Soft soft Tasty Paratha
Soft soft Tasty Paratha is a easy Indian recipe that serves 4. 200 calories per serving. Recipe by Maple Kitchen on YouTube.
Prep: 45 min | Cook: 7 min | Total: 1 hr 2 min
Cost: $0.62 total, $0.16 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1 tsp Salt (fine sea salt)
- 0.75 cup Water (lukewarm)
- 2 tbsp Oil (vegetable oil, for dough)
- 2 tbsp Oil (vegetable oil, for brushing)
Instructions
Make the dough
In a mixing bowl combine the flour and salt, add the 2 tbsp oil and mix, then gradually add lukewarm water while kneading until the dough is smooth and non‑sticky.
Time: PT5M
Rest the dough
Cover the bowl with a damp cloth and let the dough rest for 30 minutes at room temperature.
Time: PT30M
Divide and roll parathas
Divide the rested dough into 6 equal balls, dust each with a little flour, and roll each into a 6‑8 inch circle.
Time: PT10M
Cook first side
Heat a skillet over medium heat, place a rolled dough on it and cook for 1‑2 minutes until golden brown spots appear.
Time: PT2M
Temperature: Medium heat
Brush oil and flip
Brush the top surface with oil, flip the paratha, brush the other side, and cook another 1‑2 minutes.
Time: PT2M
Temperature: Medium heat
Finish cooking
Press gently with a spatula, cook until both sides are golden and the paratha puffs slightly.
Time: PT2M
Temperature: Medium heat
Serve
Remove the paratha, optionally brush with a little more oil, and serve hot with butter, pickles, or curry.
Time: PT1M
Nutrition Facts
- Calories
- 200
- Protein
- 5g
- Carbohydrates
- 30g
- Fat
- 6g
- Fiber
- 1g
Dietary info: Vegetarian, Vegan, Dairy-Free
Allergens: Wheat, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour (will be denser)
- Instead of Salt: Kosher Salt (adjust amount)
- Instead of Water: Milk for richer flavor
- Instead of Oil: Canola oil, Ghee (for flavor)
- Instead of Oil: Ghee, Butter
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Skillet
- Spatula
- Pastry Brush
- Measuring Cups
- Plate (optional)
Critical Steps — Do Not Skip
- Rest the dough for 30 minutes
- Brush oil on each side before flipping
- Cook on medium heat to avoid burning
Chef Tips from the Video
- Add a teaspoon of melted ghee to the dough for extra flakiness
- Let the dough rest longer (up to 45 min) for softer parathas
- Use a cast‑iron skillet for even heat distribution
Troubleshooting
Dough is too sticky
Add a little more flour, a tablespoon at a time, until it becomes manageable.
Paratha does not puff or stay soft
Ensure the dough rested for the full 30 minutes and cook on medium heat; pressing gently while cooking helps create layers.
Storage
Refrigerator: Store cooked parathas in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil or freezer bag; freeze for up to 1 month.
Room temperature: Best eaten within 2 hours at room temperature.
Make-Ahead Tips
- Cook parathas ahead and store in the refrigerator; reheat on a skillet or microwave
- Freeze cooked parathas and toast directly from the freezer
Frequently Asked Questions
What is the cultural significance and history of Paratha in Indian cuisine?
Paratha is a staple flatbread that dates back centuries in the Indian subcontinent, originally made in rural households as a hearty breakfast or lunch. It evolved from simple unleavened breads to layered, oil‑brushed versions that are now enjoyed across North India and beyond.
What are the traditional regional variations of Paratha in Indian cuisine?
In North India, plain paratha is common, while Punjab offers stuffed versions like aloo (potato) or paneer paratha. In Gujarat, paratha is often crispier and may include fenugreek leaves, and in Bengal, a sweet version called "mishti paratha" incorporates sugar and ghee.
How is Paratha traditionally served in North Indian households?
Paratha is typically served hot with a dollop of butter or ghee, accompanied by pickles, yogurt, or a side of dal and vegetable curry. It is also enjoyed with tea or lassi for a filling breakfast.
What occasions or celebrations is Paratha traditionally associated with in Indian culture?
Paratha is a common everyday breakfast but also appears at festivals like Holi and Diwali when families prepare larger batches for guests. It is also served during weekend family brunches and special gatherings.
How does Paratha fit into the broader Indian breakfast tradition?
Paratha is one of the core components of a traditional Indian breakfast, alongside items like poha, upma, and idli. Its versatility—plain or stuffed—makes it a protein‑rich, carbohydrate‑dense option that pairs well with dairy or lentil dishes.
What are the authentic traditional ingredients for Paratha versus acceptable substitutes?
Authentic paratha uses whole‑wheat or all‑purpose flour, salt, water, and a neutral oil or ghee. Acceptable substitutes include using whole‑wheat flour for a healthier version, canola oil instead of vegetable oil, and ghee for richer flavor.
What are the most common mistakes to avoid when making Paratha at home?
Common errors include over‑kneading the dough, skipping the resting period, using water that is too hot or too cold, and cooking on high heat which burns the exterior before the interior cooks through.
Why does this Paratha recipe use oil brushing instead of butter?
Oil has a higher smoke point than butter, allowing the paratha to crisp without burning while still delivering a flaky texture. Butter can be added after cooking for flavor, but oil ensures even browning during the brief cooking time.
Can I make Paratha ahead of time and how should I store Paratha?
Yes, you can cook parathas ahead, let them cool, and store them in an airtight container in the refrigerator for up to 3 days. Reheat on a hot skillet or microwave; they also freeze well for up to a month and can be toasted directly from frozen.
What does the YouTube channel Maple Kitchen specialize in?
The YouTube channel Maple Kitchen specializes in simple, home‑cooked recipes that focus on classic comfort foods from around the world, with clear step‑by‑step instructions and practical tips for everyday cooks.
Last updated: August 31, 2026
