Plain Paratha Recipe – How to make Paratha ?
Directions
Making:
Add salt and 2 tsp of oil into the wheat flour. Mix it really well. Now add water in small portions and knead soft dough. Keep kneading the dough until it turns smooth. 1 cup of water is used to knead this much of flour. Cover the dough and keep it aside for 20 -30 minutes to set.
30 minutes are over. Grease the hand and knead the dough again. Pinch a lemon sized dough. Roll it into a peda. Dust it with some dry flour and roll out 3-3.5 inch diameter thick parantha. Evenly apply some oil on it.
Lift the edges of the rolled parantha and join it at the centre. Press it gently and dust it with some dry flour. Then roll it out into 5-6 inch diameter slightly thick parantha. Roll it from the edges not from the centre.
Heat a tawa and pour some oil on it. Spread it evenly and place the rolled parantha over it. Roast the parantha from beneath. After that, flip its side and apply some oil on top.
Then again flip the side and apply some oil on other side as well. Press the parantha gently with the spatula and roast it until brown spots appears on both the sides.
Once the parantha gets roasted well, transfer it on a bowl placed over a plate or on napkin paper. Similarly, prepare few more paranthas.
Now to make triangular parantha, pinch same amount of dough and make peda of it. Dust it with some flour. Roll it out into 5-6 inch diameter parantha. After that, pour some oil on it and spread it evenly. Then fold it into half.
Again apply some oil and fold it into half giving it a triangular shape. Dust the triangular peda with some flour and roll it out into slightly thick triangular parantha. Make sure that the edges don’t remain thick.
Place the rolled triangular parantha on the tawa. Roast the parantha from beneath. After that, flip its side and apply some oil on top.
Then again flip the side and apply some oil on other side as well. Press the parantha gently with the spatula and roast it until brown spots appears on both the sides.
Once the parantha gets roasted well, transfer it on the same bowl placed over a plate or on napkin paper. Similarly, prepare the rest of the paranthas until the dough is utilized completely. Plain paranthas are now ready.
Serving:
Serve these scrumptious and delectable plain paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. This amount of dough is sufficient for making 8 paranthas. Enjoy!
Suggestions
- Make big or small parantha as desired.
- Wheat flour – 2 cup
- Salt – ½ tsp or to taste
- Oil – 2 tsp for kneading the dough and roasting the parantha
- Water – to knead the dough
- Add salt and 2 tsp of oil into the wheat flour. Mix it really well. Now add water in small portions and knead soft dough. Keep kneading the dough until it turns smooth. 1 cup of water is used to knead this much of flour. Cover the dough and keep it aside for 20 -30 minutes to set.
- minutes are over. Grease the hand and knead the dough again. Pinch a lemon sized dough. Roll it into a peda. Dust it with some dry flour and roll out 3-3.5 inch diameter thick parantha. Evenly apply some oil on it.
- Lift the edges of the rolled parantha and join it at the centre. Press it gently and dust it with some dry flour. Then roll it out into 5-6 inch diameter slightly thick parantha. Roll it from the edges not from the centre. Heat a tawa and pour some oil on it. Spread it evenly and place the rolled parantha over it. Roast the parantha from beneath. After that, flip its side and apply some oil on top.
- Then again flip the side and apply some oil on other side as well. Press the parantha gently with the spatula and roast it until brown spots appears on both the sides. Once the parantha gets roasted well, transfer it on a bowl placed over a plate or on napkin paper. Similarly, prepare few more paranthas.
- Now to make triangular parantha, pinch same amount of dough and make peda of it. Dust it with some flour. Roll it out into 5-6 inch diameter parantha. After that, pour some oil on it and spread it evenly. Then fold it into half.
- Again apply some oil and fold it into half giving it a triangular shape. Dust the triangular peda with some flour and roll it out into slightly thick triangular parantha. Make sure that the edges don’t remain thick. Place the rolled triangular parantha on the tawa. Roast the parantha from beneath. After that, flip its side and apply some oil on top.
- Then again flip the side and apply some oil on other side as well. Press the parantha gently with the spatula and roast it until brown spots appears on both the sides. Once the parantha gets roasted well, transfer it on the same bowl placed over a plate or on napkin paper. Similarly, prepare the rest of the paranthas until the dough is utilized completely. Plain paranthas are now ready.
- Serve these scrumptious and delectable plain paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. Enjoy!
