Plain Paratha or as it is known as Tawa or Sada Paratha is a paratha which goes very well with any dal or subzi especially paneer subzi. I love this plain paratha because of the fact that it is easy to make and can be served in so many food combinations. For subzi and dal recipes that go well with Tawa Paratha check Aloo Gobi, Mix Veg, Bhindi Fry and Dal Palak.
This Plain Paratha is made of wheat flour which is a good source of carbohydrates, fibre, protein, B vitamins and phosphorus. Thus it is better for health than any roti/ paratha made from refined flour (maida). I always make it a point to check if the roti/ paratha that I am ordering in a restaurant are made up of wheat flour.
- 2 cups Wheat flour/ Gehu ka aata
- A little over ¾th cup Water/ Paani
- Salt/ Namak as per taste
- Oil/ Tel for kneading the dough and for cooking the parathas
- Ghee (if required) for cooking the parathas
Step by step instructions to prepare Plain Paratha :
For kneading the dough:
- Take wheat flour in a plate/ broad bowl.
- Add salt to it and mix.
- Add oil and mix well till it gets evenly applied to the flour.
- Start kneading the dough by adding water in parts.
- The dough for parathas is a little firm than the dough for chapatis.
- Once the dough is almost ready, apply some more oil to it and knead a little more.
- Cover and keep it aside for 15-20 minutes.
- After 15-20 minutes, knead the dough a little more.
For making triangular folded plain paratha:
- Take a medium sized (the size that is usually required for making chapatis) dough ball and roll it into dry flour.
- Roll the dough ball into the size of a puri (about 3-4 inches in diameter).
- Spread some oil on the dough circle (puri). Tip: Also spread a pinch or two of the dry flour on the oil. This will make the layers of the Tawa paratha more defined.
- Fold the dough circle into half and press lightly.
- Apply some oil on this half folded dough.
- Fold again from the middle and press gently. This time you will get a folded triangle.
- Dust some flour on the rolling board and roll the paratha keeping the triangular shape more or less intact. Roll evenly at the centre and on all the sides.
For making round plain paratha:
- Follow the first 3 steps mentioned above for making triangular folded plain paratha.
- Fold the dough circle from all the sides like the way it is done while making Aloo paratha or any stuffed paratha. Bring the folded dough in the middle of the dough circle and gently press to form a flat dough ball. You may also press it evenly on all sides as shown in the video to give it a round shape.
- Dust some flour on the rolling board and roll a circular paratha which is slightly thicker than a chapati.
For cooking the parathas:
- Heat Tawa (griddle) and let it become medium hot. Keep the gas flame on medium.
- Place the paratha on the tava and let it cook partially from one side. Flip it.
- Apply some oil/ ghee on the half cooked side.
- Let the other side also get cooked partially. Flip again.
- Apply oil/ ghee on the other side.
- Now let the paratha get cooked evenly on both the sides till brown spots appear on it.
- Cook all the parathas in this manner.
Serve the parathas hot or stack them in a roti basket or on a vessel which will let them get some air at the bottom. This will prevent them from getting soggy. After a few minutes you can keep them in a casserole.
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WATCH PLAIN PARATHA RECIPE VIDEO HERE: