The thought of hot parathas make the mouth water. The wholesome North-Indian bread is not just healthy but a tasty meal when had with suitable accompaniments. Traditional use of whole-wheat flour and freshly clarified ghee makes layered parathas soft and fluffy. Vegetable, paneer or boiled pulse stuffing makes these even more delectable.

A healthy morning meal in a Punjabi or a North Indian family consists of atleast two big parathas eaten with curds and pickles.  While the wheat flour provides carbohydrates required by the body to release energy for daily activities, the stuffing of vegetable, pulse or paneer provides required protein and vitamins. Ghee or oil used in roasting of parathas makes up for the fat requirement of the body. Curds as an accompaniment adds calcium and protein quotient while giving a soothing effect to move out and work in the sun.

A parathasthus make a complete meal. Only, one has to keep a check on the quantity of ghee, oil or butter and the seasoning of salt(keep it less) to make it a healthy meal.

Making of a basic paratha

1 cup wheat flour
1 tspn Oil
A pinch of Salt
1 tblspn melted ghee

Mix all the ingredients except little flour and ghee, with water to make it a soft dough.
 Divide the dough into 6 equal portions.
• Roll each portion into a 4 inch diameter circle, using a little whole wheat flour for rolling, brush with melted ghee,
   fold into half to form a semi- circle, brush again with melted ghee and fold to make a triangle.
 Roll out into a 5 inch round paratha using a little flour.
• Heat a tava and cook each paratha on both sides, spreading a little ghee, till brown spots appear.
Repeat the procedure for remaining parathas
 Serve hot with fresh curds, salad and little pickle.


By Editorial Team

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