Grandma's Chili Paratha (No Ghee) (parota)

Ingredients

• 2 cups Whole wheat flour (atta) (All-purpose whole wheat flour for dough)
• 3/4 cup Water (Lukewarm, to knead dough)
• 1 tsp Salt (For dough and filling)
• 4 large Green chilies (Finely chopped; adjust to heat preference)
• 1 medium Tomato (Finely chopped; adds moisture and tang)
• 2 tbsp Fresh coriander leaves (Finely chopped)
• 2 tbsp Oil (vegetable or canola) (For cooking; only a light drizzle is used, no ghee)
• 1/2 tsp Optional: Cumin powder (Adds subtle earthiness to the filling)

Instructions

1. Make the dough

   In a mixing bowl combine whole wheat flour, 1 tsp salt, and lukewarm water. Knead until smooth and pliable, about 5‑7 minutes. Cover with a damp cloth and let rest for 15 minutes.

   Time: PT12M

2. Prepare the filling

   Finely chop the green chilies, tomato, and coriander leaves. In a small bowl mix them with the remaining 1 tsp salt, optional cumin powder, and a drizzle of oil. Stir until evenly combined.

   Time: PT10M

3. Shape the parathas

   Divide the rested dough into 4 equal balls. On a lightly floured surface, roll each ball into a 5‑inch circle. Place 2‑3 tbsp of the chili‑tomato mixture in the center, bring the edges together, and seal, pinching to close. Gently flatten and roll again into a 6‑inch circle, being careful not to tear the filling.

   Time: PT15M

4. Cook the parathas

   Heat the skillet over medium heat (≈180°C). Lightly brush the surface with a few drops of oil. Place one paratha on the skillet, cook 1½‑2 minutes until golden spots appear, flip, brush the other side with a little oil, and cook another 1½‑2 minutes. Repeat with remaining parathas.

   Time: PT20M

   Temperature: 180°C

5. Serve

   Serve hot, optionally with a dollop of plain yogurt or a squeeze of lemon. Enjoy the nostalgic flavors of grandma’s kitchen!

   Time: PT3M

Nutrition Facts

Calories

210

Protein

6 g

Carbohydrates

32 g

Fat

6 g

Fiber

4 g

Ingredient Substitutions

• Instead of Whole wheat flour (atta): All-purpose flour, spelt flour
• Instead of Salt: sea salt, kosher salt
• Instead of Green chilies: jalapeños, serrano peppers
• Instead of Tomato: tomato puree (1 tbsp)
• Instead of Fresh coriander leaves: cilantro, parsley
• Instead of Oil (vegetable or canola): sunflower oil, olive oil (light)
• Instead of Optional: Cumin powder: ajwain powder

Equipment Needed

• Mixing bowl
• Rolling pin
• Flat skillet or tawa
• Spatula
• Sharp knife
• Cutting board

Critical Steps — Do Not Skip

• Resting the dough (Step 1) – ensures easy rolling.
• Sealing the filling properly (Step 3) – prevents leakage while cooking.
• Cooking on medium heat (Step 4) – avoids burning and ensures the interior cooks through.

Chef Tips from the Video

• Add a pinch of asafoetida (hing) to the dough for a subtle aroma.
• For extra flavor, sprinkle a few toasted cumin seeds on the oil just before placing the paratha.
• Serve with a side of tangy mango pickle for a classic combo.

Troubleshooting

Storage

Refrigerator: Store cooked parathas in an airtight container for up to 2 days. Reheat on a skillet before serving.

Freezer: Wrap each paratha in parchment paper, place in a zip‑lock bag, and freeze for up to 1 month. Reheat directly on a skillet or microwave.

Room temperature: Do not store at room temperature for more than 4 hours due to moisture loss.

Make-Ahead Tips

• Prepare the dough and filling a day ahead; keep dough covered in the fridge and filling in a sealed container.
• Parathas can be partially cooked (one side only) and finished when ready to serve.