Paratha Dough Recipe

By | Published | Paratha | 3 Comments

2 cups flour
1 tbsp. fat (oil or ghee)
salt to taste
water to knead

Mix all ingredients except water. Add a little at a time and form a soft pliable dough.
Keep for 30 minutes before using.
Always keep covered with a moist cloth, and see that the cloth is kept moist.
One paratha requires a pingpong ball sized lump of dough. Henceforth in this
section 1 lump means this size.
For rolling, use dry flour as in phulka, etc., to roll easier. Dust the roti with dry flour
now and then.

General rule about filling the paratha:
Roll a thick roti about 4″ diameter.
Place a tbsp. of filling at centre.
Brings the ends to the centre from 4 or 5 points.
Overlap ends so they do not leave an opening.
Press gently.
Dust with dry flour, proceed to roll to 6″ diameter.

General rule about frying the parathas:
Heat a heavy griddle, place paratha on it.
Allow one side to cook have brown golden patches.
Turn repeat for other side. Drizzle some oil and flip.
Drizzle oil on other side. Sizzle till done.

Feel free to comment or share your thoughts on this Paratha Dough Recipe from Awesome Cuisine.

3 thoughts on “Paratha Dough

  1. Praveen Kumar said on March 31, 2012 at 1:07 am

    It depends on the size of the parathas. On an average you can get about 3 to 4.

  2. lesley said on March 30, 2012 at 5:00 pm

    Hi, I’m new to your site. Just trying out yr. paratha dough – how many parathas do I aim for , from 2 cups of flour?

  3. imran said on January 4, 2011 at 10:43 am

    this is really a very good.

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