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Tuesday, November 19, 2013

Malabar Paratha

I was in Pakistan for bari Eid last year and was quite surprised to learn that Maha (my super awesome, super cute and super talented cousin) solely (seriously!) survives on a diet consisting of chai, paratha and sometimes shoestring french fries with a sprinkling of chaat masala along with that oh so good chili garlic sauce!

Not that there is any lack of healthier, tastier alternatives, oh no.... she chooses to do this out of free will :-)

So I showed her how to make the best paratha imaginable!
The Malabar Paratha!

A great job she did :-) It was flawless, perfect.... and it was her first time making it :-)
Below is a picture of the one she made and then of her making it :-)


The amounts below will make two 5" parathas. This recipe can be easily be doubled or tripled... the ratio of flour and whole wheat I use is 3:1. You can change that ratio or use just whole wheat or just flour if you want.

Whole wheat 1/4 cup
All purpose flour 3/4 cup
Salt 3/4 tsp
Sugar 3/4 tsp
Room temperature water for kneading 1/2 cup plus 2 Tbs (amount could vary)
Ghee 1/4 cup (you can also use melted butter or oil)

Combine the dry ingredients in a bowl... mix well... and then add half the amount of water.
Begin kneading the dough and continue to add water as needed. After all the water has been added knead for about 4-5 minutes or until the dough is elastic and lump free. It should not be sticky.... add more flour if it is. Let this rest for about 30 minutes. Divide the dough in 2 parts and roll them in flour to make 2 balls.

Place a dough ball on a clean and lightly oiled surface. Flatten with your fingers or the back of your palm. Then use a rolling pin to roll it as thin as you possibly can in a rough shape. You can also grab the ends of the dough and stretch to make it even thinner. Paint the surface with some ghee. A lot of people do an accordion fold.... I think its quicker and results in more layers to roll up the flattened bread firmly like a jelly roll. Once its all rolled up and looks like a rope... make it even longer by pulling from the sides. Spread some more butter on it and coil it up, tuck the end in and make it into a ball again.

Once again on a floured surface flatten the ball and then roll out to about 5" diameter. Don't use too much pressure or you would lose the layers. Heat up a griddle.. drop about a teaspoon of ghee on it and cook the bread. It should take about 2 minutes on each side to cook fully on medium high. Add some more ghee when you flip sides.

While the cooked bread is still hot place it on a kitchen towel and crush the bread towards the center with your hands.. this will release the layers. Enjoy with your favorite curry!



  1. Anonymous27/1/14 15:52

    Wow .. I really like ur recipe .. u make me homesick .. I'm from lahore too