Classic Indian Parantha
Experience the authentic taste of India with this Classic Indian Parantha recipe—a versatile flatbread that’s crispy, flaky, and utterly irresistible. Made from simple pantry staples like whole wheat flour, ghee, and water, this traditional recipe is perfect for breakfast, lunch, or dinner. Each parantha is carefully rolled, folded, and cooked to golden perfection on a hot skillet, creating layers of tender dough with a delightful crunch. Customizable with your favorite fillings or served plain, these homemade paranthas are a flavorful companion to yogurt, pickles, or rich curries. Quick to prepare and satisfying to eat, this recipe is a must-try for lovers of Indian cuisine and anyone seeking a soulful, home-cooked meal.
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Ingredients
- 2 cups Whole wheat flour
- 0.5 teaspoons Salt
- 4 tablespoons Ghee or Oil
- 0.75 cups Water
- 0.5 cups Extra flour
- 2 tablespoons Butter or ghee (for cooking)
Directions
Step 1
In a mixing bowl, combine 2 cups of whole wheat flour and 0.5 teaspoons of salt.
Step 2
Add 1 tablespoon of ghee or oil to the flour and mix it with your fingers to incorporate.
Step 3
Gradually add 0.75 cups of water and knead the mixture into a smooth and pliable dough. The dough should not be sticky. Note: you may need to adjust the water slightly based on your flour.
Step 4
Cover the dough with a damp cloth and let it rest for 20 minutes.
Step 5
Once rested, knead the dough again for a minute and then divide it into 8 equal portions. Roll each portion into a ball.
Step 6
Dust your work surface with some extra flour. Take one dough ball, flatten it slightly with your hands, and roll it into a circle about 4 inches in diameter.
Step 7
Spread a teaspoon of ghee or oil over the surface of the rolled dough. Fold the dough to form a semi-circle and then again to make a triangle, sealing the edges lightly.
Step 8
Roll out the triangle again into a larger circle about 6-7 inches in diameter. Ensure it's evenly rolled out.
Step 9
Heat a skillet or tawa over medium heat. Place the rolled parantha on the skillet.
Step 10
Cook for 1-2 minutes until small bubbles start to appear on the surface. Flip the parantha.
Step 11
Apply a small amount of butter or ghee on the cooked side and flip again. Press gently with a spatula, and cook until golden brown spots appear.
Step 12
Repeat with the other side until fully cooked and crispy.
Step 13
Transfer the cooked parantha onto a plate and keep warm by covering with a cloth. Repeat the process with the remaining dough balls.
Step 14
Serve hot with yogurt, pickles, or curry of your choice.
Nutrition Facts
| Serving size | (569.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1749.1 |
| Total Fat 84.1g | 0% |
| Saturated Fat 49.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 229.1mg | 0% |
| Sodium 1201.8mg | 0% |
| Total Carbohydrate 221.7g | 0% |
| Dietary Fiber 30.9g | 0% |
| Total Sugars 1.4g | |
| Protein 38.7g | 0% |
| Vitamin D 17.0IU | 0% |
| Calcium 109.0mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 1045.7mg | 0% |
Source of Calories