I've seen as many versions of this dish as there are cooks. Some recipes are rather straightforward and not unlike those for other flatbreads like rotis. The problem is, they end up looking and tasting no different than rotis. Others, modeled along the south Indian parotta, require tons of technique -- enough to make you throw up your hands and call in for chow mein.
My recipe produces a result that's not just crispy and layered and flaky and uber-delicious (exactly what a Khasta Paratha should be), but it's also easy enough that a child could make it. Really. I do away with all the complicated rolling instructions and instead use a technique not unlike that used for puff pastry (a trick I learned from watching Sanjeev Kapoor, one of my favorite Indian TV chefs). All you need is some time, and that's not dedicated time because you don't have to stand over a stove slaving away or anything like that.
My Khasta Paratha also does away with ghee, which is traditionally used in this dish and which, of course, is a cholesterol-packed animal product. Instead, I use heart-healthy canola oil. Use any flavorless vegetable oil you have on hand.
I made these parathas this past weekend and we had them with My Dad's Not-Mutton Mushroom Curry-- one of my most cherished recipes from this blog. Trust me, I wouldn't just pair it with just any old bread.
Here's the recipe. Enjoy, all!
Looking for more Indian flatbread recipes?
Khasta Paratha / Parotta Recipe
Khasta Paratha/Parotta
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¼ cup vegetable oil
- Water for kneading the dough
Instructions
- Place the flour, salt and 1 tablespoon oil in a bowl and mix until the oil has dispersed through the flour.
- Add enough water to make a stiff but pliable dough. Set the dough aside for at least 30 minutes so it can relax and roll out easily.
- Roll the dough on a floured surface into a rectangle, about 10 X 7 inches.
- Brush the entire top surface lightly with some oil, then dust lightly with a little flour.
- Lift the sides of the rectangle and fold them one over the other horizontally, so you have three layers.
- Place the rectangle of dough in the refrigerator on a flat surface, like a cookie sheet.
- After half an hour, pull out the dough, roll it again into a rectangle about 10 X 7 inches, brush with oil, dust with flour, and fold again to get three more layers. Put it back in the refrigerator.
- Repeat the entire process two more times.
- After you've folded and refrigerated the dough four times, roll it again into a rectangle and brush it with oil. This time, roll the dough horizontally the way you would a jelly roll.
- When you have a cylinder, tuck the seam under and, using a knife, cut it into 10 equal portions.
- Take one roll, flatten it, and then roll it into a circle, about 6 inches in diameter. Don't make the paratha too think, or you will end up flattening the layers. Use some flour to help you roll, if the dough sticks. Repeat for all the remaining 9 portions.
- Heat a griddle until it's piping hot. Lower the heat to medium-high, place a paratha on the griddle, and wait until bubbles appear.
- Flip over the paratha and lightly brush some oil on the surface. When the underside is cooked and golden-brown spots appear, flip over once more and cook for a few more seconds or until golden spots appear.
- Serve rightaway.
Radhika
Hi Vaishali, I had saved your mushroom peas korma (with coconut milk, poppy seeds, green chilis etc) a few years ago. I used to make it all the time, and now tried to dig it up but the link leads to me this page. Any chance you still have that recipe? It was the best mushroom side I've ever made!
Vaishali
Hi Radhika, I removed it because it didn't look like it was getting any interest, but I'll probably repost it soon. Happy you enjoyed it. Here's the recipe meanwhile.
MUSHROOM AND PEAS KORMA RECIPE:
1 8-oz package of crimini mushrooms (can use button or even shiitake), sliced
1 cup frozen green peas
1 large onion, finely diced
2 ½-inch sticks of cinnamon
2 cardamom cloves, seeds powdered
2 cloves
For the masala, grind together:
3 green chillies
1-inch piece ginger
¼ cup chopped coriander leaves
2 cloves of garlic
1 tsp coriander seeds, powdered
1 tsp poppy seeds
½ tsp fennel seeds (saunf), powdered
½ cup coconut milk
In a saucepan, heat the oil
Add the cinnamon, cloves and powdered cardamom and stir for a few seconds until fragrant.
Add the onions and saute until brown spots appear.
Add the mushrooms and stir until they soften, about 3-4 minutes.
Add the ground masala and stir well. Cook for about 3 minutes before adding ½ to 1 cup of water, depending on how runny you want your gravy to be.
Add the peas and salt.
Cook until the peas and mushrooms are tender, about five more minutes.
Check salt. Garnish, if desired, with coriander.
Sam
I love this recipe! It was very easy to follow, and the result is delicious. I make these every few weeks to eat with butter chicken. The parathas turn out very tasty and flaky. They hold up well and don't fall apart when you are eating them. My boyfriend and I used to order Indian take away regularly, but he prefers these parathas to the ones we ordered. So now he prefers if I make this recipe and we make our own butter chicken and rice. Thank you so much for sharing this recipe!
Vaishali
Hi Sam, that's lovely to hear. My husband Desi loves these parathas too--they are often on our menu. Thanks for sharing.
ANWAAR
WHAT IF I MAKE CHAPATI FROM DOUGH FOR PARATH FROM YOUR RECEPE AND STORE IT IN REFEGERATOR OVER NIGHT AND MAKE PARATHA IN THE MORNING WITH THE DOUGH CAN IT BE POSSIBLE TO MAKE THE GHEE PARATHA AND FEEL THE TASTE OF IT.PLEASE REPLY TO IT.
Hussain Bilal
Can I use corn or vegetable oil for frozen paratha?
Angelica
Can I cook this and eat the day after ? If so how can I store to keep fresh...
Vaishali
Store in an airtight container in the refrigerator and warm on the griddle before serving.
mrsj03
Fantastic thank you, just an fyi ghee is MUCH HEALTHIER for us than canola oil, which it's toxic to humans due to the way it is extracted. Ghee is natural. I am a nutritionist
Vaishali
That’s really not true about ghee being better. It’s packed with cholesterol like any dairy product. Natural and less processed fats like olive, avocado and coconut oil are much better. Also ghee comes from the suffering of cows who are pumped with hormones and their calves who are deprived of their mother’s milk and often end up in the veal industry.
Phil
Yes, no butter for me (risk of diabetes and chloresterol) I am using coconut oil. Will also try canola !
Trent
Ghee isn’t vegan suitable tho is it?
Vaishali
It comes from animals, so no, it isn’t.
Hywel
Once finished, are these suitable for freezing?
Vaishali
Yes!
Adam
Brilliant and very simple. Thank-you.
Vaishali
Glad you tried it!
Corinne
I'm craving dahl and paratha like I had in Sri Lanka, and this recipe seems amazing and super simple. But 9 is way too many for just myself. Can I refrigerate the dough after cutting the roll? Or even freeze it?
Thank you
Ashanti
I don’t know if it will work but i’m going to try this recipe with whole wheat! Really hope it will work. ??
Shammin
Found this recipe at the last minute when i decided to make parathas to go with a meat curry for lunch today. I made 8 parathas as i felt 10 would make tbem too small. Since i was rushed i only chilled for 15 minutes between each fold and it turned out so well and just like store bought! My husband and children loved it! Thank you!
sandhya
Nice recipe, Thanks for sharing.
Monika
Hi, thank you for sharing this recipe, it’s definitely a keeper! I made these last night and it turned out well, pure flaky deliciousness that my family enjoyed immensely. ☺️
fazu
Wow its very tasty ..fantastic
Anna
Wonderful recipe. My paratha came out so crispy and flaky! I used melted coconut oil.