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Authentique Paratha - En-tete

Authentic Paratha

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4.88/5 (8)
Prep Time: 55 minutes
Cook Time: 25 minutes
Total Time: 1 hour 20 minutes
Course: Main course
Cuisine: Indian
Servings: 6
Author: Marc Winer

Ingredients

  • 150 g all-purpose flour
  • 150 g whole wheat flour
  • 3-4 tablespoons ghee divided (for the dough, folding, and cooking)
  • 0.5 teaspoon carom seeds (ajwain)
  • 0.5 teaspoon salt or to taste
  • 240 ml water approximately (adjust depending on absorption; up to 1 tablespoon may be left over)
  • flour for dusting and shaping

To serve (optional)

  • yogurt for serving
  • curry of your choice e.g., potato-tomato, pea-potato, or pea-paneer curry

Procédé

Prepare the dough

  • Combine the whole wheat flour and all-purpose flour in a large bowl.
    150 g whole wheat flour, 150 g all-purpose flour
  • Add the salt, carom seeds, and about 2 teaspoons of ghee, then mix well.
    0.5 teaspoon salt, 0.5 teaspoon carom seeds (ajwain), 3-4 tablespoons ghee
  • Add the water gradually, mixing as you go, then knead until the dough is very soft and supple.
    240 ml water
  • Cover and let rest for 20 to 25 minutes, until the dough has puffed slightly and feels a little firmer.
    Authentique Paratha - Préparation de la pâte

Shape and fold

  • Lightly grease your hands with a little ghee, knead the dough briefly, then divide it into 6 portions. Shape each portion into a ball and dust with flour.
    flour
    Authentique Paratha - Façonnage de la première boule
  • Roll one ball into a thin disc (about 25 to 30 cm). Brush lightly with ghee, fold into thirds, brush again, then fold once more to form a square parcel.
    Authentique Paratha - Premier étalage et premier pliage
  • Dust with flour, roll into a thin square, brush with ghee, then repeat the same three-fold technique to form another square parcel.
    Authentique Paratha - Deuxième étalage et deuxième pliage
  • Dust again with flour and roll out one final time into a thin square paratha, ready for cooking.
    Authentique Paratha - Dernier étalage

Cook

  • Heat a skillet (or tava) over medium heat. Add a little ghee and spread it evenly over the surface.
  • Place the paratha in the pan and cook until the surface changes color, then flip. Brush with ghee, flip again, and brush the other side. Cook on both sides until golden with brown spots.
  • Remove and place on a small overturned bowl set on a plate, or on paper towels. Repeat with the remaining parathas.

Serve

  • Serve piping hot, ideally with yogurt and a curry of your choice.
    yogurt, curry of your choice

Notes

  • Add the water gradually: depending on the flour, a small amount (up to 1 tablespoon) may not be needed.
  • Use small amounts of ghee at each folding stage to create distinct layers without making the dough soggy.
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