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.