Ghee Paratha
Breakfast • India
How to Make Ghee Paratha (Traditional & Healthy Version)
Ghee Paratha is a beloved North Indian breakfast staple cherished across the Indian subcontinent for its flaky layers, golden crust, and aromatic flavor. Traditionally prepared on a tawa with whole wheat flour (atta) and pure desi ghee, this paratha is a heartwarming dish that brings comfort and nostalgia to the Indian dining table. Ghee Paratha is often enjoyed with a dollop of homemade curd, tangy pickle, or a simple sabzi, making it a versatile meal suitable for all age groups. Rooted in Punjabi cuisine, Ghee Paratha is a popular choice during festivals like Lohri and Baisakhi, where it is served as a celebratory breakfast. The distinct nutty aroma of ghee infuses the paratha with a rich taste, while the crispy yet soft texture makes it irresistible. Whether it's a leisurely Sunday brunch or a quick weekday breakfast, Ghee Paratha never fails to satisfy. For health-conscious individuals, this traditional recipe can be made lighter by moderating the amount of ghee and using fresh, high-quality atta. This balanced approach preserves the authentic taste while making it suitable for your daily calorie goals and modern lifestyles.
Ingredients(for 2 medium parathas (approx. 100g each))
- 1 cup Whole wheat flour (atta)
- 2 tbsp Desi ghee (homemade or store-bought)
- 1/3 tsp Salt (namak)
- as needed Water (for kneading dough)
- 1/4 tsp Ajwain seeds (carom seeds for flavor) - optional
- 1 Green chilli (finely chopped) (for a spicy kick) - optional
- 1 tbsp Fresh coriander leaves (hara dhania, finely chopped) - optional
- 1/4 cup Dry whole wheat flour (for dusting and rolling)
Instructions
- 1
In a wide bowl, add atta, salt, and ajwain seeds (if using). Mix well. Gradually add water and knead into a soft, smooth dough. Cover and rest for 10 minutes.
10 minutes
Resting the dough helps it absorb water, resulting in softer parathas.
- 2
Divide the dough into four equal portions. Roll each portion into a smooth ball.
2 minutes
Apply a drop of ghee to your palms for smoother rolling.
- 3
Dust a dough ball with dry atta. Roll it into a 5-inch circle. Spread 1/2 tsp ghee on the surface, sprinkle coriander leaves and green chilli if using, then fold into a semi-circle and again into a triangle.
3 minutes
Folding creates flaky layers; press gently to keep layers distinct.
- 4
Roll the folded dough into a triangle or round paratha, about 6 inches across. Repeat with remaining dough.
5 minutes
Don’t press too hard while rolling for best flakiness.
Why This Dish is Healthy
This Ghee Paratha recipe is a healthy choice because it uses whole wheat atta, which is unrefined and packed with fiber, keeping you full longer and supporting stable energy levels. By moderating the amount of ghee, you can enjoy the rich taste without excess calories. The recipe avoids refined flour and includes optional herbs for extra nutrition, making it suitable for a balanced Indian vegetarian diet.
Ghee Paratha provides a balanced mix of carbohydrates from whole wheat atta, healthy fats from pure desi ghee, and essential micronutrients like iron, magnesium, and B vitamins. Whole wheat flour is rich in dietary fiber, which aids digestion and supports gut health. Ghee supplies fat-soluble vitamins A, D, E, and K, essential for immunity and hormone balance. Adding coriander and green chilli boosts vitamin C and antioxidants.
Pro Tips
- 💡Tip 1: Use freshly ground atta for softer and tastier parathas.
- 💡Tip 2: Let the dough rest for at least 10 minutes for better elasticity.
- 💡Tip 3: Apply ghee in layers while folding for maximum flakiness.
Storage & Serving
Store cooled parathas in an airtight container for up to 1 day at room temperature. For longer storage, refrigerate for up to 3 days and reheat on a tawa before serving. Avoid microwaving to retain crispiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
