Every Indian household knows how to make simple yet awesome plain parathas. But if you think something lacks in your handmade paranthas, then here is a perfect tutorial for you guys. By using my recipe not only your parantha will be crispy but soft as well. They will have a taste of their own.
Combine them with a pickle of your choice or with curd or with your favorite sabji, or guess what have all of them together. I bet this will be your ultimate meal. The softness of paranthas will melt your heart and I bet you won’t stop at two!!
Key Points –
- It is important to take water in a measured quantity.
- Keep in mind to always sprinkle oil after the dough is prepared and then knead the dough again.
- Again it is very important to rest the dough, be it for paranthas, chapatis, Naan, etc.
- If you are making multiple paranthas, I suggest you keep a net plate beneath it, so that all the paranthas remain crispy.
Plain Parathas Recipe and Text Recipe Below
- 1 Cup Wheat Flour
- 2 Tsp Cooking oil for making the dough and more to roast the paratha
- Salt to taste
- 3/4 Cup Water
- In a bowl with wheat flour add salt to taste, 2 tsp oil and then mix well.
- Add water accordingly to make a soft dough.
- It is important to knead well so the paranthas are soft.
- Sprinkle 1 tbsp oil and knead again. Cover it with a plate and set it aside for 15-20 minutes.
- Make lemon sized balls from the dough.
- Ready a chakla, rolling pin and flour in a bowl for dusting.
- Flatten a ball that you prepared and dust it with the flour and place it on chakla.
- With help of rolling pin, flatten it and make it bigger. Sprinkle the four accordingly as and when needed.
- Brush it with oil and pack it up as shown in the video. Again prepare a ball and with the help of rolling pin flatten it out from all sides, but keep it thick this time. Keep it aside.
- Grab the second lemon size ball, press it between your palms and dust it with flour.
- Brush it with oil, sprinkle some flour, fold it in a half, again apply oil and dust with flour. Fold it again to make it in a shape of a triangle. Dust again with the flour.
- Now roll it out properly to flatten it and maintain the shape as well.
- Heat a griddle pan and grease it with oil.
- Place the parantha, roast on a low medium flame, when it starts to bubble up, flip over the side. And press gently. Roast both the sides until light golden.
- Similarly, cook the triangle parantha.
These are ready o be served with 100’s of combinations. Be it pickle, curd, your favorite sabji, these will add extra taste to everything. I hope you liked my recipe and do let me know in the comment section below.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.