Learn how to make paratha with this detailed step-by-step recipe. Follow this paratha recipe with the tips mentioned and paratha will turn out flaky, crisp yet soft, and perfect every single time.
Oil1 teaspoon for folding one paratha, 1 tablespoon for cooking one paratha
Instructions
Kneading The Dough:
In a stand mixer bowl, add water and oil. Add chapati atta and salt.
Attach the dough hook attachment. Start the mixer on low speed and knead the dough. Once you feel the dough is starting to come together then increase the speed a little bit but still on low speed (no.2 or 4). Keep kneading until it forms a dough. You may need to stop the mixer and check if it needs more water or if it's sticky then you may need a sprinkle of more flour. Adjust as needed and continue kneading.
To knead the dough by hand, add flour and salt in a large bowl and mix. Add oil and mix by rubbing between fingers. Then add little water at a time and continue kneading using the bottom palm of your hand until you get the smooth dough.
Add a teaspoon of oil over the dough. Spread it over the dough ball and smooth it out. The dough should be smooth and medium soft (not too soft like roti, but not too hard like kachori or mathri).
Cover it with a plate or a towel and let it rest for 10-15 minutes.
Rolling The Paratha (Square):
After the resting time, knead the dough again 2-3 times to smooth it out. Then divide into 8 equal portions. Work with one portion at a time, make a smooth ball, and flatten it between your palms to make a disc.
Dust both sides of the disc into dry flour and place it on a rolling board (or surface).
Roll into a 6-inch diameter circle. Drizzle and spread the oil on the rolled surface evenly.
Fold the ⅓ portion halfway and fold the other ⅓ portion on top of the first fold (it will overlap).
Again apply oil on the surface. Repeat the same ⅓ portion folding from one side and the second fold by overlapping. It will look like a square.
Keep the square dough on a plate and repeat the same for the rest of the dough balls.
Dust the square dough in dry flour from both sides.
Roll by applying even pressure on all the sides and keep the square shape intact. You can lift and turn the paratha at 90 degrees angle to roll at even thickness from all sides.
Rolling The Paratha (Triangle):
Roll into a 6-inch diameter circle. Drizzle and spread the oil on the rolled surface evenly.
Fold the rolled circle into half by making a half-moon shape.
Spread oil on the half-moon surface. Fold it in half again and it gives a triangle shape.
Dust both sides of the triangle shape with dry flour. Roll by pulling all three corners and make sure the rolled paratha has even thickness from all sides.
Cooking Paratha On Tawa:
Heat the tawa (skillet) on medium-high heat. Once the tawa is hot place a rolled plain paratha on it and within 30 seconds you’ll notice the bubbles on top and there will a few brown spots on the bottom side.
Flip it and apply around 1-2 teaspoons of oil all over the surface.
Once the bottom side has a few brown spots, flip and cook oiled-side down by pressing lightly using a spatula.
Apply around 1-2 teaspoons of oil on the surface. Flip and cook another side similarly by pressing lightly.
You’ll get golden brown spots and crisp edges on both sides.
Remove the cooked tawa paratha from the skillet and place it on a plate with holes (or on a glass). So the air circulates and paratha doesn’t get soggy from the bottom.
Repeat the paratha rolling and cooking process until done. Similarly, you can fry triangle paratha as well.
Notes
Please see the expert tips section right above this recipe card.