Plain Paratha
North Indian • All Foods
How to Make Plain Paratha (Traditional & Healthy Version)
Plain Paratha is a quintessential North Indian flatbread, beloved for its comforting taste and versatility. Originating from the fertile plains of Punjab and Uttar Pradesh, parathas have long been a staple in Indian households, enjoyed as a snack or a main meal. Made primarily with whole wheat flour (atta), parathas are typically pan-fried on a hot tawa until golden and flaky. The aroma of freshly made parathas evokes memories of bustling Indian kitchens, where mothers and grandmothers lovingly prepare this staple for their families. This healthy paratha recipe retains its authentic flavor while ensuring it’s light on calories and rich in nutrients, making it perfect for those tracking their macros. Its mildly earthy taste, complemented by a hint of salt and optional spices, pairs beautifully with yogurt, pickles, or dal. Whether for breakfast, lunch, or as a hearty snack, plain paratha stands out for its simplicity and ability to satisfy hunger while supporting a balanced diet. If you’re searching for a wholesome Indian flatbread recipe, this guide will walk you through every step, from kneading the dough to perfecting the golden-brown crust, giving you the confidence to master this classic dish at home.
Ingredients(for 1 paratha + 1 small bowl curd)
- 1 cup Whole wheat flour (atta)
- approx. 1/2 cup Water (for kneading)
- 1/4 tsp Salt (to taste)
- 2 tsp Ghee (for roasting) - optional
- 1 tsp Oil (for dough and roasting) - optional
- 1/4 tsp Carom seeds (ajwain) (optional, aids digestion) - optional
- 1 tbsp Finely chopped coriander (optional, for flavor) - optional
- a pinch Red chili powder (optional, for mild heat) - optional
- 2 tbsp Whole wheat flour (for dusting)
Instructions
- 1
In a large bowl, combine whole wheat flour (atta), salt, and optional ajwain seeds and coriander. Mix well.
3 minutes
Ajwain seeds aid digestion and add subtle flavor.
- 2
Gradually add water and knead to form a smooth, soft dough. Add 1 tsp oil for extra softness. Cover and let the dough rest for 10 minutes.
10 minutes
Resting the dough makes parathas softer and easier to roll.
- 3
Divide the dough into 4 equal balls. Flatten a ball, dust with flour, and roll into a 6-inch circle using a rolling pin.
3 minutes
Use gentle, even pressure to avoid tearing the dough.
- 4
Heat a tawa or non-stick pan on medium-high. Place the rolled paratha on the hot tawa.
1 minute
Ensure the tawa is properly heated for even cooking.
Why This Dish is Healthy
This plain paratha recipe is a healthy choice for those seeking nutritious Indian snacks. By using whole wheat flour and minimal oil or ghee, it offers a lower glycemic index and more dietary fiber compared to refined flour options. Whole grains support heart health, maintain blood sugar levels, and keep you fuller for longer. The recipe can be easily adapted for weight loss, diabetes management, or increased protein intake, making it versatile for various dietary needs.
Plain paratha, made with whole wheat flour (atta), provides complex carbohydrates for sustained energy and fiber for digestive health. It contains a moderate amount of protein and minimal fat when cooked with little ghee or oil. Whole wheat is rich in B vitamins, iron, magnesium, and zinc. Optional additions like ajwain and coriander increase micronutrient content and aid in digestion. When paired with yogurt or dal, paratha creates a balanced meal with essential amino acids, vitamins, and minerals, making it suitable for vegetarians.
Pro Tips
- 💡Tip 1: Always rest the dough for soft parathas.
- 💡Tip 2: Use a hot tawa for best results.
- 💡Tip 3: Roll parathas evenly for uniform cooking.
- 💡Tip 4: Use minimal ghee/oil for a healthier version.
- 💡Tip 5: Cover cooked parathas in a soft cloth to keep them warm and soft.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 200.0 kcal |
