How to Make a Paratha: A Taste of Tradition

I learned to make Paratha at ten, but my love for wheat dough started earlier. As a toddler, I didn’t have clay to play with, so I used dough instead, crafting various shapes. Parathas are synonymous with Punjabi cuisine and a staple in North Indian households. Although the exact origin of Parathas is debatable; some say Punjab, others claim Kashmir. But the truth is, food transcends borders, and today, we enjoy dishes from all over the world. So here is How to Make a Paratha: A Taste of Tradition.

What is a Paratha?

A Paratha is a flatbread made from whole-wheat flour. It is shallow fried in ghee, and often stuffed with vegetables like boiled potatoes, radish, cauliflower, or Paneer (Indian cheese). We traditionally serve it with a blob of butter, a pickle, and a bowl of thick yoghurt.

Punjab: The Granary of India

Punjab is the granary of India, producing the highest amount of wheat. A Paratha is essentially layers of cooked dough, and rolling out the perfect circle is an art I mastered as a little girl. I vividly remember playing with my dolls and a proper set of kitchen utensils my mom carefully selected for me. With my rolling pin and board, I would roll out tiny rotis, which my mom would shallow fry on the griddle. My dad, ever the loving guinea pig, would eat them and shower me with praise. I still miss those days of being pampered by my dad.

The Art of Making Parathas

The traditional way to make a Paratha starts with a small dough ball rolled into a disc. Generously smear the disc with ghee (clarified butter), sprinkle it with salt and caraway seeds, and then fold it into various shapes. My mom preferred triangles, though she also made square and round ones. My triangular Parathas always remind me of the map of Peninsular India!

How to Make a Paratha: A Taste of Tradition

A Staple Breakfast

Parathas are a staple breakfast in many South Asian families. While they’re traditionally made with ghee, I tend to skip it. My mom, on the other hand, was very generous with ghee, both while rolling the dough and frying it. She’d serve it with a dollop of fresh homemade white butter—a treat I loved.

Parathas and Lassi: A Classic Combo

Paranthas and Lassi (a blend of whole cream yoghurt and sugar) are a classic Punjabi combination. The favourite way to eat a salt and caraway Parantha is to roll it up and enjoy it with masala tea or Indian chai. Dipping the Parantha into the sweet tea is simply divine.

The Shape Doesn’t Matter

I’ve made triangular and square Parathas, but the shape hardly affects the taste. Indian Parathas are calorie-dense, thanks to the ghee or butter used in cooking. While these ingredients enhance the flavour, I prefer using little on mine.

Happy Chomping!

If you’re inspired to learn how to make a paratha, try it. I hope you enjoy the process as much as I do. It’s more than just food; it connects to tradition and a slice of childhood nostalgia.