Eggless Paratha
  • All-Purpose flour or Maida- 1½ cups
  • Water- ½ cup
  • salt- ¼ tsp
  • Oil- 3 tbsp + more while flattening the dough
  • Ghee- while frying the parotta
  1. Combine the flour with water and salt to form a soft dough.
  2. After kneading the dough, pour 3 tbsp of oil over the dough.
  3. Cover the dough with wet muslin cloth and let it rest for 2 to 3 hours.
  4. After 2 to 3 hours, make medium sized balls out of the dough and keep aside.
  5. Place the ball dough on a wooden cutting board or chapathi board or you could use your cleaned dried counter top for this.
  6. Grease the dough with oil which will help you to flatten the dough.
  7. Using a rolling pin, roll the dough and flatten it as thin as possible.
  8. It's little hard to flatten it as the dough will bounce back, apple some pressure while doing this.
  9. The flattened dough wouldn't have to be round in shape and it will have breaks on it.
  10. Our goal is to flatten the dough as thin as possible.
  11. Fold the flattened dough from one side to make pleats.
  12. Holding on to one end of the pleated dough, tap the other end of the pleated dough on the board.
  13. You will see that the by doing so the length of the pleated dough will increase.
  14. Repeat this for 3-4 times until it is long enough.
  15. Now, starting from one end rotate the pleated dough to make it into a spiral.
  16. Repeat the same with the other dough and keep aside.
  17. Place the spiral shaped dough over the wooden board.
  18. Apply little oil, using your hands or rolling pin roll the dough to a medium round shape.
  19. You could apply oil while rolling the dough.
  20. Place a wide pan or tawa over medium heat and let it get hot.
  21. Add 1 tbsp of ghee to the pan and place the rolled dough on the pan.
  22. Let the bottom side turn light golden in color.
  23. Flip it to the other side, add ½ tbsp ghee and gently tap with the flat spatula.
  24. Let the other side turn slight golden in color.
  25. Keep flipping the sides and fry for some more time until both the sides cook well and turn golden brown in color.
  26. Don't leave it unattended, it will get burned very fast as it's frying in ghee.
  27. Remove the cooked and fried parotta from the pan and let cool slightly.
  28. Using both your hands gently pat the sides of the cooked parottas, this will help the parottas to relax.
  29. If you are a hard core non-veg serve paotta with chicken curry, if you are a hard core vegan serve with vegetable korma.
Leftover parottas could be refrigerated.

I've found that the refrigerated parottas when steam cooked ( stack the parottas on a glass bowl and cover the bowl with aluminum foil, place it on a deep bottomed pan with 1 cup water in it, cover the pan with its lid and cook for few minutes) for few minutes or so makes it really soft rather than heating it on the pan or microwaving it.

Tear the leftover parottas into small slices and combine with chicken roast to make a totally different dish called "Kothu Parotta" or "Stir fry Parotta".

Here is the recipe for Chili Pita I had posted last year, you could make Chili Parotta using this recipe. Add parottas instead of pita.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at