Desi Ghee Paratha (Traditional Chandni Chowk Style) (parota)

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

1. 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

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 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

4. 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

5. 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

6. 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

7. 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

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

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.