Paratha, many ways

Paratha, many ways

By
From
I Love Curry
Makes
10
Photographer
Jonathan Gregson

These flatbreads are absolutely delicious, flaky and slightly crisp. The minted type go really well with lamb curries. These are not as heavy as store-bought or restaurant varieties.

Ingredients

Quantity Ingredient
200-220ml water
300g chapati flour, plus more to dust
A small bowl vegetable oil, ghee or melted butter
salt, to taste

Method

  1. Mix the water into the flour, kneading until smooth. Divide into 10 balls. Heat a tava, flat griddle pan or frying pan. Take a ball of dough and roll it into a 15cm circle, using a little extra flour. Spread with ¾ tsp oil, ghee or butter, sprinkle evenly with a little salt and flour. Roll into a very tight log (Swiss-roll style). Then, with your palms, roll this log a bit longer, coil it tightly and pat down into a disc. Flour both sides and roll out again into a 15–17.5cm circle.
  2. Pat off excess flour and place the paratha on the hot pan. Cook until light brown spots appear underneath, around 10–15 seconds. Turn over and spread with ¾ tsp more oil, butter or ghee (I use the back of the spoon I drizzled it over with). Once the underside has browned in spots, turn again and repeat with another ¾ tsp. oil.
  3. Now, cut small slashes over the bread to help it crisp up. Turn again and repeat the slashes. Cook the remaining breads and serve hot.

My favourite variations

  • Spicy

    Sprinkle a pinch of both carom seeds and chilli powder over the breads with the salt.



    Mint

    Sprinkle ¾ tsp dried mint over the breads with the salt.



    Onion, coriander and green chilli

    As you knead, add a handful of chopped fresh coriander, 1 small, finely chopped onion, 2 green chillies, deseeded and sliced, 1½ tsp nigella seeds and ½ tsp salt. Don’t make the rolled layers, just cook in the pan with the oil, ghee or butter as above.



    A quick and easy variation

    You don’t need to make the layers, you can just add ½ tsp salt to the dough and cook using the oil as above.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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