Recipe
Ghee Paratha Recipe: Soft, Flaky & Golden
Why this works
- Soft inside, flaky golden layers outside — all from one simple dough.
- The secret is real ghee brushed between the folds and on the tawa.
- Ready in about 40 minutes, perfect with dal, curd or sabzi.
A hot ghee paratha, golden and glistening, is one of the simplest joys of an Indian kitchen. The trick to those flaky layers and that unmistakable aroma isn't complicated — it's good technique and, above all, real ghee. Here's how to get it right every time.
Ingredients
- 2 cups whole-wheat flour (atta)
- ½ tsp salt
- 1 tbsp A2 buffalo ghee (for the dough)
- About ¾ cup warm water
- 4–5 tbsp A2 buffalo ghee (for layering and cooking)
- Dry flour for dusting
Method
- Make the dough. Mix flour and salt, rub in 1 tbsp ghee, then add warm water gradually to a soft, smooth dough. Cover and rest 20 minutes — this is what keeps parathas soft.
- Layer it. Roll a ball into a circle, brush with ghee, dust with flour, and fold into a triangle (or roll into a pinwheel for laccha-style layers).
- Roll out. Gently roll the folded dough back out to a paratha, keeping the layers intact.
- Cook. On a hot tawa, cook until bubbles appear, flip, brush with ghee, and press gently. Cook both sides to golden-brown spots.
- Finish. Serve hot with an extra dab of ghee melting on top.
Why ghee, not oil? Ghee's high smoke point and rich flavour give parathas their golden colour and aroma without burning. Buffalo ghee is especially rich — more on that in buffalo ghee benefits.
Tips for perfect parathas
- Soft dough = soft paratha. Don't make it stiff, and always rest it.
- Medium heat. Too hot and it browns before the layers cook; too low and it turns hard.
- Generous ghee between folds gives the flaky layers.
- Use pure ghee — the flavour is the whole point.
Serve alongside our moong dal khichdi, or see more foods that taste better with ghee.
Golden parathas start with real ghee
A2 Farmer Buffalo Bilona Ghee — pure, aromatic, hand-churned.
Shop A2 Buffalo Ghee →