Day 23: Basic Indian Bread – Paratha

Paratha is one of the most loved Indian breads. Crispy and flaky, they are yummy to be consumed with gravies. They originated mainly in Kerala, hence also called Kerala paratha. In North India, they are called Lachha Parathas. The difference between these two is the flour. Kerala paratha uses only maida ( refined flour) whereas lachha paratha uses a mix of refined and whole wheat flour. Both are equally delicious. This post is on how to make a Kerala paratha.

2 cups maida ( refined flour)
3/4 tsp sugar
Salt to taste
4 tbsp oil + 1/3 cup oil
Water to knead the dough

Mix maida, sugar, salt and 4 tbsp oil. Add water and knead to form a dough. Cover and let it rest for an hour.

Make six equal sized balls of the dough.

Roll one ball of dough very thinly. Apply oil over it .

Now holding one end, lift the dough and start making pleats.

Hold the dough, twist it and and roll.

Repeat for all the dough balls.

Now roll it out into a paratha with rolling pin.

Heat a tawa and cook the paratha on medium flame.

Crush it with your palms to help the layers rise.

Serve hot with gravies.

14 thoughts on “Day 23: Basic Indian Bread – Paratha

  1. I am so excited to see how the Paratha is made, what great tips! I really appreciate you sharing your awesome post and your talent with us at Full Plate Thursday.
    Have a great weekend and come back soon!
    Miz Helen


Leave a Reply to Amber Harrop Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s