Flaky, delicious parathas the whole family loves.
Golden, crispy on the outside and soft on the inside, homemade parathas are a much-loved favourite in Indian households. Whether served at breakfast with curd and pickle or enjoyed with a comforting curry at dinner, parathas make every meal a little more special.
At THE PARCHUN VALAA, we believe that delicious everyday meals begin with good-quality atta. With a few simple ingredients and the right cooking technique, you can make flavourful, flaky parathas that everyone at the table will enjoy.
Recipe Information
- Preparation Time: 15 minutes
- Resting Time: 15–20 minutes
- Cooking Time: 20 minutes
- Total Time: Approximately 50–55 minutes
- Servings: 6 parathas
- Difficulty: Easy
- Cuisine: Indian
- Course: Breakfast / Main Course
- Diet: Vegetarian
Ingredients for Homemade Paratha
You only need a handful of everyday ingredients to prepare delicious homemade parathas.
- 2 cups whole wheat atta (approximately 240–260 g)
- ¾ cup water, or as needed
- ½ teaspoon salt, or to taste
- 2–3 tablespoons ghee or oil for cooking
- Extra atta for dusting
- 2 teaspoons oil or ghee for the dough (optional)
How to Make Soft & Flaky Parathas
Step 1: Prepare the Dough
Add the atta and salt to a large mixing bowl. Gradually pour in the water while mixing with your fingers until the flour comes together.
Add a little extra water if needed and knead until you have a soft, smooth dough. Add the optional 2 teaspoons of oil or ghee for a more tender texture.
Step 2: Knead and Rest
Knead the dough for about 5–7 minutes until it becomes soft and pliable.
Cover it with a clean, damp cloth or a lid and let it rest for 15–20 minutes. This helps the flour absorb moisture and makes the dough easier to roll.
Step 3: Divide into Portions
Divide the rested dough into 6 equal-sized balls. Roll each ball gently between your palms until smooth.
Lightly dust your rolling surface with atta to prevent sticking.
Step 4: Roll for Flaky Layers
Roll one dough ball into a small circle. Brush the surface lightly with ghee or oil and sprinkle a little dry atta over it.
Fold the circle into a half-moon shape, brush lightly again if desired, and fold once more into a triangle. Alternatively, fold it into pleats and roll it into a spiral for a round, layered paratha.
Dust lightly with atta and roll gently into your desired shape without pressing too hard.
Step 5: Cook on a Hot Tawa
Heat a tawa or flat skillet over medium heat. Place the rolled paratha on the hot surface.
Cook until small bubbles appear and the underside develops light brown spots. Flip and cook the other side for a short time.
Step 6: Add Ghee and Make It Golden
Spread a little ghee or oil over the top and flip the paratha. Apply a little more ghee to the other side.
Cook both sides, flipping as needed, until golden brown and crisp in places. Gently press the edges with a spatula to help them cook evenly.
Step 7: Serve Hot
Remove the paratha from the tawa and gently separate or fluff the layers using clean hands or a spatula.
Serve hot with fresh curd, pickle, homemade butter, or your favourite Indian curry.
Your delicious homemade parathas are ready!
Tips for Making Perfect Flaky Parathas
- Use good-quality atta: Good flour helps you prepare a smooth, workable dough.
- Keep the dough soft: A soft dough is easier to