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Parantha, what?

Don’t these look absolutely delicious? And is there anything more quintessentially Punjab than a paratha? Parathas are made religiously every morning in Punjabi homes, rural or urban. But what it is a paratha? and how do you make parathas? Making parathas is a breeze (well, once you had a bit of practice!). It’s nothing more than wheat flour and water kneaded into a dough, rolled into a square and then sauted. But it is delicious! I grew up eating these every morning and though I don’t eat parathas every morning anymore (unlike my mom, I refuse to get up at 5am in the morning to make parathas!), I still make them often.

There are dozens of different types of paranthas such mooli parantha, onion parantha,  egg parantha, gobi parantha to name a few but this is the most basic version. Just because it’s basic doesn’t mean that it’s not tasty!  Served with  with vegetables, meat dish or lentils along with a dollop of butter or yogurt on the side, it’s fantastic. It’s super easy to make once you get the hang of rolling the dough.  However, I make the parathas using flour for chapatis as this flour is milled from a soft variety of wheat whereas as the bread flour results in hard and dry paranthas so would recommend looking for a chapatti flour. You can buy it in any Indian store. So let’s get started!

Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories/Serving 200kcal


  • 2 cups Wheat flour (for making chapatis)
  • 1/2 cup Water
  • Ghee for frying


  • Mix the water and flour together and knead it until you have a soft dough. More you knead it, softer the paranthas will be.
  • Take a small amout of dough and make into a ball about 2-3 inches
  • Roll the ball into a small circle about 4 inches in diameter. Brush one side of the circle with ghee.
  • Then fold the circle into a small square (as shown in the picture above)
  • Roll the square into a bigger square, about 4-5 inch in width.
  • Heat the skillet on medium high heat (alternate with high heat, if needed) and put the parantha on the skillet
  • Once the bubbles form, turn it over and brush it with ghee. In a minute or less, turn it over and brush this other side with ghee too.
  • Turn it around 1-2 more times until it's slightly browned on both sides as in the pictures.



Serve it hot off the skillet with cumin potatoes and mint chutney.


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