Plain Paratha (Tawa Paratha)

Plain Paratha Recipe - This the simple, BASIC, EASY to make and most popular paratha recipe from India. It is made from whole wheat flour only unlike other breads made with all purpose flour.

These are made on tawa, so known as tawa paratha too. At many places, it is called paranthas.

Here I have shared simple, round shaped one which can be easily made by beginners without having any fuss. If you want to take it to one step further, I have also shared how to fold and shape into triangular and square paratha.

At home, I make this plain paratha very often. I mean whenever I make gravy dishes aka curries, I always make this.

Occasionally, when I make rich paneer gravies or chole, I do make naan, poori or bhatura which are more heavier than simple paratha.

Paratha can turn into heavy, full of calorie from healthy, if you have used more oil while frying just like the outside/restaurant style. For the regular basis, I would suggest to use little oil. You can use olive oil too.

Hubby likes to have the leftovers with cup of chai (tea) on following morning breakfast. Sometimes, I eat the leftover with mango chunda.

How to make Plain Paratha?

1) Take flour and salt in a bowl, mix.

2) Drizzle 1 tablespoon of oil.

3) Mix it very well using your fingertips till everything is incorporated well.

4) Now start adding little water at a time and keep kneading.

5) Make smooth, soft dough.

6) Cover it and let it rest for 15-20 minutes.

7) After resting time, again add 1 teaspoon of oil.

8) Knead it again for 2-3 minutes till it is smooth.

9) Now divide into 10-12 equal portions. Make smooth balls out of it and flatten them slightly between you plam.

10) Work with one disc at a time. Dust both the sides into dry flour.

11) And start rolling using rolling board and pin.

12) Make 5-6 inch diameter circle of even thickness.

13) Now heat the tawa or pan on medium heat. Once hot place the rolled paratha.

14) After few seconds, you will notice some bubbles on top. And there will be few brown spots on the bottom side.

15) That time flip the it and cook for few seconds.

16) Apply oil on the surface and flip again.

17) Cook it by slightly, gently pressing with spatula.

18) Again apply oil and flip.

19) Similarly, by pressing cook the other side as well.

20) Once fried from both sides till golden brown remove it from the pan. Place into insulated container, so it stays warm till the time of serving. Repeat the same for rest.

If you have enough practice and speed then you can do rolling and frying paratha simultaneously. But if you are beginner, you can roll 4-5 parathas, keep them covered with kitchen towel and then fry those. Then again roll next batch and fry.

My favorite dishes that goes well with paratha 
Capsicum curry  // Paneer butter masala  // Veg kadai  // Aloo tindora masala  // Dal fry  //  Palak paneer  //  Corn capsicum masala  //  Punjabi lobia masala  // Dum aloo  // Kala chana masala  // Bhindi masala gravy

How to make square paratha?

1) Roll the disc into 5 inch diameter circle. Apply very little oil.

2) Fold it the third way.

3) And again fold the other side. Apply some oil again.

4) Repeat the same folding from other side as shown below.

5) Finally you will have square.

6) Dust it with dry flour.

7) Roll by keeping the square shape intact.

8) Fry similarly as shown above.

How to make triangle paratha?

1) Roll the disc into 5 inch diameter circle. Apply very little oil.

2) Fold it into half aka half moon shape.

3) Again apply little oil.

4) And fold to make triangle shape.

5) Dust it with dry flour.

6) Start rolling. Roll then by stretching all the corners.

7) So the triangle shape stays intact.

8) Fry similarly as shown above.

For the variation, you can add ½ teaspoon of cumin seeds in the dough.
I have already shared ajwain paratha which is similar to this one except addition of ajwain seeds into the dough.
You can add few spices and make masala paratha.

Serving suggestion: This plain paratha can be served with any dal/beans, curry, sabzi. It can be served with chutney or mango pickle or raita as a breakfast.