It is one of the most popular unleavened flat-breads in Indian cuisine, Pakistani cuisine and Bengali cuisine and is made by pan frying whole-wheat dough on a tava. The paratha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha. Parathas are usually stuffed with vegetables such as boiled potatoes, leaf vegetables, radishes or cauliflower and/or paneer (South Asian cheese). A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top, with chutney, with pickles and yogurt, or with meat or vegetable curries. Some roll the paratha into a tube and eat it with tea, often dipping the paratha into the tea.
Recipe in English:
For Paratha Dough:
- 2 cups wheat flour
- 1/2 tsp salt
- 1/2 cup butter or ghee
- water for knead the dough
How to Make Butter Paratha:
- Mix flour salt and required water to make a dough consistency.
- Rub oil over and knead it soft.
- Let it rest for an hour.
- With a help of a rolling pin take a lemon sized dough .
- Roll it to a a small round and apply some butter or ghee to it.
- Fold into two again fold the same. Start rolling to form a triangle.
- Heat a flat pan ,when it gets hot add the paratha and let it cook for a minute.
- When it starts to get small bubbles turn around and add a small tsp of oil around the paratha.
- When the brown spots appear take it out.
- Keep it in an in a covered box.
- Butter Paratha is ready to serve.
Recipe in Urdu: