Learn how to whip up homemade paratha (South Asian flatbread) in minutes with my easy and healthy pan-fried recipe. Crispy deliciousness with wholesome add-ins like flax meal and hemp seeds make this versatile paratha recipe one to experience more often. Enjoy piping hot with a lovely cup of masala chai. Oh, that’s classic! But you could go all out and serve alongside thick and creamy daal. Why not embrace my go-to pick – for when time is tight – slather with glorious avocado dip, top with a thick veggie-packed desi omelette, roll and tuck in. It’s truly irresistible!
What Is Paratha?
There aren’t many foods more delicious than homemade paratha. It’s a type of South Asian flatbread that you’ll find in all shapes and sizes. It’s typically fried in oil or butter, but I like to make a lighter version at home – a healthier twist of a classic Pakistani paratha recipe. And I love to have my little man, Master IZ, right by my side, rolling, sprinkling and re-creating worm play in the kitchen. I always picture my 6-year-old self, with my beloved grandma, doing precisely the same. Precious memories come alive now – before my very eyes.
There are endless ways to make paratha, and this version is perhaps an amalgamation of roti and paratha. It does use minimal oil, and thanks to the protein-rich flax meal and hemp seeds, it’s also particularly dense and satisfying!
Parathas can be made plain (like this one) or stuffed with vegetables (for example, potatoes, radishes, cauliflower). Other standard options can include meat also. I love to throw in all sorts of spices to give my paratha recipes different flavour profiles – to shake things up now and then. Besides the options already shared, parathas can be enjoyed alongside pickles, yogurt, or curries.
Is Paratha The Same As Roti?
In my experience, the main difference between a paratha and a roti is the addition of oil. When making parathas, the rolled-out dough is brushed with oil or butter and folded to make it into a swirl. Each time it is rolled, it’s brushed with additional oil, and the process is repeated a couple of times. This builds layers, which create a crispy paratha. I simply do this once to keep the oil to a minimum. The paratha is then rolled out and fried on a tava (round girdle) or pan. The heat and oil result in a flaky and crunchy texture. And we love it this way!
How to Make Paratha – Step By Step
The Ingredients You Need For This Paratha Recipe
- I use a standard stand mixer to make the dough for the parathas. You could absolutely do this by hand. Combine the dry ingredients (Image 1) with salt and water (Image 2) and mix at medium/high speed for about 5 mins (Image 3). Remember to gradually increase the speed to prevent any flour from dusting out of the bowl. You will need to knead the dough for longer if doing this by hand. As the mixture comes together, you will eventually end up with smooth, soft dough (Image 4).
- On a floured surface, divide the dough into 6 equal balls (Image 5).
- Roll out one ball into a small circle, using flour – as needed – for dusting, to prevent the paratha from sticking to the surface (Image 6).
- Add 1 tsp of oil and use your hands to spread evenly (Images 7-8). Dust the paratha dough with flour (Image 9).
- Roll the paratha and twist as shown (Images 10-12). This technique will help to add layers to the paratha to add crunch.
- Flour the surface and the dough swirl, and roll out the paratha, dusting with flour to prevent the dough from sticking to the surface (Images 13-15).
- Heat a tava or fry pan on medium-high heat, and place the paratha carefully on the tava or pan (Image 16).
- As it begins to cook, add 1 tsp oil (Image 17) and flip the paratha very carefully (Image 18), so it starts to fry on the other side. Be sure to use a spatula to prevent burning your skin (Image 19). I have been making roti and parathas since aged 10. I can comfortably and safely rotate and flip my paratha with my hands – without causing any burns. I would not recommend that you try it yourself at home – especially if you are a newbie.
- Rotate the paratha and give it a few minutes to brown on one side before flipping it over to cook the other side (Image 20).
- Adjust the heat to low-medium, and once cooked, carefully remove the paratha from the pan.
- Repeat the process until all the parathas are cooked.
You Asked: How Many Calories In Paratha?
So many of you are asking how many calories in paratha. The thing is, this depends on how the paratha is made, how much fat is used for frying the paratha and the types of add-ins.
This paratha recipe provides approximately 330 calories. The detailed nutritional breakdown can be found in the recipe card below. Specific nutritional highlights include:
Nutritional Highlights:
One serving* (one paratha) is:
- An excellent source of fibre; and
- A source of iron
- Net carbs: 33 g
- Protein: 10 g
*Percent Daily Values are based on a 2000 calorie diet.
Looking for some easy and healthy Indian side dishes? Make sure to check out:
- Bhangra Masala Oven Baked French Fries
- Massaged Kale Salad With Spicy Roasted Chickpeas
- Fattoush Salad With Smoked Salmon
- Za’atar 7-Layer Vegan Salad
- Chaat Salad With Corn
- Warm Beetroot Poriyal Salad
What’s your favourite way to enjoy paratha? Let me know in the comments below!
If you try this homemade paratha recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.
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Flax and Hemp Paratha (Indian Flatbread)
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Equipment
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stand mixer
Ingredients
- 2½ cups multigrain flour chapati flour
- 1/4 cup flax seeds ground
- 2 tbsp hemp seeds hulled
- 1/2 tbsp salt
- 1 1/4 cup water tap
- 4 tbsp sunflower oil 2 tbsp for dough and 2 tbsp for frying parathas
- flour for dusting
Instructions
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In a stand mixer, combine the dry ingredients with salt and water and mix at medium/high speed for about 5 mins. Remember to gradually increase the speed to prevent any flour from dusting out of the bowl. You can make paratha dough by hand by kneading the dough. As the mixture comes together, you should eventually end up with smooth, soft dough
-
On a floured surface, divide the dough into 6 equal balls
-
Roll out one ball into a small circle
-
Add 1 tsp of oil and use your hands to spread evenly. Dust the paratha with flour
-
Roll the paratha and twist as shown. This technique will help to add layers to the paratha to add crunch
-
Flour the surface, and roll out the paratha, dusting with flour to prevent the dough from sticking to the surface
-
Heat a tava or fry pan on medium-high heat. Place the paratha carefully on the tava or pan
-
As it begins to cook, add 1 tsp oil and flip the paratha very carefully, so it starts to fry on the other side. Be sure to use a spatula to prevent burning your skin
-
Rotate the paratha and give it a few minutes to brown on one side before flipping it over to cook the other side. Adjust the heat to low-medium, and once cooked, carefully remove the paratha from the pan
-
Repeat the process until all the parathas are cooked
Video
Notes
- Be sure to use a spatula to prevent burning your skin. I have been making roti and parathas since aged 10. I can comfortably and safely rotate and flip my paratha with my hands – without causing any burns. I would not recommend that you try it yourself at home – especially if you are a newbie.
- If the dough is too sticky or dry, feel free to adjust the flour and water.
- Add your favourite spices or herbs to change the flavour profile of your paratha recipe.
Nutrition
