Homemade paratha is appreciated for its flavour and texture.

Preparation Method

      For the Dough
    1. Mix all the ingredients for the dough.
    2. Knead to a soft dough. Cover and keep for 15-20 minutes.
    3. To smoothen the dough, apply ghee and knead again.
      To Proceed
    1. Roll the dough into 1 big rota of 8"- 10" diameter. Smear it with 2-3 drops of ghee.
    2. Sprinkle mixture of 1 teaspoon salt and 1 teaspoon red chilli powder on the rota instead of flour.
    3. Roll the rota like a Swiss roll. Cut the roll into 4 equal portions. Press the cut side flat.
    4. Roll each portion into a round of 5" diameter.
    5. Pre-heat the griddle, on a medium flame. Put the tikada on it.
    6. As light brown spots appear on the underside, turn it over.
    7. Apply ghee around the edges and on top of the tikada . Press gently with a spatula (tavitha).
    8. Remove when brown spots appear on both the sides.
    9. Repeat the same for the rest of the portions. Serve hot.


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    Serves : 4 Tikadas
    Ready In : 20 Minutes
    Level :
    Tithi :
    Cuisine :
      For the Dough
    1. 1/2 cup whole wheat flour
    2. 2 teaspoons ghee
    3. 3-4 tablespoons water
    4. Milk (optional)
    5. salt to taste (optional)
    6. 1/2 teaspoon melted ghee (to smoothen dough)
    7. For Rolling and Dusting
    8. 1 teaspoon salt
    9. 1 teaspoon red chilli powder
    10. 2-3 drops of ghee (melted, to smear)


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