In this video, Chef Amrita shares her recipes for 3 delicious Indian parathas: Plain Paratha, Laccha Paratha, and Onion Masala Paratha. Learn how to make these flavorful and crispy parathas at home and impress your friends and family with your cooking skills! Whether you're a beginner or an experienced cook, these recipes are sure to become a staple in your kitchen. Enjoy the traditional flavors of India with these mouthwatering parathas!
Learn how to make three types of delicious and flaky parathas: Plain, Laccha, and Onion Masala Parathas! In this video, I'll share my special technique to achieve the perfect texture. Try them out and let me know in the comments what you enjoy the most with your parathas.
*Paratha - 3 ways
For the Dough
Ingredients
Whole wheat flour - 1.5 cups
Salt - to taste
Oil- 1 tbsp
Water- as required to make soft dough
For The Topping
Onion (chopped) - 1 tbsp
Fresh coriander leaves (chopped)- 1 tbsp
Green chillies (chopped) - ½ tsp
Chaat masala - ¼ tsp
More Ghee - to apply on parathas while making
whole wheat flour - to dust
Method
For the dough
- In a parat, combine the whole wheat flour, salt & oil. Mix well till you get a crumble-like texture.
- Gradually add water and knead until you get a soft, pliable dough.
- Again pour a little oil and knead well to make the dough softer.
- Cover the dough with a damp cloth and let it rest for at least 10-15 minutes.
For Plain Paratha
- Take a small portion of dough & roll it out into a small round shape.
- Spread ghee over the rolled-out dough.
- Fold the dough from side to the centre as shown in the video to make a square shape.
- Gently roll out the square, maintaining its shape.
- Heat a tawa (griddle) over a medium-high heat. Place the rolled-out paratha on the hot tawa.
- Cook until bubbles start to form on the surface, then flip it over.
- Apply little ghee on the cooked side, flip again, and apply ghee on the other side.
- Cook until both sides are golden brown and crispy, pressing gently with a spatula to ensure even cooking.
Serve hot!
For Tha Lachha Paratha
- Take a big portion of dough & roll it out into a round shape using a rolling pin.
- Spread a thin layer of ghee over the rolled-out dough.
- Sprinkle a little dry flour over the oiled surface.
- Starting from one edge, fold the dough into pleats (as shown in video) until the entire round is pleated.
- Once pleated, roll the pleated dough into a spiral, tucking the end underneath.
- Gently flatten the spiral with your hands and roll it out again into a round shape.
- Place the rolled-out paratha on the hot tawa.
- Cook until bubbles start to form on the surface, then flip it over.
- Apply ghee on the cooked side, flip again, and apply ghee on the other side.
- Cook until both sides are golden brown and crispy, pressing gently with a spatula to ensure even cooking.
- Once done, crush the paratha and serve hot.
For Masala Paratha
- Take a portion of dough & roll it out into a round shape.
- Sprinkle chopped onions along with green chillies, coriander leaves and chaat masala all over the surface of the rolled dough.
- Gently roll out the dough so the toppings will stick on the dough.
- Place the rolled-out paratha on the hot tawa.
- Cook until bubbles start to form on the surface, then flip it over.
- Apply a small amount of ghee on the cooked side, flip again, and apply ghee on the other side.
- Cook until both sides are golden brown and crispy, pressing gently with a spatula to ensure even cooking.
Serve hot!
Enjoy your different variations of parathas!
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