Life Without Alu?: Plain Paratha (Fried Flat Bread)

Parathas are those crispy fried breads which go very well with any torkari (stir fry) or curry. Now if you have already read my articles on Methi Saag Paratha and French Paratha you have an idea on how the dough is kneaded. While those articles focused on adding extra ingredients like Methi Saag or Alu Chicken Pur in the dough, this article will focus on the Plain Parathas which are not only the most common type of flat breads after Rotis but also the quickest brunch options.

Parathas are prepared by kneading Whole Wheat Flour with All Purpose Flour. While we can very well use a Roti dough for making Parathas, I like to add just a pinch of salt with some Meon (Oil) while kneading the Paratha dough. Since the Parathas are prepared without any leavening (Baking Powder or Soda), Meon makes them crisp and helps them to puff up while frying.

Now since the Parathas contain oil, they are not considered a healthy daily meal option and you may feel tempted to go for Roti which contains only Whole Wheat Flour. However, Rotis are baked on an open flame which helps to get it puffed and charred and this needs a bit of experience, hence for a new cook I always recommend to start their Indian Bread baking understanding with Parathas which are prepared completely on the skillet.

As the Parathas are thicker than Rotis, they make very good brunch or tiffin options. I remember I used to take plain Parathas in my tiffin every other day and enjoy them with a slice of Mango or Chili pickle. The quick preparation of Parathas is sure a life saver on weekend brunches when we get up late and feel super hungry. The leftover Torkaris and Curries go very well with hot crispy Parathas.

Traditionally, plain Parathas are rolled in a triangular shape and Stuffed Parathas are rolled in a circular shape but you can roll them in whatever shape you like best, in fact, feel free to use a Tortilla Maker. Kneading and rolling the dough is a fun activity for the kids as well. Give them a small amount of dough and some cute Cookie Cutters. Even the picky eaters can’t refuse a meal if they have participated in its preparation. You can also surprise them by serving a gingerbread shaped Paratha for their meal.

So this weekend, surprise your family members by serving them a crisp Paratha with a Sabji.

“Happiness is – Hot Paratha from the Skillet”.

Ingredients:

Whole Wheat Flour - 1 Cup
All Purpose Flour - 1 Cup
Oil – 4 Tablespoon Plus more for frying
Salt - ½ Teaspoon
Water – about 1 cup (preferably Lukewarm)

Others:

Frying Spatula
Oil Brush or Oil spray

Directions: Kneading the Dough by Hand

Wash your hands, you will be using them a lot.
In a large bowl mix the Whole Wheat Flour, All Purpose Flour and Salt. Mix using either your fingers or a whisk.
Now add 4 tablespoons of Oil in the flour. Mix the oil with your fingers until you get a sandy texture.
Add water, a little at a time, and knead into a dough. You may need a few extra tablespoons of water if the dough feels tough. It should be soft and slightly sticky. Keep kneading it for another minute.
When the dough feels smooth, cover the bowl with a kitchen towel or plastic wrap and let the dough rest for 15 minutes.

Directions: Kneading the Dough using a Stand Mixer

Attach the Bowl and Hook to your Stand Mixer and connect it.
In the bowl, add the Whole Wheat Flour, All Purpose Flour and Salt and give it a whir on the lowest speed until its well blended.
Add the Oil and give it a whir again for a minute or two.
Now we start the kneading, start the mixer on lowest speed and slowly start adding half a cup of water in the flour. I give it time to knead and form the dough. If the sides are sticking with the bowl too much I switch off the mixer and clean the sides using a spatula.
I keep it running until the dough begins to come together adding a tablespoon of water at a time.
At this stage it will look dry, normally for 2 cups of flour, 1 cup of water will be sufficient so make sure not to add too much water at this stage. Keep running the mixer.
Now sometimes the dough turns out a bit stickier, I usually add a little flour and keep kneading it until its smooth and almost non sticky.
Remove the hook and cover the bowl. Let the dough rest for 15 minutes.

