Paratha Recipe


This one is a very simple recipe. Just combine everything together and roll out! πŸ™‚

Recently, I heard a friend mentioning, how her parathas don’t turn out well. How I do it is – I heat my pan real hot while I roll out the paratha.. Add the rolled out dough, to the hot pan, and simmer the gas. Increase the heat as I flip it over. Repeat the flip, while keeping the flame constant. I add the ghee / oil second time around (flip).

If you do it differently, do leave it as a feedback πŸ™‚ Meanwhile, here’s a paratha recipe using 3 different flours…


Wheat flour – 2 cups

Maize flour – 1 cup

Gram flour – 1 cup (besan)

Salt – 1/2 tsp

Cumin seeds – 1 tsp

Green chili – 1 tbsp

Fresh coriander – 1 and half tbsp

Ginger – 1 tsp (minced)

Onions – 1 medium ( finely chopped)

Clarified butter – 2 tbsp (ghee)


  1. Mix all the above ingredients by adding water little by little
  2. You should have a hard ball of dough. (do not add too much water)
  3. Make balls of dough of equal proportions
  4. Roll them out thick with the help of wheat flour (for dusting)
  5. Fry them on a hot pan both sides twice. Apply ghee on your second time flip.
  6. Serve hot with mint chutney / pickle / plain yogurt / dal


*if the pan is too hot simmer the gas

* instead of onions, you can add chopped spinach / fenugreek leaves


Till next time…. happy cooking! πŸ™‚Β 


Naan Bread Recipe

Tasty nan bread
Creative Commons License photo credit: jofo2005

One thing that really amazd me in Europe was that almost everybody knew what Naan was and frequented Indian restaurants just for Naan and curry. So this particluar recipe is for you my friends sitting miles away and in absolute love with this unique for of Indian bread!

All purpose flour (maida) – 250 gms

Salt – 1/2 tsp

Powdered sugar – 1 and 1/2 tsp

Baking powder – 1/2 tsp

Soda bicarbonate – 1/4 tsp

Milk – 4 tbsp

Curd (yogurt) – 4 tbsp

Egg – 1 no.

Clarified butter (ghee) – 2 tbsp

Poppy seeds (Khus Khus) – 1 tsp each mixed with clarified butter

  1. Sieve flour along with salt and sugar
  2. Warm milk and curd slightly and add baking powder,soda bicarbonate, melted ghee and egg.
  3. Pour this mixture into gradually into the seived flour and knead to a pliable dough. Stretch and knead for 10 minutes. Oil your hand if required while kneading.
  4. Place the dough in a greased bowl, cover and keep it in a warm place (3-4 hrs)
  5. The dough will double in its size. Knead again and divide into equal portions (balls)
  6. Roll out the each portion into a oblong / triangular/ oval shape.
  7. Brush one side with water and spread khus khus on the other side.
  8. Place it on a warm griddle (tawa) with the side brushed with water facing the griddle or tawa.
  9. Invert the griddle and cook over direct flame
  10. In case you are baking them in an oven, then pre heat the oven on maximum temperature and place the rolled out naan on a baking sheet and bake for 4-5 minutes
  11. Just before serving pre heat the oven on broiler mode and broil the naan for 15-20 seconds and serve or alternatively you can brownΒ  then by holding the naan with tongs and showing it over direct flame for 10 seconds
  12. Drop a dollop of butter over the naan or serve as is as snacks or with curry!

Till next time…happy cooking!

Aloo (Potato) Paratha Recipe

India, Day 1
Creative Commons License photo credit: ampersandyslexia

My memories of Aloo Paratha goes back to those wintery days when mom used to make hot parathas while I used to savor it from my cosy blanket…ahh what days! πŸ™‚

There is no hard and fast rule when Aloo paratha can be had…you can have it for breakfast / lunch or dinner…the way you want. If you have left over mashed potato you know how you can recycle it! πŸ™‚
For Masala
Potatoes – 4-5 (boiled and mashed)
Onions – 2 medium (finely chopped)
Green chilli – 2 (finely chopped)
Coriander leaves – for garnish (finely chopped)
Coriander powder – 1 tsp heaped (better if freshly ground)
Chilli powder – 1 tsp
Dry mango / Aamchur powder – 1 tsp
Fennel powder – Β½ tsp
Cumin seeds – Β½ tsp
Salt to taste

To learn how to knead dough click here

  1. Mix all ingredients for masala and keep it aside
  2. Make balls with the dough for as many parathas you intend to serve
  3. Roll the dough slightly with a rolling pin.
  4. Place 1 tsp of masala and seal the dough from all corners
  5. Dust it with dry flour and roll till you get a 3 inch circle
  6. Heat pan and place the rolled dough
  7. Upturn the parantha using a flat spatula
  8. Smear little oil on the half cooked side and turn it again
  9. Repeat the process with the other side
  10. Cook both sides till it is nice and golden brown
  11. Serve hot with yogurt / curd and pickle

β€’Β Β Β  the dough when rolled and cooked minus the masala become plain parantha
β€’Β Β Β  minus the smeared oil it is chapatti! You can smear butter / oil / clarified butter post it is cooked or you can have it dry

till next time….happy cooking!!