Parsley Cumin Parathas

Name: Parsley Cumin Parathas
Total time: 2 h 9 min
Yield: 4 servings
Ingredients: 1½ teaspoons cumin seeds; 1 teaspoon salt; 1 cup all-purpose flour; ¾ cup whole-wheat flour; ⅓ cup fresh flat-leaf parsley; ½ cup water; ¼ cup vegetable oil; ⅓ cup ghee; 1 serving sweet tamarind chutney; 1 piece equipment

Flaky Indian flatbreads flavored with aromatic cumin and fresh parsley, made with a blend of all-purpose and whole wheat flours. These triangular parathas are layered with ghee and cooked until golden brown and crispy.

4 servings

2 hr 9 min

Published October 4, 2025

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Ingredients

•1½ teaspoons cumin seeds
•1 teaspoon salt
•1 cup all-purpose flour
•¾ cup whole-wheat flour
•⅓ cup fresh flat-leaf parsley
•½ cup water
•¼ cup vegetable oil
•⅓ cup ghee
•1 serving sweet tamarind chutney
•1 piece equipment

Cooking Instructions

1.
Grind cumin seeds with salt to a powder in grinder. Transfer to a large bowl and stir in flours, parsley, water, and oil and continue to stir until a dough forms.
5 min
2.
Turn out dough onto a work surface and knead until smooth and elastic, about 5 minutes. Several times during kneading, pick up dough and slap it against the work surface 8 to 10 times to relax dough. Cover dough with plastic wrap and let stand at room temperature 1 hour.
65 min
3.
Lightly oil griddle, then heat over moderately low heat until hot, 10 to 15 minutes.
15 min
4.
While griddle is heating, divide dough into 4 portions, then roll out 1 portion on a lightly floured surface into an 11-inch round. Lightly brush round with some ghee and cut into quarters, then, starting with rounded edge nearest you, fold each quarter in thirds to form a slimmer triangle (bottom edge will still be rounded). Repeat with remaining dough to form a total of 16 slim triangles.
15 min
5.
Roll out 1 triangle on a lightly floured surface first to widen it, then to lengthen it into a 9- by- 4-inch triangle, sprinkling with flour as necessary to prevent sticking. Transfer to a baking sheet and cover with a sheet of wax paper, then roll out and cover remaining triangles in same manner, layering them between sheets of wax paper.
20 min
6.
Cook parathas , 3 or 4 at a time, on griddle until undersides are browned in spots, 2 to 3 minutes (parathas will puff, then deflate). Turn parathas over and lightly brush with ghee, then cook until other side of each is golden brown in spots, 1 to 2 minutes. Turn over and brush once more, then cook until parathas are cooked through, 1 to 2 minutes.
7 min
7.
Transfer each batch of parathas to a sheet of foil as browned and wrap loosely to keep warm while cooking remaining parathas.
2 min

Cooking Instructions

Grind cumin seeds with salt to a powder in grinder. Transfer to a large bowl and stir in flours, parsley, water, and oil and continue to stir until a dough forms.

5 min

Turn out dough onto a work surface and knead until smooth and elastic, about 5 minutes. Several times during kneading, pick up dough and slap it against the work surface 8 to 10 times to relax dough. Cover dough with plastic wrap and let stand at room temperature 1 hour.

65 min

Lightly oil griddle, then heat over moderately low heat until hot, 10 to 15 minutes.

15 min

While griddle is heating, divide dough into 4 portions, then roll out 1 portion on a lightly floured surface into an 11-inch round. Lightly brush round with some ghee and cut into quarters, then, starting with rounded edge nearest you, fold each quarter in thirds to form a slimmer triangle (bottom edge will still be rounded). Repeat with remaining dough to form a total of 16 slim triangles.

15 min

Roll out 1 triangle on a lightly floured surface first to widen it, then to lengthen it into a 9- by- 4-inch triangle, sprinkling with flour as necessary to prevent sticking. Transfer to a baking sheet and cover with a sheet of wax paper, then roll out and cover remaining triangles in same manner, layering them between sheets of wax paper.

20 min

Cook parathas , 3 or 4 at a time, on griddle until undersides are browned in spots, 2 to 3 minutes (parathas will puff, then deflate). Turn parathas over and lightly brush with ghee, then cook until other side of each is golden brown in spots, 1 to 2 minutes. Turn over and brush once more, then cook until parathas are cooked through, 1 to 2 minutes.

7 min

Transfer each batch of parathas to a sheet of foil as browned and wrap loosely to keep warm while cooking remaining parathas.

2 min