Paratha, many ways

Paratha, many ways

I Love Curry
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.


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


  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.


    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.
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