Desi Ghee Paratha (Traditional Chandni Chowk Style) (parota)

Ingredients

• 2 cups Whole wheat flour (atta) (Sifted)
• 1 tsp Salt
• 3/4 cup Water (Lukewarm)
• 4 tbsp Desi ghee (pure Indian clarified butter) (For dough and cooking)
• 2 tbsp Additional desi ghee (For frying each paratha)

Instructions

1. Make the dough

   In a mixing bowl combine the sifted whole wheat flour and salt. Add 4 tbsp of melted desi ghee and rub it into the flour until the mixture looks crumbly. Gradually add lukewarm water, mixing with your hand until a soft, non‑sticky dough forms.

   Time: PT15M

2. Rest the dough

   Cover the bowl with a damp kitchen towel and let the dough rest for 15 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT15M

3. Divide into balls

   After resting, divide the dough into 4 equal portions and roll each into a smooth ball about the size of a golf ball.

   Time: PT5M

4. Roll the parathas

   Lightly dust a clean surface with flour. Using a rolling pin, roll each ball into a 6‑7 inch (15‑18 cm) circle, about 2 mm thick. If the dough sticks, sprinkle a little flour on top and underneath.

   Time: PT8M

5. Heat the tawa

   Place the tawa on medium heat. Let it become hot (you can sprinkle a few drops of water; they should sizzle immediately).

   Time: PT2M

   Temperature: Medium heat

6. Cook the parathas

   Place one rolled dough on the hot tawa. Cook for about 1 minute until light brown spots appear. Brush the top with ½ tbsp desi ghee, flip, brush the other side with ghee, and cook another minute. Flip once more, press gently with a cloth, and cook until both sides are golden and flaky. Repeat for remaining dough, using fresh ghee each time.

   Time: PT8M

   Temperature: Medium heat

7. Serve

   Serve hot parathas immediately with pickle, curd, or a dollop of extra ghee.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

10 g

Fiber

4 g