Plain Paratha

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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