Garlic parathas
Garlic parathas are Indian flatbreads made from flour and minced garlic, cooked on a skillet until golden brown. These flavorful breads are easy to make and pair well with various dishes.
Cook time 12 min
Prep time 95 min
Ingredients:
1.50 cups all-purpose white wheat flour1 tsp salt
1/2 cup water
2 garlic cloves
Garlic parathas are a delicious and flavorful Indian flatbread that can be enjoyed with a variety of dishes. Made with simple ingredients like flour, garlic, and salt, this recipe is easy to prepare and perfect for a quick meal or snack.
Instructions:
- In a large mixing bowl, combine the all-purpose wheat flour and salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- Gradually add the water to the flour mixture. Use your hands or a spoon to mix the dough. Continue adding water slowly until the flour mixture forms a soft, pliable dough. You may need a little less or more water depending on the humidity and type of flour.
- Once the dough forms, knead it for about 4-5 minutes until it becomes smooth and elastic.
- Cover the dough with a damp cloth or plastic wrap and let it rest for at least 15-20 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
- While the dough is resting, peel and finely mince the garlic cloves. You want the garlic to be as fine as possible so that it incorporates well into the dough without creating lumps.
- After the dough has rested, add the minced garlic into the dough. Knead it in until the garlic is evenly distributed throughout the dough. This may take a couple of minutes to ensure thorough integration.
- Divide the dough into 6-8 equal-sized balls, depending on how large or small you want your parathas to be.
- Lightly dust your work surface and rolling pin with flour to prevent sticking. Take one dough ball at a time and flatten it slightly with your hands.
- Roll it out into a circular shape, about 6-8 inches in diameter. Try to make the thickness even to ensure the paratha cooks uniformly.
- Heat a skillet or griddle over medium heat until hot. Place the rolled-out dough onto the hot skillet.
- Cook for about 1-2 minutes or until you see bubbles forming on the surface. Flip the paratha using a spatula.
- Cook the other side for another 1-2 minutes until it develops brown spots. You can press the edges with a spatula to ensure even cooking.
- For a traditional touch, you can brush a little oil or ghee on both sides of the paratha while cooking, although this is optional.
- Once cooked, remove the paratha from the skillet and place it in a warm towel. Repeat the rolling and cooking process with the remaining dough balls.
- Serve the garlic parathas hot with yogurt, pickles, or your favorite curry.
Enjoy your homemade garlic parathas with a side of yogurt, pickles, or your favorite curry. These parathas are not only tasty but also versatile, making them a great addition to any meal.
Garlic parathas FAQ:
Cook each garlic paratha on a skillet or griddle for about 1-2 minutes on each side. Look for bubbles forming on the surface and brown spots to indicate doneness.
Yes, you can store leftover garlic parathas. Allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days or frozen for up to a month. Reheat on a skillet before serving.
You can use whole wheat flour or a gluten-free flour blend as substitutes. Note that this may alter the texture and flavor slightly. Adjust water as needed for the consistency of the dough.
The dough is kneaded enough when it is smooth, elastic, and no longer sticky. It should easily hold its shape without cracking when rolled out.
A medium-sized skillet or griddle (about 10-12 inches) is ideal for cooking garlic parathas. This will provide enough surface area for even cooking without overcrowding.
Cooking Tips:
- Ensure the dough is well-kneaded to achieve a soft and pliable texture, making it easier to roll out the parathas.
- Allow the dough to rest for at least 15-20 minutes before rolling it out. This resting period helps to relax the gluten in the flour, making the parathas softer.
- Roll out the dough evenly to ensure even cooking. Thick parathas may not cook properly, while thin ones can become too crispy.
- Cook the parathas on moderate heat to get a golden-brown crust. Too high heat can burn the parathas quickly, while too low heat can make them dry and chewy.
- Add a bit of oil or ghee to the pan before cooking each paratha to achieve a richer flavor and a slight crispness.
Nutrition Facts
6 ServingsCalories 110kcal
Protein 3.82g
Carbohydrates 24g
Fiber 0.96g
Sugar 0.09g
Fat 0.54g
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