Parathas are one of the most popular flatbreads in the India.  Parathas are made slightly thicker than chapatis/rotis and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil or spiced vegetables.

The most common parathas  is aloo ka parantha  then dal, palak, radishes, cauliflower, keema and/or paneer so on. A paratha can be eaten simply with a pat of butter spread on top or with chutney, pickles, ketchup, dahi or a raita or with meat or vegetable curries.



  • 1 cup Whole wheat flour
  • ½  Salt
  • 2 tsp. Oil
  • Water as required
  • Flour for dusting
  • Ghee or Oil as required


  1. In a wide bowl mix together flour, salt, oil and water to make tight dough.
  2. Knead well to make the dough soft and pliable. …
  3. Rub few drops of oil on the dough
  4. Cover and keep it aside for 15-20 minutes.



  • 2 medium size Potatoes
  • 1 tsp. Onion finely chopped
  • 2 Green chilies seed removed and finely chopped
  • 1 tsp.  Cumin powder
  • 1 tsp. Coriander leaves finely chopped
  • Salt as required


  1. Pressure cook potatoes for 3 whistles or until soft.
  2. Peel the skin and mash it well.
  3. Add chillies, cumin powder, garam masala powder, salt needed, coriander leaves and mix well.
  4. Divide the stuffing into 5 lemon sized balls. Keep it aside.


  1. Now take out the dough, Knead it again.
  2. Divide the dough into 5 equal parts and make balls out of it.
  3. Flour the rolling area and roll out the dough into a small circle.
  4. Keep the prepared stuffing ball in the center, gather all the corners and seal the dough with the stuffing inside. Press it down gently to flatten it.
  5. Roll out this stuffed once, flattening without applying pressure gently with a rolling pin circle. Do not apply too much pressure as the stuffing might come out.
  6. Heat a tawa or a pan and place the rolled out dough.
  7. When you will find small bubbles forming on the surface, spread a tsp of oil or ghee and flip it over to the other side.
  8. Spread a little oil on the other side also and cook both sides well until golden brown spots appear.
  9. Remove from tawa after both the sides are cooked well.
  10. Serve with curd/raitha/chutneypickles.



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