Ghee Paratha Recipe: Flaky, Layered Perfection
It's Sunday morning. You crave the warm, flaky parathas your grandmother used to make—golden, crispy on the outside, soft and layered on the inside, dripping with ghee. But every time you try making them at home, they turn out dense, chewy, or burnt. Store-bought frozen parathas taste like cardboard and contain preservatives. Restaurant parathas are expensive and often made with cheap oil instead of pure ghee. What if you could master the art of making restaurant-quality, flaky parathas at home—using pure A2 ghee—in just 35 minutes?
Paratha is more than just flatbread—it's a cultural icon, a comfort food, and a breakfast staple across India. The secret to perfect parathas isn't complicated ingredients or fancy equipment. It's technique: the right dough consistency, the layering method, and most importantly, using ghee instead of oil. Ghee creates those signature flaky layers, adds rich flavor, and makes parathas crispy without burning. Discover all the benefits of ghee for your health. In this comprehensive guide, you'll learn the exact step-by-step process to make perfect plain parathas, plus 5 delicious stuffed variations. Whether you're a beginner or looking to improve your technique, this recipe will transform your paratha game. Learn more about cooking with ghee.
🥞 Ghee Paratha Quick Facts
Why Ghee Makes Perfect Parathas (Not Oil or Butter)
1. Creates Flaky Layers
Ghee's unique fat composition creates distinct, flaky layers that oil cannot replicate. When ghee is brushed between dough layers and heated, it creates steam pockets that separate the layers, resulting in that signature flaky texture. Oil lacks the same fat structure and produces softer, less crispy parathas. Butter contains water (15-20%), which makes parathas soggy instead of crispy. Ghee is pure fat with no water content—perfect for layering.
2. High Smoke Point (No Burning)
Parathas are cooked on high heat (medium-high tawa) to achieve golden, crispy exterior. Ghee has a smoke point of 485°F, much higher than butter (350°F) or most vegetable oils (400°F). This means ghee won't burn or smoke during cooking, preventing bitter flavors and harmful compounds. Your parathas cook evenly, develop beautiful golden-brown spots, and taste clean—not burnt or greasy.
3. Rich, Authentic Flavor
Ghee has a naturally nutty, slightly caramelized flavor that's essential to authentic Indian parathas. This is the flavor you remember from your grandmother's kitchen or your favorite dhaba. Oil is flavorless and makes parathas taste bland. Butter has a different flavor profile and can taste heavy. Ghee strikes the perfect balance—rich but not overwhelming, enhancing the whole wheat flour's natural sweetness. Learn about A2 ghee health benefits.
4. Easier to Digest
Ghee is lactose-free and casein-free, making it suitable for those with dairy sensitivities. Unlike butter, which can cause digestive issues, ghee is gentle on the stomach. Ghee contains butyric acid, which supports gut health and reduces inflammation. When you eat ghee parathas, you feel satisfied but not heavy or bloated—unlike oil-based parathas that can feel greasy. Discover more about ghee's gut health benefits.
5. Nutrient Absorption
Whole wheat flour contains fat-soluble vitamins (A, D, E, K) and minerals that require fat for absorption. Adding ghee increases absorption of these nutrients by 300-400%. You get more nutritional value from the same paratha. Ghee also provides healthy fats that support brain function, hormone production, and sustained energy—perfect for a breakfast meal.
Classic Ghee Paratha Recipe (Step-by-Step)
Plain Layered Ghee Paratha
Ingredients
- 2 cups whole wheat flour (atta)
- 3/4 cup water (room temperature, adjust as needed)
- 1/2 teaspoon salt
- 6 tablespoons A2 ghee (divided: 3 tbsp for layering, 3 tbsp for cooking)
- Extra flour for dusting
Equipment
- Large mixing bowl
- Rolling pin (belan)
- Rolling board (chakla) or clean countertop
- Tawa or griddle (cast iron or non-stick)
- Pastry brush or spoon for ghee
Instructions
- Make dough: Mix flour and salt in large bowl. Add water gradually (start with 1/2 cup, add more as needed). Knead for 5-7 minutes until dough is soft, smooth, and slightly sticky. Dough should be softer than roti dough but not wet.
