Layered Parathas

Layered Paratha is like Indian pastry. Thin layered Paratha with taste of cumin seeds gives added taste. You can have it with variety of dips in breakfast or as Main course.

    Favourite Tags  

Potato     Tomato
Bhel        Curd
  Sprouted    Spinach
 Sweet     Rice
  Salad  Vrat
Layered Paratha

Preparation Time: 10 minutes

Cooking Time: 25-30 minutes

Serves: 4


1 cup wheat flour

1 cup maida

2 tablespoon rava

1 teaspoon powdered sugar

1 teaspoon salt

1 teaspoon cumin powder (optional)

1/4 cup ghee/clarified butter

1/4 cup melted butter



Take a bowl. Add wheat flour, maida, rava, salt, sugar and mix it well. Add water and knead hard dough. Cover it with a cloth and let it rest for 30 minutes. Knead it again for about 1 minute.

Make 8 balls from the dough.

Mix ghee and butter together.

Apply this mix on a rolling board or worktop. Take 1 ball and roll it as thin as possible. Take a knife or cutter and cut it into thin strips. Apply generous amount of ghee-butter mixture on it.

Slowly, scrap the strips and roll it together. Roll it and make a ball. Same way make all the balls.

Cover it and put it in the refrigerator for 30 minutes. (This process can be done before hand also.)

Take it out, apply ghee mixture on the rolling board and lightly roll the paratha.

Take a pan/tawa and heat it. Roast the paratha on both the sides using ghee mixture.

Serve it with curry.



Other option is roll the roti, apply ghee-butter mixture on it, sprinkle flour and make it small pleats(like we make a fan) and then roll it into a ball. Lightly roll the paratha and roast it smearing it with ghee-butter mixture.