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Wednesday, October 20, 2010

Flaky Parathas

Paratha is an unleavened Indian flatbread made with wholewheat flour. It is usually pan-fried on the griddle and served hot with a few different sides - like curries, chutneys and raita.

To get the flaky layers, it can be rolled out, folded over on itself and rolled out four or five times before pan-frying, spreading a layer of ghee in between. Home-made Ghee is traditional, but, I like to use Smart Balance Omega™ Light.

Stuffed parathas used to be my favorite when I was young. Stuffing can be any leftover vegetables like potatoes, peas, carrots which incorporate well into the dough and can be rolled out without falling apart.

Served here is a South Indian side called Ellu Pachadi, made with home-garden butternut squash and zucchini.

3 cups whole wheat flour
2 Tbsp Smart Balance Omega™ Light
1 cup warm water, more or less
1 tsp salt (more if preferred)
Oil for pan frying

  1. Combine the flour, salt, and Smart Butter; add a little water at a time and knead till the dough comes together, not stiff but quite elastic; let it sit for 15-20 minutes
  2. Divide into balls and roll out one at a time, folding over a few times to create layers, not thicker than 4 or 5 millimeters (else it takes a lot longer to cook through)
  3. Pan fry on a medium-hot pan, with a touch of oil to crisp the sides, maybe a couple of minutes on each side depending on the thickness of the paratha and heat of the pan

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  • At 1:55 AM, Blogger Priya said…

    Absolutely tempting flaky parathas...

    Priya's Easy N Tasty Recipes

  • At 7:40 AM, Anonymous Anonymous said…

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  • At 7:32 AM, Blogger Akila said…

    lovely parathas dear...

  • At 6:58 PM, Anonymous Sarita said…

    lovely parathas ! its funny - my husband had got the frozen parathas from the indian store yesterday. I tried them out today and were delicious and made me wish i knew how to make them so thick and flaky myself. when i looked up ur blog today i almost gasped on seeing the flaky parathas :-)


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