Parath Paratha is a famous paratha from Delhi’s parathe wali gali, it pairs very well with tea and some pickle and makes a wonderful and filling breakfast.
What is Parath Paratha?
Paratha is an unleavened flatbread made with wheat flour, is a combination of layers in the dough( PARAT-Layers, ATTA-Dough) and hence called paratha. It is cooked on tawa or skillet with a shallow frying method using oil or ghee and served with tea, yogurt, pickle, chutney, and curries.
Basic Ingredients for Paratha:
We only need four main ingredients to make the ajwain paratha.
- Wheat flour
- Salt
- Ghee/oil
- Spices- Red chili powder/carom seeds/garam masala and chaat masala
How to make Parath paratha?
The paratha making is so therapeutic and relaxing, and if you have your dough ready in the refrigerator than it takes very little time to enjoy them. After that, the only thing you need to learn is the rolling and once you get the hang of it then you will be a master of it. Follow the steps from the pictures in the recipe card to see how to roll the paratha.
Serving Suggestions.
I serve paratha with tea, and pickle for my breakfast. You may also serve it with gravies, my preference is all kinds of rich gravies like Dal Palak, Paneer Lababdar, etc.
Looking for more such paratha recipes to get some ideas for your lunch and dinner ideas? Do not miss my Bidari Parathaand Onion Paratha and the best one’s Green peas Paratha.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Parat Paratha
Equipment
- Tawa/Skillet
Ingredients
- 2 cups wheat flour
- water as needed
- 2 tablespoon oil
- For spice mix
- 2 teaspoon carom seeds
- 2 teaspoon red chilly powder
- 2 teaspoon garam masala
- 1 teaspoon chaat masala
- salt to taste
Instructions
- Knead a smooth dough using enough water. Keep it covered.
- Make 8 balls from the dough. Roll each ball into a thin round disc.
- Apply oil evenly on it and sprinkle the spices and salt according to your taste.
- Now cut the disc into equal portions vertically and horizontally.
- Stack all the discs one above the other. Roll into a thick paratha.
- Heat a Tawa and cook the paratha on medium flame.
- Brush both sides with oil and cook until both sides are golden brown.
Notes
I made Delhi special Parath Paratha from Gayatri’s space. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#42.
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you enjoyed your parath paratha and please do share your tips and tricks with me.
Don’t forget that you can also find me on Facebook, Twitter, Instagram, and Pinterest.
Best Regards,
Sapana Behl
Those parathas are just fabulous, have to give a try soon.
A paratha with layers always tastes awesome and these spices make it delicious.
Such a delightful paratha..would be great to dig into it..
They look so appetizing!
That is an interesting way to layer parathas. Will have to give it a try sometime.
Looks so delicous n yummy!
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