Plain Paratha Recipe / Jeera Paratha Recipe

Plain Paratha Recipe / Jeera Paratha Recipe

Plain Paratha Recipe

Paratha (Plain Parantha) is yummy triangle shaped Indian flat-bread made of whole-wheat flour. There are various types of parathas that one can prepare e.g with the filling of egg, aloo, gobi, paneer, etc. However, it’s the basic plain parantha that rules the roost. If you are new to cooking paranthas, then detailed directions and exact measurements of ingredients given in this recipe will help you make it like an expert and if you are a cooking expert, then you will be amazed at how the addition of cumin seeds simply transforms the taste of it.

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Plain Paratha Recipe

Plain Paratha Recipe / Jeera Paratha Recipe

Just the mention of paranthas can make your mouth to water. If you are new to cooking paranthas, then detailed directions and exact measurements of ingredients given in this recipe will help you make it like an expert

Course Breakfast
Cuisine Indian
Keyword paratha
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 100 kcal
Author Ranjeeta Nath Ghai

Ingredients

  • cup Wheat Flour for dough + ½ cup (for rolling)
  • 1 tsp Cumin Seeds
  • 2 tsp Oil + for shallow frying
  • ½ cup Water or as needed
  • Salt to taste
  • Butter for serving

Instructions

Making of Dough

  1. Mix 1¼ cup wheat flour, cumin seeds, 1 teaspoon oil and salt in a medium-size bowl to prepare a dough.
  2. Add water in small quantity (1 or 2 tbsp at a time, total approx. ½ cup but change it as required) and knead the smooth and soft dough like chapatti dough. Grease its surface with 1 tsp oil and cover it. Keep it aside for 10 minutes to let it settle at room temperature.
  3. Divide it into 6 equal parts and give each part a round shape (like a small ball).

Making of Paranthas

  1. Take one dough ball, flatten it by pressing it between your palms or against roti making board. Take ½ cup dry wheat flour in a plate. Coat the flattened dough ball with dry wheat flour (dry flour coating will prevent it from sticking to rolling pin and board).
  2. Put the flattened dough ball on roti making board (chakla) and roll it out like very thick small roti using a rolling pin (circle of approx. 4-5 inch diameter).
  3. Spread few drops of oil and dust flour on the top surface and fold it into half-circle. Again, spread few drops of oil and dust flour on it and again fold into a triangle shaped layered pattie.
  4. Coat it with dry flour and roll it out into triangle paratha having approximately 6 inch long sides. Also, it should be thicker than chapatti but thinner than tandoori roti/naan.
  5. Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles start to rise on the surface, flip it and reduce flame to low.
  6. Brush with oil evenly on the surface and cook on low flame for approx 30-40 seconds.
  7. Flip it again and brush with oil evenly on another side. Press it with a spatula and cook over medium flame for 30-40 seconds. Repeat flip-press-cook process until golden brown spots appear on both sides. Look out for evenly spread golden brown spots on both sides to determine if it’s cooked or not.
  8. Take it away from heat and transfer to a plate. Spread butter as per your liking. Follow the same process for remaining dough balls. Serve it with curd and pickle or with butter chicken, kofta etc

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Tips and Variations:

If you are learning and making it for the first time, then we suggest making circular shaped parathas rather than triangular ones because rolling our former one is a bit easier than the later. The dough making and cooking process remain same.

Use only wheat or equal amount of maida (all purpose flour)  and wheat flour for variation.

To make softer Indian paranthas, either use milk instead of water or add 1-tablespoon fresh cream while preparing the dough.

Taste:

Salty

Serving Ideas:

Shallow fried Punjabi paratha is a classic Indian flat-bread that can be served with almost all Indian curries.

However, the most popular combinations are with paneer makhani, butter chicken, liver fry or dal fry and green chutney.

You can also make Mughlai egg paratha with the same paratha recipe, which again is a very healthy and a filling breakfast.

You can also serve it with pickle and tea for breakfast.

Quick Overview
Plain Paratha Recipe

Recipe Name: Plain Paratha Recipe / Jeera Paratha Recipe

Author: Ranjeeta Nath Ghai

Description: Paratha (Plain Parantha) is yummy triangle shaped Indian flat-bread made of whole-wheat flour. There are various types of parathas that one can prepare e.g with filling of egg, aloo, gobi, paneer, etc.

Preperation time: 15

Cook Time: 15

Total Time: 30

Type: entree

Recipe Yield: 2 servings (6 parathas)

Recipe Ingredients: 1¼ cup Wheat Flour (for dough) + ½ cup (for rolling), 1 tsp Cumin Seeds, 2 tsp Oil + for shallow frying, ½ cup Water (or as needed), Salt to taste, Butter, for serving

Recipe Instructions: Making of Dough Mix 1¼ cup wheat flour, cumin seeds, 1 teaspoon oil and salt in a medium size bowl to prepare a dough. Add water in small quantity (1 or 2 tbsp at a time, total approx. ½ cup but change it as required) and knead the smooth and soft dough like chapatti dough. Grease its surface with 1 tsp oil and cover it. Keep it aside for 10 minutes to let it settle at room temperature. Divide it into 6 equal parts and give each part a round shape (like small ball). Making of Paranthas Take one dough ball, flatten it by pressing it between your palms or against roti making board. Take ½ cup dry wheat flour in a plate. Coat the flattened dough ball with dry wheat flour (dry flour coating will prevent it from sticking to rolling pin and board). Put the flattened dough ball on roti making board (chakla) and roll it out like very thick small roti using rolling pin (circle of approx. 4-5 inch diameter). Spread few drops of oil and dust flour on top surface and fold it into half-circle. Again, spread few drops of oil and dust flour on it and again fold into a triangle shaped layered pattie. Coat it with dry flour and roll it out into triangle paratha having approximately 6 inch long sides. Also, it should be thicker than chapatti but thinner than tandoori roti/naan. Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles start to rise on the surface, flip it and reduce flame to low. Brush with oil evenly on the surface and cook on low flame for approx 30-40 seconds. Flip it again and brush with oil evenly on another side. Press it with spatula and cook over medium flame for 30-40 seconds. Repeat flip-press-cook process until golden brown spots appear on both sides. Look out for evenly spread golden brown spots on both sides to determine if it’s cooked or not. Take it away from heat and transfer to a plate. Spread butter as per your liking. Follow the same process for remaining dough balls. Serve it with curd and pickle or with butter chicken, kofta etc

Calories: 100

  • Ease of Cooking
  • Nutritional Value
  • Health Benefit
4.67

Summary

A simple paratha can be served in many ways. Be creative with your stuffings and rule the hearts of people you love to serve.

Pros

Serve the paratha immediately or keep them warm, uncovered, in a slow oven.

Cons

Do not hold the pancakes for longer than 30 minutes, or they will become hard and lose their flavour.

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