Hotel Style Crispy Paratha (parota)

Ingredients

• 1 kg All‑purpose flour (maida) (Fine wheat flour, sifted)
• 1 tablespoon Sugar (Granulated)
• 1 tablespoon Salt (Fine sea salt)
• 1 cup Whole milk (Room temperature)
• 2.5 cups Water (Room temperature, added gradually)
• 1 tablespoon Vegetable oil (for dough) (Light coating on dough surface)
• 0.5 cup Ghee (clarified butter) (Melted, used for layering and frying)
• 3 tablespoons Vegetable oil (for frying) (Adds crispness; can adjust to preference)
• 2 tablespoons Dry flour (for dusting) (Prevents sticking while rolling)

Instructions

1. Make the dough

   In a large bowl combine 1 kg flour, 1 Tbsp sugar and 1 Tbsp salt. Add 1 cup room‑temperature milk and mix. Gradually pour in about 1½ cups water, mixing until a soft dough forms. Continue adding water slowly until the total reaches roughly 2½ cups. Knead the dough until smooth and just slightly firm – not sticky.

   Time: PT15M

2. Rest the dough

   Lightly coat the dough surface with a drizzle of oil, cover the bowl with a clean kitchen towel or plastic wrap, and let it rest for 10‑15 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT15M

3. Divide into balls

   Punch down the rested dough and divide it into 8‑10 equal portions. Shape each portion into a smooth ball.

   Time: PT5M

4. First rolling & ghee layer

   On a lightly floured surface, roll each ball into a thin circle (about 2 mm thick). Brush the surface generously with melted ghee and sprinkle a little dry flour to keep it from sticking.

   Time: PT10M

5. Fold and roll again

   Fold the ghee‑coated circle into a long strip, brush again with melted ghee, then roll it out once more to a thin, elongated shape. Dust lightly with dry flour if needed.

   Time: PT10M

6. Rest rolled parathas

   Place the rolled strips on a plate, brush the top lightly with oil, and let them rest for 10‑15 minutes. This short rest helps the layers separate during frying.

   Time: PT10M

7. Fry the parathas

   Heat a tawa over medium flame. Add a tablespoon of oil and a few drops of ghee. Place a rested paratha on the hot surface, press gently with a spatula, and fry for about 1‑2 minutes until golden spots appear. Flip, press again, and fry the other side until crisp and evenly colored. Repeat, adding a little oil as needed, until all parathas are cooked.

   Time: PT30M

   Temperature: Medium heat

8. Serve

   Stack the hot parathas in a warm dish, cover with foil to retain softness, and serve immediately with chutney, pickle, or yogurt.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour (maida): Whole wheat flour (will be denser)
• Instead of Sugar: Honey (reduce liquid)
• Instead of Salt: Pink Himalayan salt
• Instead of Whole milk: Plant‑based milk (almond, soy)
• Instead of Vegetable oil (for dough): Canola oil, Sunflower oil
• Instead of Ghee (clarified butter): Unsalted butter, Coconut oil (different flavor)
• Instead of Vegetable oil (for frying): Canola oil, Sunflower oil

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Whisk or wooden spoon
• Rolling pin
• Rolling board or clean countertop
• Tawa or flat skillet
• Spatula or flat press
• Ladle or small cup (for oil) (optional)
• Plate or tray (for resting) (optional)
• Kitchen towel (optional)

Critical Steps — Do Not Skip

• Achieving the correct dough consistency – not too soft, not too stiff.
• Applying melted ghee evenly between layers.
• Pressing the paratha firmly while frying to develop the characteristic lacy cracks.

Chef Tips from the Video

• Use clarified ghee for a richer flavor and higher smoke point.
• For extra fluff, add a pinch of baking powder to the dough.
• If you prefer less oil, fry on a non‑stick pan with just 1‑2 tbsp oil, but the signature crispness will be milder.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat on a skillet before serving.

Freezer: Freeze cooked parathas in a single layer, then transfer to a zip‑lock bag. Last up to 1 month. Reheat directly on a hot pan.

Room temperature: Not recommended beyond 2 hours due to moisture loss.

Make-Ahead Tips

• The dough can be refrigerated overnight; bring to room temperature before rolling.
• Parathas can be cooked fully, cooled, and frozen for later use.