Parathas are an Indian unleavened bread and an integral part of many Indian meals. Any subzi (vegetable) or curry dish can be fabulous when accompanied with fresh, hot parathas. Try this recipe. It’ll be worth your while! Although we refer to this recipe as Chapatti in the video, this is actually a Paratha recipe. The difference between the two is that Chapattis are cooked without oil whereas Parathas are pan fried
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11 Responses to “Paratha/Chapatti – Indian Bread How-to Video”
Thanks Preethi. Regarding freezing the dough – figure out how much atta(dough) you want to freeze and wrap it in clingwrap…make sure there are no air bubbles/pockets. Freeze in your freezer. I make a 20lb bag of atta in 1 shot and then take out one doughball at a time and use it. I take the dough out the night before so it is thawed and ready to use the next day. So use one and take another out for the following day….
Regarding keeping Chapatis/Parathas soft…store them in a air-tight insulated container…they will remain warm and soft a lot longer.
G’Luck!
Hi, u guys.
Great job,ur show!!
Am hard pressed for time in the mornings, how do u suggest i store kneaded dough overnight to use it the following morning and still keep it soft and fresh. plz help…
Keep kneaded dough in an air-tight plastic container (or zip-lock bag)in the refrigerator. When you are ready to use it, just put it in a microwave safe dish and defrost it for 10-15 secs. Be sure to use the defrost button and not the cook button. If you have a little time in the morning, just keep it out at room temp for a little while and it should be fine.
As I’m a veggie and live in London I eat lots of Indian food. I’m also pretty good at cooking, too. One thing I never seem to get quite right is dosai. They never seem to come out as crisp as they are in the restaurant. If you could give any tips on getting the batter right that would be great. I’m working my way through your subzi recipes and they’re great.
Excellent site, thanks.
You guys are doing a great job!! I tried Kichidi, Khadi, Egg Curry that you posted and they came out so yummy. Thanks for sharing the recipes and the best part is showing them how to make. I’ll definitely try out all the recipes you posted. And I look forward to more. Also thanks for the tips you give while cooking.
I love all your videos! It’s much easier then reading recipes in a book. I would like to know what is the paratha stand called and where could I get one like that? I’ve seen wooden ones but I’d prefer steel. Thanks and keep up the curry work!
I think it is called “Chakla” in hindi but I’ve always called it “Adni”. You will probably find one in one of the larger Indian Grocery Stores which sell pots/pans/utensils, etc. Another option is to get a Lazy Susan (a marble one) from Bed Bath & Beyond or Linens n Things. Those also work great.
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August 21st, 2007 at 7:38 pm
the video is awesome!.
how to freeze the dough? and how to make sure that the chapati remains soft. tell me plzz!!
[Reply]
August 21st, 2007 at 11:02 pm
Thanks Preethi. Regarding freezing the dough – figure out how much atta(dough) you want to freeze and wrap it in clingwrap…make sure there are no air bubbles/pockets. Freeze in your freezer. I make a 20lb bag of atta in 1 shot and then take out one doughball at a time and use it. I take the dough out the night before so it is thawed and ready to use the next day. So use one and take another out for the following day….
Regarding keeping Chapatis/Parathas soft…store them in a air-tight insulated container…they will remain warm and soft a lot longer.
G’Luck!
[Reply]
August 22nd, 2007 at 2:55 pm
thanks a lot!!
[Reply]
October 16th, 2007 at 4:09 am
Hi, u guys.
Great job,ur show!!
Am hard pressed for time in the mornings, how do u suggest i store kneaded dough overnight to use it the following morning and still keep it soft and fresh. plz help…
[Reply]
October 17th, 2007 at 1:42 am
Keep kneaded dough in an air-tight plastic container (or zip-lock bag)in the refrigerator. When you are ready to use it, just put it in a microwave safe dish and defrost it for 10-15 secs. Be sure to use the defrost button and not the cook button. If you have a little time in the morning, just keep it out at room temp for a little while and it should be fine.
[Reply]
October 17th, 2007 at 6:40 am
thanks, looking fwd to more videos.
[Reply]
November 9th, 2007 at 10:16 pm
Great Fud guys….
Please do keep posting recipes
[Reply]
November 30th, 2007 at 11:42 pm
As I’m a veggie and live in London I eat lots of Indian food. I’m also pretty good at cooking, too. One thing I never seem to get quite right is dosai. They never seem to come out as crisp as they are in the restaurant. If you could give any tips on getting the batter right that would be great. I’m working my way through your subzi recipes and they’re great.
Excellent site, thanks.
[Reply]
December 4th, 2007 at 8:15 pm
Hi Anuja/Hetal,
You guys are doing a great job!! I tried Kichidi, Khadi, Egg Curry that you posted and they came out so yummy. Thanks for sharing the recipes and the best part is showing them how to make. I’ll definitely try out all the recipes you posted. And I look forward to more. Also thanks for the tips you give while cooking.
[Reply]
March 2nd, 2008 at 4:40 am
I love all your videos! It’s much easier then reading recipes in a book. I would like to know what is the paratha stand called and where could I get one like that? I’ve seen wooden ones but I’d prefer steel. Thanks and keep up the curry work!
[Reply]
March 3rd, 2008 at 5:11 pm
Hi Marie,
I think it is called “Chakla” in hindi but I’ve always called it “Adni”. You will probably find one in one of the larger Indian Grocery Stores which sell pots/pans/utensils, etc. Another option is to get a Lazy Susan (a marble one) from Bed Bath & Beyond or Linens n Things. Those also work great.
[Reply]