Dough
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| All-Purpose Flour (Maida)or whole wheat flour (atta) | 4 cups (500 g) | 500 g | 1 kg | 1.5 kg | 2 kg |
| Salt | 1 tsp | 6 g | 12 g | 18 g | 24 g |
| Waterroom temperature; adjust for flour type | 1 1/2 cups (350 ml) | 350 mL | 700 mL | 1.05 L | 1.4 L |
| Oiladded after first rest | 1 tbsp (15 ml) | 15 mL | 30 mL | 45 mL | 60 mL |
Filling and Topping
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Crushed Garlicadjust to preference | to taste (~2 tbsp) | 20 g | 40 g | 60 g | 80 g |
| Green Chiliadjust to spice preference; omit for kids | to taste (~2, finely chopped) | 20 g | 40 g | 60 g | 80 g |
| Fresh Coriander | small handful, finely chopped | 15 g | 30 g | 45 g | 60 g |
| Red Chili Flakesreduce or omit for kids | to taste (~1 tsp) | 2 g | 4 g | 6 g | 8 g |
| Ghee or Oildesi ghee recommended for best flavor | for brushing (~2 tbsp) | 30 mL | 60 mL | 90 mL | 120 mL |
For Cooking
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Oil or Ghee | for pan-frying (~3 tbsp) | 45 mL | 90 mL | 135 mL | 180 mL |
| Dry Flouruse sparingly; too much makes paratha soft, not crispy | for dusting (minimal) | — | — | — | — |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 | Swap4 |
|---|
| All-Purpose Flour (Maida) | 1 cup plus 3 tablespoons cake flour (not advised for cookies or quick breads) | 1 cup self-rising flour (omit baking powder and salt from recipe)Reader suggestion:\xa05/8 cup potato flour | 1–1/4 cups rye flour or coarsely ground whole-grain flour | 1 cup cornmeal |
| 1 | 1 | 1 | 1.25 | 1 |
| Crushed Garlic | Garlic powder | | | |
| 1 | 0.125 | | | |
| Green Chili | Dried chili flakes | | | |
| — | — | | | |
| Fresh Coriander | Ground coriander | | | |
| 1 | 0.75 | | | |
| Dry Flour | 1 cup plus 3 tablespoons cake flour (not advised for cookies or quick breads) | 1 cup self-rising flour (omit baking powder and salt from recipe)Reader suggestion:\xa05/8 cup potato flour | 1–1/4 cups rye flour or coarsely ground whole-grain flour | 1 cup cornmeal |
| 1 | 1 | 1 | 1.25 | 1 |
Method
- Mix flour and salt in a large bowl. Add water gradually and knead into a semi-soft dough – not too stiff, not too soft. Cover with a damp cloth and rest for 15 minutes.
- After resting, add 1 tbsp oil to the dough and knead well for 3 to 4 minutes until the oil is fully absorbed and the dough is smooth. Cover with a damp cloth and rest for 20 to 25 minutes.
- Divide the dough into 6 equal portions. Roll each into a smooth ball.
- Lightly oil your work surface (do not use excess dry flour – too much dry flour prevents crispiness). Flatten one dough ball by hand into a thin, even disc.
- Brush or spread a thin layer of ghee or oil over the entire surface of the disc.
- Sprinkle crushed garlic, chopped green chili, chopped coriander, and red chili flakes evenly over the disc. Press gently with your hand or the back of a spoon so the toppings stick to the dough.
- Starting from one end, fold the dough in pleats (like making a fan), working your way across. Then coil the pleated strip into a round spiral. Press down gently to form a disc.
- Repeat with all portions. Let the formed discs rest for 5 to 10 minutes. This resting step helps the layers stay intact during cooking.
- Heat a tawa or flat griddle over medium heat.
- Place a rested disc on the work surface and press it out by hand to the desired thickness – do not use a rolling pin. Hand-pressing preserves the layered flakes.
- Place the paratha on the hot tawa. When one side starts to colour and small bubbles appear, flip it. Drizzle a little oil around the edges and press lightly with a spatula for even cooking.
- Cook both sides until golden brown with crispy spots. Repeat with the remaining discs.
- Serve hot, optionally breaking the paratha open to show the layers. Pairs well with potato curry, raita, pickle, or tea.
Notes
Servings: 6 (per paratha). Per serving (estimated): 365 kcal, 60 g carbs, 8 g protein, 10 g fat, 2 g fiber. Macros estimated from ingredient quantities and standard oil absorption; actual values depend on cooking oil used and flour type (whole wheat adds fiber).
Key tips from the original: do not use a rolling pin, press by hand; use minimal dry flour; rest the formed discs before cooking; and a medium flame gives the best balance of crisp exterior and soft interior.