Why it works: Flour and ghee work together. They rank in the top 35% of all ingredient pairs, and cooks put them together in 539 recipes. The science ↓
Parathas
10 portionsIngredients
Directions
Make the dough
Place 2 ¼ cups (280 g) atta flour and a pinch of salt in a large bowl.
Rub in 40 g (1 ⅓ oz) ghee with your fingertips until fine and crumbly.
Make a well in the center and gradually add 3/4 cup (185 ml) cold water to form a firm dough.
Turn onto a well‑floured surface and knead until smooth.
Cover with plastic wrap and set aside for 40 minutes.
Shape the breads
Divide into 10 portions.
Roll each on a floured surface to a 13 cm (5 inch) circle.
Brush lightly with melted ghee or oil.
Cut through each round to the center and roll tightly to form a cone shape, then press down on the pointed top.
Re‑roll into a 13 cm (5 inches) circle again.
Cook and serve
Cook one at a time in hot oil or ghee in a frying pan until puffed and lightly browned on both sides.
Drain on paper towels.
Nutrition, whole recipe (rough)
Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Flour + gheetop 35% of all pairsSmell alikelowCooked together539 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Atta flour
- Forms the structure of the dough and gives the flatbread its body.
- Ghee
- Adds richness and tenderness by coating flour, and helps the layers separate and brown.
- Cold water
- Hydrates the flour so gluten forms a firm, workable dough.
The step that matters
Re-rolling the coiled dough. The rolled cone must be flattened gently to the same thickness so the layers stay separate and the paratha puffs evenly in the pan. Uneven or overly tight rolling can cause tearing or dense spots.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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