Paratha Recipe- Atta Parantha
Paratha recipe- Atta paratha is the most basic form of Indian parathas or paranthas. It is made with whole wheat flour, salt, oil and cooked with ghee or oil. These are made without any stuffing. It tastes delicious with a pickle, curd or some curry. You can serve these for breakfast or even lunch and dinner.Here is my detailed recipe of paratha with step by step photos. This is a fool proof recipe that beginners can make with ease. Here I have used vegan butter so this is a vegan recipe too.
- 2 cups whole wheat flour
- 1 teaspoon oil
- 1/2 teaspoon Salt
- Water 1 cup to 1.25 cups
- 2 tablespoons butter I used vegan butter
- Oil or ghee to fry paratha I used oil
Combine 2 cups whole wheat flour or atta, 1/2 teaspoon salt and 1 teaspoon oil in a wide mixing bowl. Mix thoroughly with a spoon. Oil is optional.
Now to make paratha dough, slowly add water. Quantity of water usually depends on the quality of the flour. Start with 3/4 cup water and add up to 1 or 1.25 cups as required. I usually add 1 cup + 2 tablespoons water for 2 cups wheat flour.
Mix water well with the flour using fingers. Once all the water is mixed with the flour you can start kneading the paratha dough.
Knead the dough very well for 10 minutes until the dough becomes soft and pliable. You can add some water if needed while kneading but do not add a lot. The dough will become soft as you knead. Cover with a damp kitchen towel and set the paratha dough aside for 15-20 minutes.
Rolling the dough.
Divide the dough into 9-10 equal parts and roll them into smooth balls first.
Dust a working surface with some loose flour. Place a dough ball and roll it over the flour.
Flatten it into a disc first with your hands.
Now using a rolling pin roll the dough into a thin circle of 4 or 5 inches diameter.
Smear melted butter or ghee or oil all over it. Now you can sprinkle some dry flour to keep the layers intact while cooking but it is optional.
Fold the edges towards the center as seen in the picture.
Again bring the edges to the center to form a square paratha.
Now with a rolling pin roll this into a thin paratha without disturbing the layers or shape. Slowly roll from each side to maintain the square shape. Place it on a plate.
Heat a cast iron skillet or tawa or flat frying pan over high flame. Once the tawa is hot place a rolled paratha over it. In few seconds it will dry out and some bubbles will appear all over.
Now flip the paratha gently using a spatula. The paratha will puff up layers will begin to separate. Add oil or ghee only after both sides have cooked well. Once the parantha turns golden brown and edges are well cooked remove from flame.
- Resting the dough is important for soft parathas.
- Stack the prepared parathas so that they stay soft.
Serving: 9parathas | Calories: 105kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 137mg | Potassium: 88mg | Fiber: 3g | Sugar: 1g | Vitamin A: 72IU | Calcium: 9mg | Iron: 1mg