In India there are many variations in Paratha like Mix Veg Paratha, Cabbage Paratha, Aaloo (Potato) Paratha, Paneer Paratha, and these are made with their respective fillings. But, here I am going to cook a Simple Paratha without any filling, then too it tastes delicious without any Curry or Sabji. It is also known as “Dhapata” in Maharashtra. Let me to show you the process.
- 2 Cups Whole Wheat Flour
- 1/2 Cup finely chopped Onion
- 1 Tablespoon Cumin Seeds (Jeera) Or Cumin Powder
- 2 Tablespoons Garlic Paste (Lahsun Paste)
- 1 Tablespoon finely chopped Green Chili
- 1 Tablespoon Red Chili Powder (Optional : You can take 1/2 Tablespoon)
- 2 Tablespoons finely chopped Fresh Coriander Leaves or Cilantro (Hara Dhania)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- Salt to taste
- 4 Tablespoon Oil
- Water for kneading Dough
- Try to make dough by adding water little by little. Don’t make the dough so soft or tight. It should be like Chapati Dough.
Keep the dough aside for 20-30 mins.
Take a small ball from the dough and apply some oil on rolling platform and try to roll the paratha in round shape with the help of roller. Heat a pan/tawa/griddle on high heat.
The paratha should be thicker than the regular chapati. You can see the thickness of paratha in the image.
When the pan gets heated, check it by sprinkling 2-3 drops of oil. If the Oil makes pop sound, it means the pan is sufficiently hot. Make the heat on medium.
Then place the paratha on the pan/tawa/griddle and cook it until the upper side of the paratha changes its color slightly (or until the tiny bubbles start to rise on the surface).
Now flip the paratha to other side. Apply around 1 teaspoon Oil on the surface of paratha and cook on medium heat for 30-40 secs.
Flip it again and apply 1 teaspoon Oil on another side of paratha.
Apply some pressure on edges of paratha with the help of cotton cloth or spatula so that it will cook faster and evenly from all the sides.
- Repeat the flip and press process on the paratha until golden brown spots appear on both the sides.
- Take it off the heat and place into a plate. Apply some butter or ghee when its hot.
- Repeat the process for remaining dough. It will make around 6 parathas.
- Its ready to serve now !!
Tip 2 : After kneading the dough don’t start to roll the parathas instantly. The dough need resting for at least 30 mins. If you don’t have time then try to make parathas after 15 mins. (otherwise the paratha will not become that much tasty).
Tip 3 : If you are done with the parathas and the extra dough is left, then keep the extra dough in refrigerator wrapping it into a plastic sheet in an air tight container. You can use this dough up to 2-3 days and can enjoy paratha whenever you want.
Tip 4 : For rich taste and to make the parathas soft, you can use Yogurt/Curd for binding purpose instead of water. (But make sure that the dough should not get sticky. Otherwise add 1 tablespoon yogurt and some water if required).
Tip 5 : You can also add Gram flour. (1/2 Cup Gram Flour with 1 1/2 Cup Wheat Flour).
Tip 6 : If the paratha looks dry while cooking on pan then you can apply more Oil as per your need.
Serving :You can serve these parathas hot with Yogurt/Curd or any pickle. Serve it with a hot Cup of Tea for breakfast.