Plain Parathas

Plain Parathas Recipe - Indian Whole Wheat Flour Flatbread

Region / culture: India | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Plain parathas are a popular Indian flatbread that is enjoyed as a staple in many households. These simple yet delicious flatbreads are easy to make and can be enjoyed with a variety of dishes.

History

Parathas have been a part of Indian cuisine for centuries, with their origins dating back to the Mughal era. They were traditionally made with ghee (clarified butter) and served as a breakfast or snack item. Over time, different variations of parathas have emerged, including plain parathas which are made with simple ingredients like whole wheat flour, salt, and oil.

Ingredients

2 cups whole wheat flour
0.5 tsp salt
3 tbsp cooking oil
water, as required

How to prepare

Add 1 tsp of salt and 1 tbsp of oil to the flour. Knead the mixture until it forms a smooth dough, adding water as needed.
Divide the dough into golf ball-sized portions. Roll each portion into thin circles.
Heat a non-stick pan and add a small amount of oil. Cook the dough circles on the pan until they become crispy.
Serve the flatbreads warm.

Variations

You can add different spices such as cumin seeds, ajwain (carom seeds), or red chili powder to the dough for added flavor. You can also stuff the parathas with mashed potatoes, paneer (Indian cottage cheese), or minced meat for a more filling option.

Cooking Tips & Tricks

Make sure to knead the dough well to ensure that the parathas turn out soft and fluffy.

- Use a non-stick pan to cook the parathas to prevent them from sticking.

- You can add a sprinkle of chopped fresh coriander or mint leaves to the dough for added flavor.

Serving Suggestions

Plain parathas can be served with a variety of dishes such as curries, dals, or yogurt. They can also be enjoyed with a side of pickles or chutneys.

Cooking Techniques

Cook the parathas on a medium-high heat to ensure that they cook evenly and become crispy on the outside.

Ingredient Substitutions

You can use all-purpose flour instead of whole wheat flour if desired. You can also use melted butter or ghee instead of oil for a richer flavor.

Make Ahead Tips

You can prepare the dough for the parathas in advance and store it in the refrigerator for up to 2 days. Just make sure to bring it to room temperature before rolling out the parathas.

Presentation Ideas

Serve the parathas on a platter with a dollop of butter on top for a more indulgent presentation. You can also garnish them with chopped fresh herbs for a pop of color.

Pairing Recommendations

Plain parathas pair well with dishes such as butter chicken, chana masala, or aloo gobi (potato and cauliflower curry). They also go well with a cup of masala chai (spiced tea).

Storage and Reheating Instructions

Plain parathas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a pan or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of plain paratha contains approximately 200 calories.

Carbohydrates

Each serving of plain paratha contains approximately 30 grams of carbohydrates.

Fats

Each serving of plain paratha contains approximately 8 grams of fats.

Proteins

Each serving of plain paratha contains approximately 4 grams of proteins.

Vitamins and minerals

Plain parathas are a good source of iron, magnesium, and vitamin B6.

Alergens

Plain parathas contain gluten from the whole wheat flour, making them unsuitable for those with gluten allergies.

Summary

Plain parathas are a nutritious and filling option that can be enjoyed as part of a balanced diet. They are rich in carbohydrates, fats, and proteins, making them a good source of energy.

Summary

Plain parathas are a versatile and delicious flatbread that can be enjoyed with a variety of dishes. With simple ingredients and easy preparation, they are a great addition to any meal.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a simple recipe, yet it held the promise of creating something truly delicious. The recipe was for plain parathas, a staple in many Indian households. I had always enjoyed eating parathas, but I had never tried making them myself.

I remember the day I first saw the recipe vividly. I was visiting my friend Sunita, who was an excellent cook. She had invited me over for lunch, and as soon as I walked into her kitchen, I could smell the aroma of freshly cooked parathas filling the air.

Sunita greeted me with a warm smile and led me to the dining table, where a plate of golden-brown parathas awaited us. They were soft and flaky, with a hint of ghee that made them irresistible. I couldn't help but ask Sunita for the recipe.

She laughed and said, "Oh, it's nothing special. Just a simple recipe that my mother taught me."

I was intrigued. Sunita's mother was known for her culinary skills, and I knew that any recipe she passed down would be worth trying. Sunita handed me a piece of paper with the recipe for plain parathas written in her mother's elegant handwriting.

As I read through the recipe, I felt a surge of excitement. The ingredients were simple - flour, water, salt, and ghee. It was the technique that made all the difference. Sunita explained how to knead the dough just right, how to roll out the parathas evenly, and how to cook them on a hot griddle until they puffed up perfectly.

I couldn't wait to try the recipe for myself. As soon as I got home, I gathered the ingredients and set to work. I followed Sunita's instructions to the letter, kneading the dough until it was smooth and elastic. I rolled out the parathas carefully, making sure they were not too thick or too thin.

I cooked the parathas on a hot griddle, watching with delight as they puffed up like little pillows. The aroma of the cooking parathas filled my kitchen, making my mouth water in anticipation. When the parathas were done, I brushed them with ghee and served them hot with a side of spicy pickle.

The first bite was pure bliss. The paratha was soft and flaky, with a hint of salt that complemented the richness of the ghee. It was the perfect comfort food, reminding me of home-cooked meals and lazy Sunday brunches.

From that day on, I made plain parathas regularly. I experimented with different fillings - potatoes, paneer, and even minced meat - but I always came back to the simple pleasure of plain parathas. They were a blank canvas that I could dress up or down according to my mood.

Over the years, I shared the recipe with friends and family, passing on the tradition of making plain parathas from scratch. Each time I made them, I felt a connection to Sunita and her mother, grateful for the gift of a simple yet delicious recipe.

Now, as I write down the recipe for plain parathas in my own handwriting, I can't help but feel a sense of pride. This recipe is more than just a list of ingredients and instructions - it's a reminder of the joy of cooking and sharing food with loved ones.

And so, whenever I make plain parathas, I think of Sunita and her mother, of the laughter and stories shared over a plate of warm, flaky parathas. I am grateful for their recipe, which has become a cherished part of my own culinary repertoire.