- Rest dough: Cover bowl with damp cloth and let rest for 15-20 minutes. This relaxes gluten and makes rolling easier.
- Divide dough: Divide dough into 6 equal portions. Roll each portion into a smooth ball.
- Roll first circle: Dust rolling surface with flour. Flatten one dough ball and roll into 6-inch circle (doesn't need to be perfect).
- Apply ghee: Brush rolled circle generously with melted ghee (about 1/2 tablespoon). Don't skip this—ghee creates the layers!
- Sprinkle flour: Lightly sprinkle flour over ghee-brushed surface.
- Create pleats: Starting from one edge, make pleats (folds) like a fan or accordion. You should have a long, pleated strip.
- Roll into spiral: Take one end of the pleated strip and roll it into a spiral (like a cinnamon roll). Tuck the end underneath.
- Flatten and rest: Gently flatten the spiral with your palm. Let it rest for 2-3 minutes (optional but helps).
- Roll final paratha: Dust with flour and roll the spiral into a 7-8 inch circle. Roll gently—don't press too hard or layers will merge.
- Heat tawa: Heat tawa/griddle on medium-high heat until hot (sprinkle water—it should sizzle immediately).
- Cook first side: Place rolled paratha on hot tawa. Cook for 1 minute until small bubbles appear and bottom has light brown spots.
- Flip and add ghee: Flip paratha. Brush top side (now facing up) with 1/2 tablespoon ghee.
- Cook second side: Cook for 1-2 minutes, pressing gently with spatula. Flip again and brush the other side with ghee.
- Crisp both sides: Flip 2-3 more times, pressing gently, until both sides are golden brown with crispy spots. Total cooking time: 3-4 minutes.
- Serve hot: Remove from tawa and serve immediately with yogurt, pickle, or curry!
Pro Tips for Perfect Parathas
- Dough consistency is key—too dry = hard parathas, too wet = sticky and difficult to roll
- Rest the dough—this makes it easier to roll and creates softer parathas
- Use enough ghee for layering—don't be stingy! This creates flakiness
- Roll gently—pressing too hard merges the layers
- Cook on medium-high heat—too low = dry parathas, too high = burnt outside, raw inside
- Press gently while cooking—this helps layers separate and puff up
- Serve immediately—parathas are best hot off the tawa
Nutrition (per paratha)
- Calories: 220
- Fat: 10g (healthy fats from ghee)
- Carbs: 28g (complex carbs from whole wheat)
- Fiber: 4g
- Protein: 5g
5 Delicious Stuffed Paratha Variations
1. Aloo Paratha (Potato)
Best for: Breakfast, kids, comfort food
Filling:
- 2 medium potatoes (boiled, peeled, mashed)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 tablespoon chopped cilantro
- Salt to taste
Method: Mix all filling ingredients. Take a dough ball, roll into small circle, place 2 tablespoons filling in center, seal edges, and roll gently into 7-inch circle. Cook as directed above.
2. Paneer Paratha
Best for: High-protein breakfast, vegetarians
Filling:
- 1 cup crumbled paneer
- 1 green chili (finely chopped)
- 1 tablespoon chopped cilantro
- 1/2 teaspoon cumin powder
- 1/4 teaspoon black pepper
- Salt to taste
Benefit: High in protein (12g per paratha), perfect for muscle building and satiety. Learn about ghee for muscle building.
3. Gobi Paratha (Cauliflower)
Best for: Low-carb option, winter season, weight management
Filling:
- 1.5 cups grated cauliflower (squeeze out excess water)
- 1 teaspoon grated ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon ajwain (carom seeds)
- 1 green chili (chopped)
- Salt to taste
Tip: Squeeze out water from grated cauliflower to prevent soggy parathas.
