Plain Paratha
Sarapan • Malaysia
How to Make Plain Paratha (Traditional & Healthy Version)
Plain Paratha is a beloved Malaysian breakfast staple enjoyed across the country, especially in regions with strong North Indian influences. This simple yet delicious flatbread is a true reflection of Malaysia’s multicultural heritage, bringing together the art of Indian bread-making with local flavors and ingredients. Paratha is typically enjoyed fresh off the griddle, with a crisp golden exterior and a soft, flaky interior that makes it irresistible. In Malaysia, paratha is often served with dhal, curry, or a touch of yogurt, making it a satisfying and wholesome meal to start the day. The taste is subtly savoury, with a pleasant chewiness that’s perfect for soaking up gravies. Our healthy version of Plain Paratha uses minimal oil and whole wheat flour (tepung gandum), making it a lighter option compared to traditional recipes. Whether enjoyed during a family breakfast or as a quick lunch, this recipe captures the spirit of Malaysian cuisine: comfort, community, and a balance of taste and nutrition.
Bahan-bahan(untuk 2 parathas per serving)
- 2 cups Whole wheat flour (tepung gandum)
- 3/4 cup Warm water (air suam)
- 1 tbsp Olive oil (or minyak jagung for local flavor)
- 1/2 tsp Salt (garam)
- 2 tbsp Low-fat yogurt (yogurt rendah lemak, optional for softer texture) - pilihan
- 1 Pandan leaf (daun pandan, tied in a knot for aroma) - pilihan
- 1 tsp Ghee or unsalted butter (clarified butter, optional for brushing) - pilihan
- as needed Extra whole wheat flour (for dusting)
Arahan
- 1
In a large mixing bowl, combine whole wheat flour, salt, and olive oil. Mix well.
3 minutes
Use a fork or your fingers to evenly distribute the oil for extra flakiness.
- 2
Gradually add warm water and, if using, low-fat yogurt. Mix until a soft, pliable dough forms.
5 minutes
Add water slowly to avoid a sticky dough; knead until smooth.
- 3
Cover dough with a damp cloth and let it rest for 15 minutes. If using, place a pandan leaf on top for subtle aroma.
15 minutes
Resting the dough allows gluten to develop, resulting in softer parathas.
- 4
Divide dough into 4 equal balls. Dust each ball with flour, then roll out into 6-inch circles.
5 minutes
Keep the surface well-floured to prevent sticking.
Kenapa hidangan ini sihat
This healthy Plain Paratha recipe is a fantastic choice for balanced eating because it uses whole grain flour, which is rich in fiber and essential nutrients. By using less oil and incorporating low-fat yogurt, you get a lighter, more nutritious paratha without sacrificing flavor or texture. It’s suitable for vegetarians and can be adapted for various dietary needs, making it a wholesome breakfast or lunch option for the whole family.
Plain Paratha made with whole wheat flour is high in complex carbohydrates and dietary fiber, promoting satiety and digestive health. Using olive oil or minyak jagung instead of traditional ghee reduces saturated fat content, making this paratha heart-friendly. The addition of yogurt provides a source of probiotics and protein, while minimal use of oil keeps the calorie count moderate. This dish offers important B vitamins, iron, and magnesium, supporting overall wellness.
Petua
- 💡Tip 1: Kneading the dough well is key to soft, fluffy parathas.
- 💡Tip 2: Resting the dough with daun pandan infuses a gentle Malaysian aroma.
- 💡Tip 3: Use a non-stick skillet and minimal oil for a lighter, crispier paratha.
Penyimpanan & hidangan
Store leftover parathas in an airtight container at room temperature for up to 8 hours, or refrigerate for up to 2 days. Reheat on a skillet or tawa to restore softness. Avoid microwaving to prevent drying.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
