wheat paratha

wheat paratha

Wheat Paratha-Kerala Style

I am a huge fan of Parathas, so as most of the Keralites. Whenever I go out to eat, paratha is a must for me. I don’t normally cook paratha at home because of the tiresome kneading and rolling involved in making these beautiful parathas. I have been experimenting with different recipes for sometime to find which would be the easiest at the same time would give me the best and soft parathas ever possible. And, here I am with this wheat paratha recipe which is very simple and the directions are very easy to follow.

wheat parathas

wheat parathas


  • Whole wheat flour -250 gms
  • Vegetable oil – 2 Tbsp
  • Luke warm water- 100 ml
  • Salt to taste


  1. In a bowl mix together flour,salt and 1 Tbsp of oil. (Reserve some flour for dusting)
  2. Add water little by little into flour to  give a smooth and pliable texture to the dough.
  3. Remove the dough from the bowl and transfer it to a clean table.
  4. Grease the table with little bit of oil to prevent the dough from sticking.
  5. Knead the dough and cover with a wet cloth for about 15-20 minutes.
  6. Knead the dough again and make flour equal sized balls.
  7. On a greased surface roll the dough using a rolling pin. Apply oil on top as well.
  8. At this point, you can lift the dough from one side to fold the dough like pleats.
  9. Then arrange the dough to get a pin wheel shaped dough.
  10. Spread the dough using hand by not pressing it too much as applying too much pressure might destroy the layers.
  11. Heat up skillet and cook the paratha on both sides applying generous amount of oil each side.

Note: The softness of the paratha depends on the number of folds you make, the more folds you make, the more layers you have and the more softer the paratha will be…

Bone Appetite & Happy Cooking!


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