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Plain Paratha Recipe / Jeera Paratha Recipe
Zeera Paratha Recipe and Paratha (Plain Parantha) is a yummy and a scrumptious triangle shaped Indian flat-bread which is made up of wheat flour.
There are different varieties of parathas that one can prepare e.g with the filling of egg, aloo, gobi, paneer, etc. However, it’s the basic plain parantha/Zeera Paratha that rules the roost.
If you are new to cooking paranthas, then the step by step directions and measurements of ingredients given in this recipe will assist you in making the parathas like a pro.
If in case you happen to be a cooking expert, then you will be amazed at how the addition of cumin seeds simply transforms the taste of it.
Plain Paratha Recipe / Jeera Paratha Recipe
Just the mention of paranthas can make your mouth to water. If you are new to cooking paranthas/Zeera Paratha Recipe, then detailed directions and exact measurements of ingredients given in this recipe will help you make it like an expert
Course Breakfast
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 100 kcal
Author Ranjeeta Nath Ghai
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
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 a 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 a rolling pin (circle of approx. 4-5 inch diameter).
- 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.
- 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 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.
- 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 and enjoy your paratha/Zeera Paratha Recipe
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 later.
The dough making and cooking process remain the same.
Use only wheat or equal amount of maida (all-purpose flour) and wheat flour for variation.
To make softer Indian paranthas or Zeera Paratha Recipe, either uses milk instead of water or add 1-tablespoon fresh cream while preparing the dough.
Taste: Salty
Serving Ideas
Shallow fried Punjabi paratha/Zeera Paratha Recipe 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 filling breakfast.
You can also serve it with pickle and tea for breakfast.
Quick Overview
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
Recipe Cuisine: Indian
Calories: 100
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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.
What kind of wheat flour do you use? White whole wheat, chakki atta, some other type?
Thank you for reflecting back.??? I would prefer chakki aata but that tradition is long dead in big metropolis. So I go for the next best and a convenient option of using a multigrain aata. You can make that yourself also at home.