Desi Ghee Paratha (Traditional Chandni Chowk Style) (parota)
Desi Ghee Paratha (Traditional Chandni Chowk Style) (parota) is a easy Indian recipe that serves 4. 250 calories per serving. Recipe by Bhukkad Krutika on YouTube.
Prep: 43 min | Cook: 12 min | Total: 65 min
Cost: $3.52 total, $0.88 per serving
Ingredients
- 2 cups Whole wheat flour (atta) (Sifted)
- 1 tsp Salt
- 3/4 cup Water (Lukewarm)
- 4 tbsp Desi ghee (pure Indian clarified butter) (For dough and cooking)
- 2 tbsp Additional desi ghee (For frying each paratha)
Instructions
Make the dough
In a mixing bowl combine the sifted whole wheat flour and salt. Add 4 tbsp of melted desi ghee and rub it into the flour until the mixture looks crumbly. Gradually add lukewarm water, mixing with your hand until a soft, non‑sticky dough forms.
Time: PT15M
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
Divide into balls
After resting, divide the dough into 4 equal portions and roll each into a smooth ball about the size of a golf ball.
Time: PT5M
Roll the parathas
Lightly dust a clean surface with flour. Using a rolling pin, roll each ball into a 6‑7 inch (15‑18 cm) circle, about 2 mm thick. If the dough sticks, sprinkle a little flour on top and underneath.
Time: PT8M
Heat the tawa
Place the tawa on medium heat. Let it become hot (you can sprinkle a few drops of water; they should sizzle immediately).
Time: PT2M
Temperature: Medium heat
Cook the parathas
Place one rolled dough on the hot tawa. Cook for about 1 minute until light brown spots appear. Brush the top with ½ tbsp desi ghee, flip, brush the other side with ghee, and cook another minute. Flip once more, press gently with a cloth, and cook until both sides are golden and flaky. Repeat for remaining dough, using fresh ghee each time.
Time: PT8M
Temperature: Medium heat
Serve
Serve hot parathas immediately with pickle, curd, or a dollop of extra ghee.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 6 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten
Allergens: Wheat, Dairy (ghee)
Ingredient Substitutions
- Instead of Whole wheat flour (atta): All‑purpose flour (will be less chewy)
- Instead of Desi ghee (pure Indian clarified butter): Unsalted butter, Vegetable oil (less flavor)
- Instead of Additional desi ghee: Butter, Oil
Equipment Needed
- Mixing bowl
- Rolling pin
- Tawa (flat skillet) or heavy‑bottomed pan
- Spatula or flat turner
- Measuring cups and spoons
- Kitchen towel or clean cloth (optional)
Critical Steps — Do Not Skip
- Ensuring the dough is soft but not sticky.
- Resting the dough for at least 15 minutes.
- Cooking on medium heat with generous ghee to achieve flaky layers.
Chef Tips from the Video
- Use chilled, solid ghee for the best flaky layers.
- Press the paratha gently with a clean cloth while cooking to puff it up.
- For extra crispness, drizzle a few drops of ghee around the edges while the paratha cooks.
Troubleshooting
Dough is too stiff and cracks while rolling.
Add a tablespoon of lukewarm water at a time until the dough softens.
Paratha sticks to the tawa.
Make sure the tawa is properly heated and coat it with a thin layer of ghee before placing the dough.
Paratha burns on the outside before cooking through.
Reduce the heat to medium‑low and cook a little longer on each side.
Storage
Refrigerator: Store cooked parathas in an airtight container for up to 2 days. Reheat on a skillet with a little ghee.
Freezer: Freeze individually wrapped parathas for up to 1 month. Reheat directly on a hot tawa.
Room temperature: Best eaten fresh; can stay at room temperature for up to 2 hours.
Make-Ahead Tips
- The dough can be prepared a day ahead and kept refrigerated; bring to room temperature before rolling.
- Parathas can be partially cooked, cooled, and stored for quick reheating.
Last updated: August 21, 2026