4. Mooli Paratha (Radish)
Best for: Winter breakfast, traditional favorite
Filling:
- 1.5 cups grated radish (squeeze out water)
- 1/2 teaspoon ajwain
- 1/2 teaspoon red chili powder
- 1 tablespoon chopped cilantro
- Salt to taste
Flavor: Slightly spicy, pungent, warming—perfect with yogurt and pickle.
5. Mixed Vegetable Paratha
Best for: Kids, nutrient-dense breakfast. Perfect for toddlers and young children
Filling:
- 1/2 cup grated carrots
- 1/2 cup boiled peas (mashed)
- 1/4 cup finely chopped beans
- 1/2 teaspoon garam masala
- 1 teaspoon ginger-garlic paste
- Salt to taste
Benefit: Colorful, nutrient-rich, great way to get kids to eat vegetables!
Common Paratha Mistakes and How to Fix Them
❌ Mistake: Parathas are hard and chewy
Fix: Dough is too dry. Add more water when kneading—dough should be soft and slightly sticky. Also, don't overcook parathas (cook on medium-high heat for 3-4 minutes total).
❌ Mistake: Parathas are not flaky
Fix: Not enough ghee during layering. Brush generously with ghee before pleating. Also, roll gently—pressing too hard merges the layers.
❌ Mistake: Parathas burn on outside, raw inside
Fix: Heat is too high. Cook on medium-high heat, not high. Also, don't roll parathas too thick—aim for 7-8 inch diameter.
❌ Mistake: Stuffed parathas break while rolling
Fix: Filling is too wet or too much filling. Squeeze out excess water from vegetables. Use 2 tablespoons filling max. Seal edges properly before rolling.
❌ Mistake: Parathas are greasy
Fix: Using too much ghee while cooking or heat is too low. Use just enough ghee to coat surface (1/2 tablespoon per side). Cook on medium-high heat so ghee is absorbed, not pooling.
See How We Make Pure A2 Ghee for Your Parathas
Your parathas deserve the purest ghee. Our A2 Cow Ghee is made from grass-fed Gir cow milk using the traditional Bilona method—hand-churned to preserve nutrients, flavor, and that authentic aroma. Every jar comes with video proof of purity because your family's health depends on quality ingredients.
Frequently Asked Questions
How do you make paratha flaky with ghee?
The secret to flaky paratha is the layering technique with ghee. After rolling dough into a circle, brush generously with melted ghee, sprinkle flour, then create pleats like a fan. Roll the pleated dough into a spiral (like a cinnamon roll), flatten it gently, and roll again into a circle. This creates multiple thin layers. When cooked on high heat with ghee, these layers separate and puff up, creating the signature flaky texture. The key is using enough ghee between layers (don't be stingy!) and cooking on medium-high heat so layers crisp up without burning. Ghee's high smoke point (485°F) prevents burning while achieving perfect crispiness. For extra flakiness, let the rolled paratha rest for 5 minutes before cooking—this relaxes the gluten and makes layers more distinct.
What is the difference between roti and paratha?
Roti and paratha are both Indian flatbreads, but they differ significantly in texture, preparation, and richness. Roti (chapati) is made with just flour, water, and salt—no fat added. It's rolled thin, cooked dry on a tawa, and puffs up into a soft, thin bread. Roti is lighter, lower in calories, and typically eaten daily with dal or vegetables. Paratha, on the other hand, is enriched with ghee or oil, creating flaky, layered texture. Parathas are thicker, richer, and more indulgent. They're brushed with ghee during rolling (for layers) and while cooking (for crispiness). Parathas can be plain or stuffed with potatoes, paneer, or vegetables. Nutritionally, parathas have more calories and fat due to ghee, but they're also more satisfying and provide sustained energy. Parathas are often eaten for breakfast or special meals, while rotis are everyday staples. Both are delicious, but parathas are the special-occasion, comfort-food version!
Can I make paratha without ghee?
