Garlic butter Paratha

This is the lachha paratha that is flaky, garlicky, buttery and delicious. This is made with whole wheat flour giving whole nutrients. This can be served with any curry, as such, or with a smear of soft butter. Spicy Indian pickles also pair well. For the vegan version, use vegan butter in place of regular butter.

Whole wheat parathas are usual in our home. This paratha is made with garlic butter! Garlic and butter will increase the flavors exponentially to any dish and this is no exception. Spreading the garlic butter on regular chapathi, rolling into a long snake, and then to a coil, and then flattening makes this delicious paratha! The addition of garlic butter to regular chapathi changes the story! 

Resting the dough for an hour is essential. This makes the gluten form and helps in easy elongation and rolling of the parathas. This will give amazing results. If running short of time, go ahead, and it will work, this will make tasty parathas. This recipe makes 8-10 parathas based on the size of the dough used. This will be ideal for a family of 3-4 persons. The recipe can be easily doubled or tripled too.

The butter makes the paratha and flaky. Garlic adds to the flavor and it is beneficial too! Combined, this paratha is the ultimate comfort food that you'll want for. A dollop of soft butter on top of hot paratha is enough to have this for a delicious meal! You can hear all the ooohs and aahhs....Warning you, everyone will love this simple and tasty paratha that you'll have to make again. Leftovers, if any, can be stored at room temperature for a day or in the fridge for a couple of days. Reheat the parathas on the pan and serve. Doubling the recipe for dinner is a great choice as some of it can be used for breakfast or make wraps for breakfast or lunch.

I served these with butter and Cauliflower Makhni. We love this with mango pickle and cup of yogurt when there is no time to prepare a curry. This can be served with curries like Creamy Squash Curry, Summer Squash Bharta, Pumpkin Pie Spiced Vegan Pumpkin and Green Gram Curry, Slow Cooker Vegetable Curry, or a simple Instant Pot Veggie Dal.

This is my second recipe shared for the 'Buttered Up' theme for this week's Blogging Marathon. Cauliflower Makhni/Butter Cauliflower was my first share. I am also linking this to Full Plate Thursday, Wonderful Wednesday, and Thursday Favorite Things.

If you love whole wheat parathas or tortilla, then this Spicy Masala Veggie Paratha made using sourdough starter will be a great choice which is also loaded with veggies. Whole wheat based Tofu Paratha and Sprouts Stuffed Paratha are great stuffed parathas which the entire family would love. 

Ingredients

Makes 10

Whole wheat flour - 2 cups

Water - 1 cup

Salt - 3/4 tsp

Oil - 1 tbsp

Garlic butter

Garlic - 1 tbsp, finely chopped

Butter - 4 tbsp, softened

Cilantro - 1 tbsp, chopped

Salt - a pinch (optional)

Method

Add salt, flour, oil to a bowl. Mix and sprinkle water and knead to a soft dough. Rest for an hour.

In the meantime, add garlic, cilantro, a pinch of salt to butter, mix thoroughly and set aside.

After an hour, knead the dough lightly. Divide it into 8 to 10 equal portions. Roll in a ball.

Take one portion of dough, dust with flour and roll to 7 or 8-in circle. Spread about half tablespoon of garlic butter, roll it into a tube. Gently pull and elongate to about two and a half times in length. Make it into a coil, dust with flour, and roll into a 8-in circle. Repeat with the rest of the dough portions.

Heat a cast-iron pan.Place the garlic butter paratha and cook for two minutes, flip and smear butter on the half cooked side. Cook for two minutes, flip again and cook for 1-2 minutes. Apply a little butter or as needed. Repeat with the rest of the paratha.

Serve warm with butter, curry, dal, pickle, or yogurt.