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Parantha, what?

Don’t these look absolutely delicious? And is there anything more quintessentially Punjab than a paratha? Parathas are made religiously every morning in Punjabi homes, rural or urban. But what it is a paratha? and how do you make parathas? Making parathas is a breeze (well, once you had a bit of practice!). It’s nothing more than wheat flour and water kneaded into a dough, rolled into a square and then sauted. But it is delicious! I grew up eating these every morning and though I don’t eat parathas every morning anymore (unlike my mom, I refuse to get up at 5am in the morning to make parathas!), I still make them often.

There are dozens of different types of paranthas such mooli parantha, onion parantha,  egg parantha, gobi parantha to name a few but this is the most basic version. Just because it’s basic doesn’t mean that it’s not tasty!  Served with  with vegetables, meat dish or lentils along with a dollop of butter or yogurt on the side, it’s fantastic. It’s super easy to make once you get the hang of rolling the dough.  However, I make the parathas using flour for chapatis as this flour is milled from a soft variety of wheat whereas as the bread flour results in hard and dry paranthas so would recommend looking for a chapatti flour. You can buy it in any Indian store. So let’s get started!

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Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories/Serving 200kcal

Ingredients

  • 2 cups Wheat flour (for making chapatis)
  • 1/2 cup Water
  • Ghee for frying

Instructions

  • Mix the water and flour together and knead it until you have a soft dough. More you knead it, softer the paranthas will be.
  • Take a small amout of dough and make into a ball about 2-3 inches
  • Roll the ball into a small circle about 4 inches in diameter. Brush one side of the circle with ghee.
  • Then fold the circle into a small square (as shown in the picture above)
  • Roll the square into a bigger square, about 4-5 inch in width.
  • Heat the skillet on medium high heat (alternate with high heat, if needed) and put the parantha on the skillet
  • Once the bubbles form, turn it over and brush it with ghee. In a minute or less, turn it over and brush this other side with ghee too.
  • Turn it around 1-2 more times until it's slightly browned on both sides as in the pictures.

Video

Notes

Serve it hot off the skillet with cumin potatoes and mint chutney.
 
Tried this recipe?Mention @Incredible.kitchen or tag #myincrediblekitchen!

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