34 Glorious Paratha Marvels for Effortless Culinary Triumph
Welcome to a world where flaky, buttery parathas transform your kitchen into a haven of effortless culinary joy! Whether you're craving quick weeknight
Ingredients
Instructions
2 cups of all-purpose flour, plus a little extra for dusting
A generous pinch of salt
About ¾ cup of warm water
2 tablespoons of softened ghee or unsalted butter
½ cup of finely shredded unsweetened coconut
1 ½ teaspoons of ground cardamom (freshly ground if you can)
3 tablespoons of granulated sugar
A splash of neutral oil, like avocado or vegetable, for cooking
In a large mixing bowl, whisk together the 2 cups of flour and the pinch of salt.
Gradually pour in the ¾ cup of warm water while stirring with a fork until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead by hand for about 5 minutes, until it becomes smooth and elastic. Tip: The dough should be soft but not sticky; add a teaspoon more flour if needed.
Place the kneaded dough back in the bowl, cover it with a damp kitchen towel, and let it rest for 15 minutes.
While the dough rests, make the filling by combining the ½ cup shredded coconut, 1 ½ teaspoons ground cardamom, 3 tablespoons sugar, and 2 tablespoons softened ghee in a small bowl until it resembles wet sand.
Divide the rested dough into 8 equal-sized balls.
On your floured surface, roll one ball into a 5-inch circle.
Place about 1 ½ tablespoons of the coconut-cardamom filling in the center of the circle.
Gather the edges of the dough over the filling and pinch them tightly together to seal, forming a stuffed ball. Tip: Ensure no filling is peeking out, or it may burn during cooking.
Gently flatten the sealed ball with your palm, then carefully roll it out again into a thin, 7-inch circle, applying even pressure.
Heat a cast-iron skillet or non-stick pan over medium heat (about 350°F) and add a teaspoon of your neutral oil.
Place one rolled paratha in the hot skillet and cook for about 90 seconds, until you see small golden-brown spots forming on the bottom.
Flip the paratha and cook the other side for another 60-90 seconds, pressing down gently with a spatula. Tip: A few darker spots are good—they add flavor and texture.
Transfer the cooked paratha to a plate and repeat the rolling and cooking process with the remaining dough balls, adding a little more oil to the pan as needed.
