Plain Paratha Recipe – Soft Triangle and Square Paratha
Plain paratha is India’s wholesome, layered flatbread made from wheat-flour dough. It is rolled into a round, a triangle, a square, and many other shapes. It mainly serves for breakfast with a cup of hot tea. But it can also be perfect for lunch with dry sabzi and curries. This soft plain paratha recipe is best to delight your meals authentically. In today’s post, I will show you the two methods, the triangle and the square, which are both my favourites! So let’s go!
Table Of Contents
About Plain Paratha
Here, plain means simple (without filling), and paratha means rolled roti roasted with ghee or oil until crisp. The wheat flour dough balls are rolled into any shape by applying ghee on a rolling board, then roasted on a tawa until golden and crunchy, which is called plain paratha.
Plain paratha is loved for its soft inside and slightly crispy outer layer. When cooked properly with ghee, it develops light or golden layers, which makes it more flavorful. The texture depends mainly on how well the dough is kneaded and rested. A well-rested dough gives softer or more elastic parathas. Sometimes we can add some salt at the time of kneading, if we don’t want any pairing and eat its salty taste.
This plain paratha recipe needs a few basic ingredients, which you don’t even think about before making it. In my home, it is usually made for breakfast a sidekick, mixed pickle and a cup of hot tea. They are a little heavier in texture than simple roti. My mother cooked them sometimes, not daily, but when I eat them, I feel very full and comfortable. It provides good energy and keeps you full for a long time. It is also versatile, as it can be eaten with any dish, and one thing that makes it special, it is made with three simple ingredients: wheat flour, water, and ghee.
Ingredients
Wheat flour is also called atta. I have used homemade chakki aata here. If you don’t have, you can use market ones.
Water to prepare the dough.
Ghee is used to make and roast the paratha. If homemade, it’s best; if not, try to use good-quality ghee.
How to make plain paratha recipe
Make Dough
1. Take one cup of wheat flour in a mixing bowl or a platter. You can add some ghee and salt here to make it smoother. I skipped them here because I didn’t like my paratha with them.
2. Now, add water little by little and knead it into soft, smooth dough.
3. When the dough is kneaded, cover it with a soft cloth and leave it for 20 minutes.
Triangle Method
4. After 20 minutes, take some dough and make a doughball of it.
5. Dust some flour on the doughball and the rolling board, and roll it into a 6-inch circle.
6. Apply the ghee on the rolled circle.
7. Now fold the half side of the circle and apply the ghee over it.
8. Again fold its half side and make a triangle shape.
9. Now dust some flour on it.
10. Gently roll it into a big triangle shape.
Square Method
11. Take another doughball and dust some flour on it, and roll it into a 6-inch circle.
12. Apply ghee all over the rolled circle.
13. Now fold two opposite sides in equal proportion and again apply ghee over it.
14. The remaining two sides from them fold one side to the other and form a square.
15. Sprinkle some dry flour on it.
16. Now roll it gently until it becomes a big square.
Roast Paratha
17. Heat a tawa/griddle on low to medium heat. When it gets heated, place a rolled triangle on it.
18. After a few seconds, turn it to the other side and apply 1 tsp of ghee.
19. Again, turn from another side and apply the ghee to this side too. Roast it til crunchy flakes have formed.
20. When the golden and crunchy flakes appear on the paratha, it is roasted properly. Remove it and repeat the same process with the rest of the parathas.
Serving
Plain paratha recipe is best served hot and fresh straight from the tawa. It tastes amazing with the mixed pickle and green chilli pickle for breakfast.
For a delicious pairing at breakfast with a cup of masala tea.
You can serve them with dry sabzi’s like aloo gobhi and dry aloo sabzi.
For a complete unch meal, serve it with aloo matar, homemade matar panner, palak paneer alongside a glass of masala chaas.
Pro Tips
- Use warm water for kneading the dough for a softer texture.
- You can add some ghee and salt when kneading a dough for salty parathas.
- Always rest the dough for at least 20 minutes for a soft and smooth texture.
- Cook the paratha on low to medium heat. High heat will burn the parathas.
- Applying a good amount of ghee while cooking for a better taste.
FAQs
1. Why is my paratha not soft?
Because dough may be hard or not rested properly. Knead the soft dough by using warm water and rest it properly.
2. Can I use ghee oil instead of ghee to make a plain paratha recipe?
Yes, you can use oil to make a plain paratha recipe, but ghee gives better flavour and texture.
3. Which is the best flour for the plain paratha recipe?
Whole wheat flour (atta), but you can use multi-grain atta if you want it more healthier version.
4. Is paratha better than roti?
No, parathas are generally higher in calories and fat than roti due to their cooking process and layering with ghee.
5. Are plain parathas healthy?
Yes, when made with whole wheat flour or atta, as they provide a good fibre and sustained energy.
6. Which shape is better, a triangle or a square?
Both are the same in taste. Shape is just for presentation, and you can make it any shape that you like.
7. How to pack parathas in a lunch box?
Let them cool slightly first, then wrap them in kitchen foil or a paper towel to keep them soft.
Plain Paratha Recipe – Soft Triangle and Square Paratha
Ingredients
- 1 cup wheat flour
- water for kneading dough
- ghee for roasting
Instructions
Make Dough
- Take wheat flour in a mixing bowl, add water, and knead it into soft and smooth dough.
- When the dough is ready leave it for 20 minutes.
Make a triangle shape
- After 20 minutes, make a doughball from it and dust some flour.
- Roll the doughball into a 6-inch circle.
- Apply ghee over it.
- Now fold the rolled circle in half, and apply ghee upon it.
- Again, fold it in half and sprinkle some flour on it, and make a triangle shape.
- Now roll it gently until it becomes a big triangle.
Making a square shape
- Take another doughball and roll it into a 5 to 6-inch circle.
- Apply ghee on it.
- Fold the opposite two sides of the circle and apply the ghee upon it.
- Now, the remaining two sides fold one side to the other, and it becomes a square shape.
- Dust some flour on it and roll it into a big square.
Cook Paratha
- Heat the tawa/griddle on medium heat.
- When it gets heated, place the rolled triangle on it.
- After a few seconds, flip it and apply ghee on it with a spoon.
- Now apply the ghee to the other side by turning it.
- Roast it from both sides until brown flakes appear.
- Repeat the same process with square paratha.
- Serve it hot with pickle or sabzi.
Notes
- Use warm water for kneading the dough for a softer texture.
- You can add some ghee and salt when kneading a dough for salty parathas.
- Always rest the dough for at least 20 minutes for a soft and smooth texture.
- Cook the paratha on low to medium heat. High heat will burn the parathas.
- Applying a good amount of ghee while cooking for a better taste.
