Milk Paratha is a soft, slightly sweet variation of the traditional Indian paratha, where milk is added to the dough to make it tender and flavorful. This type of paratha can be enjoyed on its own, with yogurt, pickles, or as a side dish to curries and gravies. Here’s a simple recipe to prepare Milk Paratha:
Ingredients:
- 2 cups all-purpose flour (maida)
- 1/2 cup milk (warm)
- 2 tablespoons ghee or butter (optional, for richness)
- 1/2 teaspoon sugar (optional, for a slightly sweet paratha)
- 1/2 teaspoon salt (or to taste)
- Water (as needed to make the dough)
- Ghee or oil (for frying the parathas)
Instructions:
1. Make the Dough:
- In a large mixing bowl, combine the flour, salt, and sugar (if using).
- Gradually add warm milk to the dry ingredients. Mix with your hands or a spoon to combine.
- Add ghee or butter (if using) to make the dough richer. Knead the mixture into a smooth dough. If needed, add a little water, a tablespoon at a time, to achieve a soft, pliable dough. The consistency should be similar to regular chapati dough.
- Once the dough is smooth and soft, cover it with a damp cloth or plastic wrap. Let it rest for about 15-20 minutes.
2. Roll the Parathas:
- After resting, divide the dough into small balls (about the size of a golf ball).
- Dust a flat surface with some flour and roll each dough ball into a flat disc using a rolling pin. Try to make it as thin as possible without tearing, aiming for about 6-8 inches in diameter. You can sprinkle a little flour on top if the dough sticks while rolling.
3. Cook the Parathas:
- Heat a tawa or griddle on medium-high heat.
- Once hot, place the rolled-out paratha on the tawa. Cook for about 30 seconds or until small bubbles start to form on the surface.
- Flip the paratha over and cook the other side for another 30 seconds. Brush the top with a little ghee or oil.
- Flip again, and press gently with a spatula to help it puff up. Cook for another 30-60 seconds until golden and crisp.
4. Serve:
- Once both sides are golden and cooked through, remove the paratha from the tawa and place it on a plate. You can keep it warm by covering it with a kitchen towel.
- Serve the milk paratha hot with yogurt, pickle, curries, or vegetables.
Tips:
- For softer parathas: Knead the dough for 5-10 minutes to make it smooth and elastic.
- Flavor variations: You can also add cardamom powder or rose water to the dough for a fragrant twist.
- For crispy parathas: You can add a bit more ghee or oil while frying for extra crispiness.
Milk Paratha is a simple yet delicious flatbread that can be enjoyed as part of breakfast or a meal. Its rich texture makes it a comforting option when paired with your favorite sides!