How to make paratha – 3 easy ways


                                                                    How to make paratha – 3 easy ways


A paratha may be a flatbread that originated within the Indian Subcontinent. Everyones favourite here …people call it with different names in several regions .parantha, forota (in Sylheti), parauntha, prontha, parontay, porota (in Bengali), palata (pronounced: [pəlàtà]; in Burma), and farata 


All-purpose flour 3 cups

salt 2 teaspoon

egg one

water (at room temprature ) to form the dough

ghee (clearified butter)

all-purpose flour to use for layering.


1. Roughly mix all-purpose flour and salt 

2. Add egg and water during this flour and salt mixture and make a dough..consistency of the dough should be a bit like pizza dough ..not too soft or not too hard ..

3.let the dough rest for atleast half-hour into the refrigerator.

Note .this recipe will make four devide the dough in four parts.

4.make dough balls for paratha as shown within the video using ghee(clearified butter) and all-purpose flour it’ll give beautifull soft layers to the paratha…

Note:we used ghee(clearified butter) in layering you’ll also use vegitable oil or margerine if you don,t wish to use ghee(clearified butter).

5: For best results Refrigerate these doughballs for atleast quarter-hour 

. Rolling refregerated dough balls are going to be easier for you also .

6: Roll these dough balls to about 6-7 inches in diameter.

7: steak them applying ghee or oil on each side as shown within the video, keep the warmth medium.

Voila ..parathas are ready with crispy layers outside and soft layers inside 

serve hot. With spicy mince , tikka seekh kebab , chicken tandoori or simply with omelett .