WHAT IS PARATHA?
Homemade Paratha Recipe (Flaky, Fried Indian Flatbread) is a pan-fried flatbread made from Atta, or whole wheat flour. This version shapes it into a square for a delightful twist. Although paratha originated in India, it has also become a staple in Pakistani cuisine. The dough made from whole wheat flour (Atta), is rolled folded, and then cooked on a hot tawa or griddle. This technique of shaping and folding creates delightful layers in the Paratha, resulting in a crispy exterior and a soft, and layered interior. Bursting with flavor, this Pakistani/Indian recipe pairs wonderfully with various accompaniments such as Chai, Sooji Ka Halwa, or even plain yogurt. I don’t like my Chai but Paratha accompanied with Masala Chai is just a perfect combination that I can’t resist.
WHEN TO EAT PARATHA?
Paratha is typically enjoyed during breakfast, yet it’s equally suitable for lunch or dinner. Therefore, there’s no definitive time to indulge in paratha; it’s versatile enough to be enjoyed whenever you desire.
TEXTURE OF A PARATHA?
The layering in paratha creates a light crispiness on the outside, with a soft, chewy center. These layers easily pull apart, and when made well, the paratha has a perfect blend of tenderness and subtle crunch.
HOW TO KNEAD THE DOUGH FOR THE PARATHA?
HOW TO MAKE PARATHA?
TIPS
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