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Paratha
Sarapan • Malaysia
How to Make Paratha (Traditional & Healthy Version)
Paratha is a beloved staple in Malaysian breakfast culture, especially within the vibrant North Indian community that has flourished in Malaysia for generations. This flatbread is cherished for its flaky, layered texture and comforting warmth. In Malaysia, you’ll find paratha served at bustling mamak stalls and home kitchens alike, often accompanied by dhal, kari sayur (vegetable curry), or a simple side of yogurt. Its mild, buttery aroma and inviting golden brown appearance make it a staple for all ages. What sets Malaysian paratha apart is the local twist—sometimes incorporating fragrant ghee, a touch of wholemeal flour, and the option to include herbs like daun ketumbar (coriander leaves) or even pandan for a subtle aroma. Paratha is more than just food; it’s a symbol of Malaysia’s multicultural tapestry, enjoyed by Malaysians of all backgrounds. This healthy version uses less oil, wholegrain flour, and local ingredients to suit today’s health-conscious eaters, without sacrificing the classic taste and texture that make paratha a breakfast favorite.
Bahan-bahan(untuk 1 large paratha (approx. 80g) with a side of dhal)
- 1 cup Whole wheat flour (tepung gandum)
- 1/2 cup All-purpose flour (tepung serbaguna)
- 2 tablespoons Low-fat plain yogurt - pilihan
- 2 tablespoons Olive oil (or minyak jagung)
- 1/2 cup (as needed) Warm water (air suam)
- 1/2 teaspoon Salt (garam)
- 2 tablespoons, chopped Coriander leaves (daun ketumbar) - pilihan
- 1 teaspoon Pandan extract (air pandan (optional, for aroma)) - pilihan
- 1 tablespoon Light spread margarine (for brushing layers) - pilihan
Arahan
- 1
In a large bowl, combine whole wheat flour, all-purpose flour, and salt. Mix well.
2 minutes
Sift flours for a softer dough.
- 2
Add olive oil and yogurt to the flour mixture. Mix until crumbly.
2 minutes
Yogurt adds tenderness and subtle tang, but can be omitted for a vegan version.
- 3
Gradually add warm water and knead into a soft, smooth dough. Cover with a damp cloth and rest for 10 minutes.
12 minutes
Resting the dough relaxes gluten for easier rolling.
- 4
Divide dough into 4 equal balls. On a lightly floured surface, roll one ball into a thin oval.
2 minutes
Roll as thin as possible for more layers.
Kenapa hidangan ini sihat
This healthy paratha is lower in fat and calories compared to traditional versions, thanks to the use of olive oil and whole wheat flour. It is rich in complex carbohydrates and dietary fiber, helping with satiety and blood sugar control. By including local herbs and minimizing processed ingredients, this recipe supports a balanced Malaysian vegetarian diet and is suitable for those seeking wholesome, nutritious meals.
This Malaysian paratha recipe uses whole wheat flour for added fiber, supporting digestive health and sustained energy. The use of olive oil and reduced margarine minimizes saturated fats, while yogurt brings in probiotics and protein. Fresh herbs like daun ketumbar and optional pandan add antioxidants and micronutrients. Enjoying paratha with dhal or vegetable curry increases protein, vitamins, and minerals, making this a well-balanced breakfast option.
Petua
- 💡Tip 1: Knead dough until smooth for best layering.
- 💡Tip 2: Rest dough well to make rolling easier.
- 💡Tip 3: Use a hot pan and minimal oil for crispy yet healthy results.
Penyimpanan & hidangan
Store cooked paratha in an airtight container for up to 2 days at room temperature, or freeze for up to 1 month. Reheat on a dry pan or toaster for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 210.0 kcal |
