The fresh, handmade paratha is buttery, and flaky, with tender inner layers and crisp outer layers that shatter as you tear it. The way it’s smeared with ghee or butter layered, and rolled by hand creates a distinct taste and texture, unlike that of its store-bought counterpart.

Paratha has been a staple in Pakistani breakfast. You can often observe the smell of searing butter on the Tawa in many Pakistani homes early in the morning. That is even true here in the Pakistani diaspora in Sterling, VA. The ‘desi’ kids grow up loving and devouring all those flaky layers as they are rushing toward their schools.

Paratha, when made here often evokes nostalgic memories with its rich flavor and unique aroma.

It can be prepared in many forms — triangular, square, round, or your artistic creation.

It can come as is or stuffed with a variety of vegetables or meats.

We here at Chaska serve Paratha as a roll but you can definitely experiment with it in a variety of ways at your home.

How Do You Make Paratha?

Paratha is made with 3 or 4 simple ingredients

  • flour,
  • salt,
  • oil,
  • and water.

The dough is shaped into smaller pieces and rolled out with a rolling pin.

Then comes a fun part of coating with a generous amount of ghee, and butter. You can shape it the way you want and this time – round, square, or triangle, and then given a final roll.

The paratha is then cooked on medium heat. You can first start without adding extra butter but as the bread starts to cook you can introduce more butter to coat an extra layer of crispiness until the paratha is golden-brown.

How to Serve Paratha

  • Eat right off the pan while it’s sizzling hot.
  • With some fried eggs and a cup of chai.
  • Pair it with sooji (also spelled suji) – a sweet, buttery treat.
  • Or serve it along with the vegetable sabzi.



If you are in the mood for a quick bite or need to try something new; come check us out at Chaska.


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