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How to Make Paratha

Updated May 6, 2018
Taking a stab at cooking curry? Make sure to complement your dish with a perfectly precious paratha.

Ahh, the paratha – if you don’t know what it is, it's your lucky day! Originally from India, this delicious flatbread is one of the most popular side dishes in the region. Whether dipped in a savory curry, stuffed with potatoes and eaten by itself, or paired with hot tea, this unleavened little piece of heaven is super easy to make and is sure to be a hit with gastronomically adventurous guests at your next party.

Types of Paratha


There are many types of paratha – each region in India practically has its own variation of the dish. Add to that spinoffs from other countries like Pakistan and Singapore, and you have a smorgasbord of delicious bread to choose from. The aloo paratha, for one, is a version made by stuffing the dough with a blend of mashed potatoes and herbs. The gobhi paratha, on the other hand, is stuffed with cauliflower and spices – perfect for vegetarians looking for a new and exciting dish. Thinking of something more savory? Try the roti prata – a dish originally from Singapore and one of the most delicious meals in the world.

Make your own

Making paratha is seriously easy – choosing which dish to pair it with is probably harder! All you need is 2 cups of wheat flour, a pinch of salt, a cup of water and 2 tablespoons of ghee or clarified butter. Mix the ingredients together – adding the water a little at a time as you knead until a nice little ball of dough is formed. Divide the dough into six or eight pieces, depending on how big you want your parathas to be. Flatten each piece with a rolling pin to roughly the thickness of a tortilla. Now it’s time to fry! All you need to do is heat a griddle or cast iron skillet with a little bit of oil, fry the paratha one at a time until golden brown spots appear on each side, and voila!