?
Thank you! I haven’t shown a round paratha here. The folding process is different.
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
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!
🙂