Paratha, three ways

Paratha, three ways

By
From
Anjum's Quick & Easy Indian
Makes
10
Photographer
Lisa Linder

If these flaky, slightly crisp flatbreads are a favourite of yours, you’ll be delighted to know you can prepare and cook them in minutes. There is a knack to them, but you will pick it up very quickly. My two favourite flavoured parathas are here, but you can add anything you like.

Ingredients

Quantity Ingredient
200-220ml water
300g chapati flour, plus more to dust
small bowl vegetable oil, ghee or melted butter
good pinch salt

Method

  1. Mix the water into the flour and knead until you have a smooth dough. Make a long log from the dough, then divide it into 10 balls. Cover.
  2. Heat a tava (an Indian flat griddle pan) or a non-stick frying pan. Taking one ball of dough at a time, roll it out into 15 cm circle, using a little extra flour. Spread 3⁄4 teaspoon of the oil, ghee or butter over the surface, sprinkle over a little salt and a fine scattering of the flour, plus any flavourings you want to use (or simply leave them plain). Starting with the far edge of the bread, roll towards you into a very tight log (Swiss-roll style), then use your palms to roll this log a bit longer and thinner. Coil the log on itself in a tight circle and pat down into a thick disc. Flour both sides and roll out into a 15–17.5 cm circle again.
  3. Pat off the excess flour and place on the hot pan, increasing the heat to medium-high. Cook until light brown spots appear on the underside, around 10–15 seconds. Turn over and spread 3⁄4 teaspoon more oil, ghee or butter over the surface. (I spread it with the back of a spoon.) Flip the bread again and repeat with more oil. Also, using the edge of the spoon or a knife, make small slashes over the bread (this will help it crisp up). Turn once again and repeat the slashes. By now the bread should be done, with some lovely golden brown spots on both sides.
  4. Keep the bread warm by wrapping in a napkin or some foil and keeping it in a low oven while you make the rest. Serve hot or at room temperature.

For spicy parathas

  • Sprinkle a pinch each of carom seeds and chilli powder over each bread with the salt, then flour, roll and cook as in the main recipe.

For mint parathas

  • Sprinkle 3⁄4 teaspoon dried mint (powdered between your finger) over each bread with the salt, then flour, roll and cook as in the main recipe.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again