Parathas are bread which are so easy to cook and so cheap and can be eaten with anything like rice, with chicken, curries, mutton, beef, pork, goes with virtually anything, is healthy, because have wheat and also cheap. 89% of indians everyday meals include parathas. so here is how to make them.
Paratha (Indian unleavened bread) is a very popular Indian breakfast dish. It is very common in all indian house and also my family's favourite. Paratha can be plain or stuffed with green, vegetables or cheese. Plain parathas are usually layered and are served with anyveg or non veg.
Plain Paratha recipe (with step by step pictures)
You will get 6 parathas for 1 cup of flour
Ingredient needed
Whole Wheat flour - 1 cup (I used aashirwad)
Salt - a generous pinch/If you do not want salt- avoid it
Oil -2 tsp
Wheat flour for dusting
Oil for frying the parathas
Tawa (non stick tawa or cast iron tawa)
Slotted ladle or spatula
Rolling pin and board
Method :
1.Mix wheat flour, salt, oil and prepare a soft dough by adding warm water little by little just as you make dough for chapati. It should neither be hard nor sticky.
(Dough should not stick on your hands.You need approximately little less than half cup of water for 1 cup of flour-this may differ according to the variety of atta/flour used). Let it sit for 15-20 minutes.(pic-1)
2.Make smooth equal sized balls out of it.(pic-2)
3.Press the ball slightly, dust flour and roll it out into a small circle. Spread a little oil on the surface.(pic-3)
4.Fold the circle and apply a little oil on the semi circle.(pic-4)
5.Fold it again, and you will get a triangle.(pic-5)
6.Now dust flour and roll out the triangle gently.(pic-6&7)
7. Heat tawa and put the rolled out triangular chapati on it. Wait for bubbles to appear. When bubbles start appearing, spread a little oil on the top. (pic-8) Flip it over to the other side.
8.Apply oil on the other side also and with a slotted ladle, press the paratha well so that it puffs up. Also press on the corners for the parathas to get cooked well.
9.Cook both the sides well until brown spots appear and it becomes crispy.
Repeat the process for the rest of the dough.
Note :- For the new ones to the kitchen, roll out all the balls first and keep them ready.Then heat the tawa and cook the parathas one by one.
Chef Quick Tips : No need to worry about making them in triangles, roll them in whatever shape and cook, dont make them too thick, or they will not be cooked properly, the normal paratha thickness is half millimetres only, and dont also make them too thin, or they will stick while rolling or cooking, and will break.
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