Plain Paratha | Soft Chapathi Recipe | How to make Soft Paratha
Parathas are a category of unleavened indian breads, yummy triangle shaped flat-bread made of whole-wheat flour, which can be enjoyed with any gravy.
Servings: 4
Ingredients
- 2 Cups wheat flour
- 2 tsp Oil/Ghee
- 2 tbsp Yoghurt
- ¼ tsp salt
- or required Warm water as required
- Little wheat flour for dusting while rolling parathas
- Oil for frying parathas
Instructions
- In a wide bowl add whole-wheat flour, oil, salt, yoghurt and mix with warm water to knead into pliable and soft dough.
- Cover the dough and let it sit for at least 30min.
- Now make equal sized balls out of the dough.
- Press the ball and roll it to a flat circle by dusting some flour.
- Spread a little oil on the surface.
- Fold the circle to a semi circle.
- Spread few more drops of oil on the semi circle surface and fold it again to get a triangle.
- Now dust flour and roll out the triangle gently.
- Heat a griddle over medium heat and put the rolled out triangular paratha on it. Wait for bubbles to appear.
- When bubbles start appearing, flip it over to the other side. And cook for 30 seconds.
- Flip it again and spread ½ teaspoon oil evenly.
- Press the paratha with a spatula applying pressure so that it puffs up and cook it until golden brown spots appear evenly on both the sides.
- Do not add oil in the subsequent flip process.
- Remove the paratha from the griddle and transfer to a plate.
- You can brush up the paratha with some butter or ghee after removing (Optional).
- Repeat the process with rest of the dough balls.
- Serve hot parathas with any gravy of your choice or with yoghurt and pickle. It tastes great with paneer butter masala or any gravy of your choice.
Recipe Video
Notes
- The dough should be semi-soft. Kneading is the key to perfect parathas.
- Cover & rest dough for at least 1 hour...longer the better!
- Add 2 tbsp Yoghurt while making dough, it helps to get soft parathas.
- Add 1 tsp ghee to the dough for soft parathas.
- Using lukewarm milk instead of water while preparing dough to make soft parathas.
- You can also use equal amount of maida (all purpose flour) and wheat flour to make the dough for variation, but I prefer just wheat flour because it’s a healthier option.
- Roll the paratha a few times, spread ghee/oil and tuck it. Again roll it in the shape of paratha.
- Frying on low heat hardens them. Cook on hot tawa. When you see brown spots, add ghee / oil and reduce the flame.
- Move the paratha on tawa & Apply little pressure so that it cooks evenly.
- Finally...Don’t be fussed about the shape, they will anyway taste the same. Shape comes with practice!!