Yes, you can make paratha without ghee by using oil (vegetable, canola, or coconut oil), but the flavor, texture, and health benefits won't be the same. Ghee is preferred for paratha because: (1) Flavor—ghee has a rich, nutty, slightly caramelized taste that oil lacks. Ghee parathas taste more authentic and satisfying. (2) Flakiness—ghee creates better layers and flakier texture due to its fat composition. Oil makes parathas softer but less crispy. (3) High smoke point—ghee (485°F) handles high heat better than most oils, preventing burning and harmful compounds. (4) Digestibility—ghee is lactose-free and easier to digest than butter. It contains butyric acid that supports gut health. (5) Nutrient absorption—ghee helps absorb fat-soluble vitamins from whole wheat flour. If you must avoid ghee, use coconut oil (similar smoke point) or avocado oil. However, traditional parathas are meant to be made with ghee—it's what makes them special. For health-conscious eaters, use ghee but control portion sizes (1 paratha with dal/vegetables is balanced).
How much ghee should I use for paratha?
For perfect parathas, use approximately 1 tablespoon ghee per paratha (total). This breaks down as: (1) Layering: 1-2 teaspoons melted ghee brushed on rolled dough before pleating. This creates the flaky layers. (2) Cooking: 1-2 teaspoons ghee for cooking on the tawa—brush on both sides while cooking for golden, crispy exterior. For 6 parathas, you'll need about 6 tablespoons (90ml) total ghee. Don't skimp on ghee during layering—insufficient ghee results in dense, non-flaky parathas. However, you can control the amount used during cooking if watching calories. For lighter parathas, use less ghee while cooking (just enough to prevent sticking), but always use adequate ghee for layering. The ghee used for layering is what creates the signature texture—it's non-negotiable for authentic parathas. Remember, ghee is calorie-dense (120 calories per tablespoon), but parathas are meant to be enjoyed in moderation as part of a balanced meal with vegetables, dal, or yogurt.
What are the best stuffed paratha fillings?
The best stuffed paratha fillings are versatile, flavorful, and pair well with ghee. Top 5 classic fillings: (1) Aloo Paratha (Potato)—mashed potatoes with spices (cumin, coriander, chili, garam masala). Most popular, kid-friendly, filling. (2) Paneer Paratha—crumbled paneer with herbs, green chilies, and spices. High-protein, vegetarian favorite. (3) Gobi Paratha (Cauliflower)—grated cauliflower with ginger, turmeric, and ajwain. Light, nutritious, aromatic. (4) Mooli Paratha (Radish)—grated radish with spices. Traditional winter favorite, slightly spicy. (5) Mixed Vegetable Paratha—combination of carrots, peas, beans, and spices. Colorful, nutrient-dense. For best results: Cook and cool filling before stuffing (prevents dough from becoming soggy). Season filling well (stuffing should be flavorful on its own). Don't overstuff (causes paratha to break while rolling). Seal edges properly (prevents filling from leaking). Serve stuffed parathas with yogurt, pickle, or butter for complete meal. Each stuffed paratha is a complete, satisfying meal—perfect for breakfast, lunch, or dinner!
Conclusion: Master the Art of Paratha Making
Making perfect parathas at home isn't difficult—it's about understanding the technique and using quality ingredients. With this step-by-step recipe, you now have everything you need to make restaurant-quality, flaky parathas that rival your grandmother's. The secret is simple: soft dough, proper layering with ghee, and cooking on the right heat.
Whether you prefer plain parathas for breakfast or stuffed parathas for dinner, ghee is the ingredient that makes all the difference. It creates those signature flaky layers, adds authentic flavor, and provides health benefits that oil cannot match. Start with the classic plain paratha, master the technique, then experiment with stuffed variations. Your family will love waking up to the aroma of fresh, hot parathas made with love and pure ghee!
Make Perfect Parathas with Pure A2 Ghee
Upgrade your paratha game with the richest, most flavorful ghee. Our A2 Cow Ghee creates the flakiest layers, adds authentic taste, and provides health benefits your family deserves. Every jar comes with video proof of purity.
Shop Pure Cooking Ghee →