How to Make the Perfect Pakistani Paratha?

Craving for crunchy parath?

I caught you!, LOL

When it comes to Pakistani breakfasts, nothing beats a warm, flaky paratha. 

But what makes the perfect Pakistani paratha? 

Is it the crispy, golden brown exterior? 

The layers of buttery dough? 

The hint of spices?

For me, the perfect paratha is a combination of all of these things. 

And after years of experimenting with different recipes and techniques, I've finally cracked the code. ;)

So, if you're ready to learn how to make the perfect Pakistani paratha, keep reading!

Ingredients

First things first, you'll need a few key ingredients:

• 2 cups of flour

• 1/2 tsp salt

• 1/2 tsp ajwain seeds (optional)

• 1/2 cup of water

• 1/4 cup of oil or ghee

Step by Step Process

Now, let's get started:

1. Mix together the flour, salt, and ajwain seeds (if using) in a large bowl. Slowly add the water, a little at a time, until the dough comes together.

2. Knead the dough for 5-10 minutes, until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

3. Once the dough has rested, divide it into small balls. Flatten each ball with your hands and then roll it out into a circle, about 1/4 inch thick.

4. Heat a griddle or skillet over medium-high heat. Place the paratha on the griddle and cook for 1-2 minutes on each side, until it starts to puff up and turn golden brown.

5. Now, comes the secret step that makes all the difference. Take a tablespoon of oil or ghee and spread it over the paratha, making sure to cover every inch. Flip the paratha and repeat on the other side. This will give your paratha that perfect, crispy exterior and buttery flavor that we all love.

6. Repeat this process with the remaining parathas, making sure to keep them covered with a clean kitchen towel to keep them warm and soft.

And there you have it, the perfect Pakistani paratha! 

Serve it up with a side of yogurt or chutney and enjoy the flaky, buttery goodness.

In my personal experience, I have found that the key to making perfect paratha is to be patient and not to rush the process. 

The dough needs to rest and the paratha needs to cook on a medium-high heat to get the perfect crispy exterior. 

And, of course, the secret step of spreading oil or ghee on the paratha while it cooks is crucial.

So, next time you're craving a traditional Pakistani breakfast, give this recipe a try and impress your family and friends with your paratha-making skills. 

Trust me, they'll be begging for the recipe!

10 Common Paratha Types

Here are 10 common types of parathas to satisfy your hunger:

1. Aloo Paratha - stuffed with spiced mashed potatoes

2. Keema Paratha - stuffed with ground meat

3. Paneer Paratha - stuffed with Indian cottage cheese

4. Gobhi Paratha - stuffed with grated cauliflower

5. Mirchi Paratha - stuffed with whole chili peppers

6. Gobi Ke Parathe - stuffed with grated cauliflower and fenugreek leaves

7. Aaloo Tikki Paratha - stuffed with potato patties

8. Mooli Paratha - stuffed with grated radish

9. Matar Paratha - stuffed with green peas

10. Onion Paratha - stuffed with finely chopped onions.