🫓 Paratha
Paratha is an unleavened whole wheat flatbread that is folded with ghee and rolled again, so it puffs into flaky, layered sheets on a hot griddle. It is crisp at the edges, soft and chewy inside, with a buttery aroma. Parathas are eaten at breakfast with tea or alongside curries and dals for lunch and dinner.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g whole wheat flour (atta)
- 180 ml water
- 1/2 tsp salt
- 3 tbsp ghee, melted
Method
- Mix the flour, salt and water into a soft dough, knead 5 minutes and rest 20 minutes.
- Divide into 4 balls, roll each into a thin circle, brush with ghee and fold into a triangle or spiral.
- Roll the folded dough out again to about 15 cm.
- Cook on a hot griddle 1–2 minutes per side, brushing lightly with ghee until golden and flaky.
How to make it lighter
- Brush with a thin film of ghee instead of spooning it on: 1 tbsp ghee ≈ 120 kcal.
- Roll the parathas smaller and count one as a portion next to a vegetable curry.
- Pair with a protein-rich dal rather than another starch to keep the meal balanced.
History
Paratha belongs to the wheat-growing north of the Indian subcontinent, where layered griddle breads have been made for centuries. The name is usually explained as a combination of words for 'layers' and 'flour'. Today it is a daily bread across India, Pakistan, Bangladesh and in South Asian communities worldwide.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Paratha and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →