FOOD COOKING RECIPE, Paratha Dijain

Ingredients

• 2 cups Whole Wheat Flour (atta, sifted)
• 3/4 cup Water (lukewarm)
• 1 tsp Salt (fine sea salt)
• 2 tbsp Vegetable Oil (for dough, neutral flavor)
• 2 tbsp Ghee (for cooking, optional butter substitute)
• 2 tbsp Fresh Cilantro (finely chopped, optional garnish)

Instructions

1. Make the Dough

   In a mixing bowl combine whole wheat flour, salt, and vegetable oil. Gradually add lukewarm water while mixing until a soft, non‑sticky dough forms.

   Time: PT5M

2. Rest the Dough

   Cover the bowl with a damp kitchen towel and let the dough rest for 15 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT15M

3. Divide and Shape

   Divide the rested dough into 8 equal balls (about 1‑inch diameter). Lightly flour a work surface, flatten each ball with your hands, then use a rolling pin to roll into a 6‑inch circle. Create decorative designs by pleating, twisting, or cutting patterns before cooking.

   Time: PT10M

4. Cook the Parathas

   Heat a skillet over medium heat (≈350°F). Place a rolled paratha onto the hot surface; cook 1‑2 minutes until light brown spots appear. Flip, brush the cooked side with a little ghee, and cook the other side for another 1‑2 minutes. Repeat for all parathas.

   Time: PT10M

   Temperature: Medium heat (≈350°F)

5. Finish and Serve

   Stack cooked parathas in a warm dish, optionally drizzle remaining ghee and sprinkle chopped cilantro. Serve hot with yogurt, pickle, or curry.

   Time: PT0M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

3 g