Directions: How to prepare the Paratha

Once the dough has rested, re-knead the dough for a few seconds. Then divide the dough into two equal parts. Roll each part into a log like a thick breadstick. Divide both the logs into 6 equal pieces.
Now these 6 pieces will make 6 Parathas. Take a piece of dough between your palms and roll it into a ball. Press the ball between your palms lightly to flatten it a little like a disc. Put all the other balls of dough back in the bowl and cover it. This will prevent the dough from drying out.
Now let’s make the Paratha, dip that disc of dough lightly into the All Purpose Flour. This will give it a smoother texture. Place the disc on the rolling board and start rolling it into a 4-inch round.
Now fold it in half and re-fold it in half. This will make it a small Triangular disc.
Dip this disc of dough again into the All Purpose Flour (very lightly) and roll it again.
I usually spread a little flour whenever the dough starts to stick on the board and roll it into a Triangle shape with even thickness on all sides.
Take a Plate on which you will keep the fried Parathas and line it with a paper towel.
Now let’s fry the Paratha. Heat a big Skillet over medium high heat. Transfer the rolled out Paratha to the pan and do this carefully. Lift the Paratha with both hands and place it on the skillet. If it folds while placing, carefully straighten it using a spatula.
Let it cook until you see bubbles forming. Flip the Paratha over using a spatula.
Use a brush to apply Oil on the Paratha (or Spray it) and let it cook for about a minute. You will see more bubbles forming. If you see a few reddish brown spots beginning to form, it’s ready.
Flip the Paratha and apply oil on this side as well and flip it again. This time, press onto the Paratha with your spatula on different places for 5-10 seconds. This will help it puff up.
Flip the Paratha back over and press the other side with your spatula for a few seconds.
Turn the heat down to medium low.
Transfer the cooked Paratha on the plate.
Serve the Paratha hot with Alu Shimla Mirch Sabji or any other Torkari.

Tips:

A Paratha is always a bit thicker than roti. In fact, it is easier to learn preparing a Paratha as the entire baking is done on the skillet.
Traditionally Plain Parathas are always rolled in a triangle shape, if you want to try circle or square shapes then make sure that the Paratha is cooked all the way and is not too thick. Depending on the thickness and shape it may take more or less time to cook.
If you have a Tortilla Press at home, you may want to use it as well.
The flour I use absorbs more water so in case your dough is sticky after following these instructions, just add a little more flour to the dough and keep kneading until its smooth and almost non sticky.
If I am using the Stand Mixer to knead the dough, I always follow a 2:1 ratio that means if I am adding two cups of flour, then I will add one cup of water. I do not mix all the water all at once but rather add small quantities of water every few seconds to allow the gluten to develop properly.
If at any time the Skillet gets too hot, turn the heat to medium and continue cooking. If it is taking too long to cook, then the skillet is probably on a lower heat than required. If the reddish brown spots are forming within a couple of seconds after you place the Paratha on the skillet, then it is too hot.
For a new cook, rolling and frying the Paratha at the same time can be overwhelming and you may want to lower the heat. Remember if the Paratha stays on the skillet for too long then its moisture will get all dried up and it will get hard so if you need time to roll the Parathas make sure to turn the heat to low and then again to high once you place the rolled Paratha on the skillet.
Switch on the vent/ exhaust so that the cooking fumes are drawn out.
Use an Oil spray to grease the Parathas
If the flour is sticky after the kneading, you can also add a little oil and continue kneading for a couple more minutes.

(Photo shows: Plain Paratha with Alu Kumro)

Recommended Reading:

2 comments:

Debjani Moitra27 June 2019 at 11:49
#lifewithoutalu #glassofwineforme #photooftheday #foodloverravi #UKCurry #breads #indianbreads #foodtalkindia #foodpic #food
#foodie #foodporn #foodlove #foodblogger #foodcritic #happyburping #foodphotographer #northindian #paratha #crispy
#dinedeliciousfood #foodfoodfood #foodfood #easycooking #easyrecipes #indiancooking #indianfood #punjabifood #desikhana #homechef
Debjani Moitra14 February 2021 at 13:43
#lifewithoutalu #plainparatha #paratha #parathas #flatbread #bread #indianbread #northindianfood #northindianbread #sabji #curry #gravy #indianfood #homemade #skillet

Got a question/ suggestion/ feedback? Post it here and I will get back to you :-)
Please do not post links or spams, those comments won't be published.