Learn how to make easy, simple & delicious Ghee Paratha recipe with step by step pictures. Easy Plain Paratha recipe goes well with any paneer, mushroom & egg curries.
India is popular for its flat bread recipes and today’s recipe is Ghee Paratha. Flaky & layered plain paratha with added ghee between the layers is very flavorful & delicious. Compared to Phulkas and Rotis, I love parathas and this is a family favorite right from the childhood.
Plain Paratha
There are many paratha recipes and variations. Most of the parathas are stuffed like Paneer Paratha, Aloo Paratha, Gobi Paratha or Cabbage Paratha. However, for everyday meals it is quite common to make Plain Paratha. It is a soft, layered flat bread that is very simple to make. Though the layers are not as pronounced as a Laccha Paratha, it still is delicious and easy for even beginners. While making plain triangle paratha, when ghee used to make layers – it becomes ghee paratha. It is all the more soft and delicious compared to the regular parathas.
Tips to make Soft & Flaky Ghee Paratha
Following a few basic steps can yield us the best soft & flaky parathas.
- I knead the dough in my food processor, but it doesn’t matter if it is kneaded by hand. Ensure that the dough is soft & pliable.
- Apply a few drops of oil on top of the kneaded dough and always rest it for minimum 15-20 mins.
- Don’t dust a lot of flour while rolling the dough – it makes the roti/paratha hard.
- Cook the parathas on medium flame for not more than 10-15 secs per side. Flip it around often, else the rotis/parathas harden up.
- Wrap the prepared parathas in hotcase/hotpack or wrapped in a cotton kitchen towel.
Variations
Below are some of the variations that can be made to this basic ghee paratha recipe.
- We have always made these parathas in triangle shape – easier to roll. But you can always roll it into a cylinder, roll the cylinder into a pinwheel and roll into a circle.
- Other ingredients like ajwain, dried fenugreek leaves/kasoor methi, finely chopped garlic, fresh coriander leaves and other spice powders can also be added while kneading the dough.
- If you are looking for a vegan version of plain paratha, skip using ghee and replace it with cooking oil.
Serving Suggestions
Ghee Paratha is best served hot/warm straight off the tawa 🙂 But if you are like me, ready to enjoy soft parathas, make these ahead and store them in hotpack. Any paneer/mushroom/egg curries go really well with Ghee Parathas. I always serve them with a side of thin sliced onions or pickled onions and a wedge of lemon. Below are some of my favorite side dishes for paratha.
- Kaju Masala | Cashew Curry
- Veg Makhanwala
- Dhaba Style Matar Paneer
- Vegetable Kurma
- Mughlai Egg Curry
How to make Ghee Paratha | Easy Plain Paratha
In a mixing bowl add whole wheat flour, salt as needed. Mix well. Add water little by little and knead it into a soft pliable dough. Knead the dough with the palm of your hand for 5-6 mins gently until it is soft. Add a few drops of oil on top and let it rest covered for 5-15 mins.
Divide the dough into small balls, equally sized. Roll the balls of dough between your palms to make it even and smooth.
Take a ball of dough, dust it in whole wheat flour and roll it into disc of ~10cm diameter and it should be about 1mm in thickness. Now smear ¼ teaspoon ghee all over the rolled out roti.
Fold the roti in half. It is optional to smear additional ghee here.
Fold it in half again to make a small triangle.
Roll into an even sized triangle. It is not needed to dust it in flour again, but it is sticky sprinkle very little flour as needed. Repeat this with rest of the dough, keeping each rolled out paratha on a newspaper or plate, not sticking with one another.
Meanwhile heat a tawa on medium flame. Once hot, place a rolled out triangle paratha. Cook until small bubbles appaear on the surface (for about 10-15 secs) and then flip.
Drizzle ghee/oil as needed on the top. Cook the other side for not more than 15-20 secs and flip again. Drizzle ghee/oil again on this side and flip to cook for 10 more seconds. Remove from heat.
Store the prepared parathas wrapped in kitchen tissue or cotton towel in a hotpack/hotcase. Serve warm/hot with any side-dish of your choice.
Recipe Notes
- Adjust salt and water to knead the dough depending on the taste and how much your flour absorbs water respectively.
- For vegan version of this recipe, skip ghee and use cooking oil for rolling and cooking the paratha.
Recipe Card
📖 Recipe
Ghee Paratha | Easy Plain Paratha
Equipment
- Mixing Bowl
- Flat Tawa/Fry Pan
- Rolling Pin
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 cups Whole Wheat Flour/Atta
- Salt as needed
- Water as needed
- Ghee/Oil as needed
Instructions
- In a mixing bowl add whole wheat flour, salt as needed. Mix well. Add water little by little and knead it into a soft pliable dough. Knead the dough with the palm of your hand for 5-6 mins gently until it is soft. Add a few drops of oil on top and let it rest covered for 5-15 mins.
- Divide the dough into small balls, equally sized. Roll the balls of dough between your palms to make it even and smooth.
- Take a ball of dough, dust it in whole wheat flour and roll it into disc of ~10cm diameter and it should be about 1mm in thickness. Now smear ¼ teaspoon ghee all over the rolled out roti.
- Fold the roti in half. It is optional to smear additional ghee here.
- Fold it in half again to make a small triangle.
- Roll into an even sized triangle. It is not needed to dust it in flour again, but it is sticky sprinkle very little flour as needed. Repeat this with rest of the dough, keeping each rolled out paratha on a newspaper or plate, not sticking with one another.
- Meanwhile heat a tawa on medium flame. Once hot, place a rolled out triangle paratha. Cook until small bubbles appaear on the surface (for about 10-15 secs) and then flip.
- Drizzle ghee/oil as needed on the top. Cook the other side for not more than 15-20 secs and flip again. Drizzle ghee/oil again on this side and flip to cook for 10 more seconds. Remove from heat.
- Store the prepared parathas wrapped in kitchen tissue or cotton towel in a casserole/hotpack. Serve warm/hot with any side-dish of your choice.
Notes
- Adjust salt and water to knead the dough depending on the taste and how much your flour absorbs water respectively.
- For vegan version of this recipe, skip ghee and use cooking oil for rolling and cooking the paratha.
Nutrition
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
Niv
Hi Ramya,
Great recipes! I have food processor and I would like to know how you knead the dough. What is the flour to water ratio and what all do you add to it and how long do you process it for? Do you use the dough blade or the normal chopping blade?
TIA!
Niv
Ramya
Hi Niv,
Thanks! I use my food processor to knead the dough. You will have to use the dough blade and not the chopping blades. I dont usually measure the water quantity and eyeball it depending on the dough consistency. I usually add 1.5 cups of flour and 1/4 tsp salt, start running the processor on lowest speed. Through the spout on top, I add water in small quantities and soon, you should see the dough come together. Then increase the speed and the dough usually rolls into a nice ball. The whole process takes 3-5mins. I run the processor for a minute more after the dough comes together, this helps in getting softer rotis. Hope this helps.