October 30, 2026

Flaky Desi Ghee Paratha

Desi ghee paratha in front of a Dairy Gold desi ghee jar

Nothing beats a crisp, layered paratha cooked in real desi ghee on a Sunday morning. The ghee does two jobs here: brushed between the folds it keeps the layers apart so they puff and flake, and on the tawa it gives the outside a golden, crackly finish that oil cannot match.

Makes: 4 parathas · Prep: 30 minutes (including resting) · Cook: 15 minutes

Ingredients

  • 2 cups atta (whole wheat flour), plus a little extra for dusting
  • About ¾ cup water, as needed
  • ½ tsp salt
  • 4–5 tbsp Dairy Gold Desi Ghee, softened

Method

  1. Mix the atta and salt, then add water a little at a time and knead into a soft, smooth dough. Rub a few drops of ghee over it, cover and rest for 20 minutes so it rolls easily.
  2. Divide the dough into 4 balls. Roll one into a thin circle, about the size of a dinner plate.
  3. Spread half a teaspoon of ghee over the circle and dust lightly with dry atta.
  4. Fold it into a triangle (fold in half, then in half again) or roll it up like a rope and coil it into a spiral for a lachha-style paratha.
  5. Dust with atta and roll it out again, gently, to about the size of your palm spread wide.
  6. Heat a tawa on medium-high. Cook the paratha for about 30 seconds until small bubbles appear, then flip it.
  7. Spread half a teaspoon of ghee on the top, flip again and press the edges with a spatula so they cook through. Add ghee to the second side and cook until both sides are golden with crisp brown spots.
  8. Lift it off and crush it lightly between your palms (careful, it is hot) to open up the layers. Serve straight away.

Tips for flaky layers

  • Keep the dough soft. A stiff dough gives hard, chewy parathas.
  • Do not skip the resting time; the gluten relaxes and the layers separate better.
  • Use softened ghee rather than melted ghee between the folds. It stays in place and creates cleaner layers.
  • Medium-high heat is right. Too low and the paratha dries out; too high and it burns before the inside cooks.

How to serve

Have it the classic way with a cup of doodh patti chai and a fried egg, with achaar and dahi, or alongside an aloo or anday ki bhujia. A small spoon of ghee on top of the hot paratha is the traditional finishing touch.

Leftover dough keeps in the fridge for a day in a covered box. Let it come back to room temperature before rolling.