Parathas in Jiffy

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Bread Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Bread Recipes. You may also want to try British Cheese and Onion Bread, Fiesta Cheese Bread, Gakhar (Baked Parathas), Cheese and Spinach Quesadillas

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  • For Dough: 2 cups - flour
  • 1 tbsp - fat (oil or ghee)
  • salt to taste
  • water to knead
  • For Filling: 1/2 cup - gram flour
  • 1.5 tsp - red chilli powder
  • 1/2 tsp - turmeric powder
  • 3-4 pinches - asafoetida
  • 1/2 tsp - cumin seeds
  • 1 tbsp - coriander finely chopped (towel dried)
  • 1/4 tsp - mint powder (optional) oil or ghee to shallow fry

How to Make Parathas in Jiffy

  • For dough: Mix all ingredients except water.
  • Add small portion of water at a time and form a soft pliable dough.
  • Keep it aside for 10-15 mins before using.
  • Always keep it covered with a moist cloth, and ensure that the cloth is moist.
  • For filling:
  • Mix the gram flour, chilly powder, turmeric powder, asafoetida, cumin seeds, coriander and mint powder.
  • For parathas:
  • One paratha requires a ping-pong ball sized lump of dough.
  • For rolling, use dry flour as in phulka, to roll it easily.
  • Dust the roti with dry flour.
  • Roll, spread oil on the chapatti.
  • Sprinkle some filling over it.
  • Tightly roll into a Swiss roll.
  • Form an overlapping spiral.
  • Press and re-roll to its full size.
  • Heat a heavy griddle, place paratha on it.
  • Allow one side to cook and have brown golden patches.
  • Turn and repeat I for other side.
  • Drizzle some oil and flip.
  • Sprinkle oil on other side. Sizzle till done.
  • Serve hot with curds and pickle.