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–+ servings
A freshly cooked paratha on a rustic wooden table, featuring a golden, flaky surface with a crispy, layered texture. Some parathas are stacked, while one is torn open to reveal its soft, buttery layers. The parathas rest on a wooden platter, accompanied by a small dish of yogurt, a bowl of chutney, and scattered fresh cilantro leaves. Soft natural lighting enhances the warm, inviting tones.

Paratha

Portions:6
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Ingrediënten

  • 400 g wholemeal flour plus extra for dusting
  • 3 tablespoons vegetable oil plus extra for frying
  • salt
  • 600 ml water

For the filling

  • 1 tablespoon vegetable oil
  • 1 ⁄3 teaspoon cumin seeds
  • 3 green chillies deseeded and finely chopped
  • 1 teaspoon ground coriander
  • 30 g sultanas

Instructies

  • Put the flour, oil and salt into a large bowl and slowly mix in the water until a dough is formed.
  • Knead until smooth, then cover the dough with a clean cloth and leave for 20 minutes.
  • Meanwhile, make the filling.
  • Heat the oil in a frying pan and add the cumin seeds and chillies.
  • Fry, stirring, for 1 minute, then add the coriander and sultanas and mix well.
  • Cook gently, stirring now and then, for 5 minutes, then put to one side.
  • Divide the dough into small balls and lightly coat each ball with flour.
  • Roll each ball out on a lightly floured surface to form thin, flat breads, or parathas, about 5–10 cm/2–4 inches across.
  • Heat a griddle pan until hot.
  • Brush a paratha with a little oil and place on the griddle.
  • Add 2–3 tablespoons of the filling into the middle of the paratha and fold over to enclose.
  • Once the paratha has cooked underneath, turn it over and cook the other side until golden brown.
  • Repeat the process with the remaining parathas.

Notes / Tips / Wine Advice:

Serve warm
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Recipe Category Bread
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