Flaky and Delicious : Homemade Paratha Recipe/ Kothu Roti

Flaky and Delicious: Homemade Paratha Recipe/ Kothu Roti

Introduction

Plain Paratha

Paratha is a popular type of flatbread that originated in the Indian subcontinent and is commonly enjoyed as a breakfast or a main course. It is known for its flaky and layered texture, making it a versatile and delicious option for various meals.

Parathas are made from whole wheat flour, water, and a pinch of salt, although there are numerous variations with added ingredients like ghee (clarified butter), yogurt, or spices to enhance the flavor. The dough is kneaded until soft and smooth, then rolled out into thin circles.

One of the distinguishing features of Paratha is the process of layering and folding. After rolling out the dough, it is brushed with ghee or oil and folded in a specific manner, creating layers. This folding technique contributes to the flaky texture of the Paratha when cooked. Paratha can be cooked in different ways. The most common method is on a tawa (griddle) or a skillet.

Parathas come in various flavors and fillings, offerings a wide range of options. Some popular types include:

  • Plain Paratha: The classic version without any additional fillings or flavors. It is typically enjoyed with curries, yogurt, pickles, or chutneys.
  • Aloo Paratha: This variant is stuffed with a spiced mashed potato filling. Aloo Paratha is a favorite breakfast option and is often served with yogurt or a side of pickle.
  • Gobi Paratha: It features a filling made with grated or finely chopped cauliflower, mixed with spices like cummin, turmeric, and chili powder.
  • Paneer Paratha: Paneer (Indian cottage cheese) is mixed with spices and herbs, then used as a filling for the Paratha. It is a popular choice among vegetarians.
  • Methi Paratha: Methi (fenugreek) leaves are chopped and incorporated into the dough or used as a filling. These parathas have a distinct flavor and are often enjoyed with yogurt or a dollop of butter.
Parathas can be served as a standalone dish or paired with various accompaniments such as curries, yogurt, pickles, or even a cup of chai. Chai means Indian tea. They are enjoyed across different regions of the Indian subcontinent and have also gained popularity worldwide of their taste versatility.

In this blog post, we explain how to create Plain Paratha which is help to make foods like Kottu.

Ingredients

  • Wheat flour
  • Salt
  • Water
  • Ghee (clarified butter) or oil, for cooking) or oil 

Measurements

  • 2 whole cups wheat flour
  • 1 teaspoon salt 
  • Water, as you needed
  • Ghee or oil for cooking

Instructions

1. Prepare the Dough

  • In a mixing bowl, combine the whole wheat flour and salt. Mix well.
  • Gradually add water to the flour mixture while kneading it to form a soft and pliable dough. The amount of water needed may vary, so add it gradually until the dough comes together. Knead for a few minutes until the dough is smooth.

2. Cover the Dough

  • Once the dough is ready, cover it with a damp cloth or plastic wrap and let it rest for about 15-20 minutes. This resting time helps the gluten relax and makes the dough easier to work with.

3. Divided into Balls

  • After the resting time, divide the dough into small, equal-sized balls (about the size of a golf ball). You can adjust the quantity based on how many Parathas you want to make.
  • Take one dough ball and roll it into a small circle using a rolling pin. Brush the surface with ghee or oil.

4. Fold the rolled Dough

  • Fold the circle in half to form a semi-circle. Brush the surface with ghee or oil again.
  • Fold it once more to form a triangular shape. Now you have a layered triangle with ghee or oil brushed between the layers.
  • Roll out the triangular Paratha gently into a larger circle or oval shape. Dust with flour if needed to prevent sticking.

5. Cook the Plain Paratha

  • Heat a tawa (griddle) or a flat skillet over medium heat. Place the rolled-out Paratha on the heated surface.
  • Cook for about a minute or until you see small bubbles forming on the surface. Flip the Paratha and cook the other side
  • Apply ghee or oil on both sides while cooking to ensure a browning and crispy texture. Press the edges gently with a spatula to help the Parata puff up.
  • Once cooked, remove the Paratha from the tawa and place it on a plate. Repeat the process with the remaining dough balls.

6. Serve the Plain Paratha

  • Serve the Parathas hot with your choice of accompaniments such as curries, yogurts, and pickles, or enjoy them as a standalone snack.

Enjoy your homemade Parathas! Feel free to experiment with different fillings or spices to create variations such as Aloo Paratha or Methi Paratha.

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