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Best Easy Tandoori Parantha Recipe

Name: Best Easy Tandoori Parantha Recipe
Total time: 40 min
Yield: 100 g
Ingredients: whole wheat flour 2 cups; plain yogurt 3 tbsp; ghee 4 tbsp; water 1 cup; salt 1 tsp; red chili powder 0.5 tsp; ground cumin 1 tsp; garam masala 0.5 tsp; carom seeds (ajwain) 0.5 tsp

Tandoori Parantha is a traditional Indian dish with authentic regional flavors and aromatic spicing. This beloved preparation is a family favorite that showcases the incredible diversity of Indian cuisine.

Cook 40 min Difficulty NORMAL 220 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

whole wheat flour 2 cups
plain yogurt 3 tbsp
ghee 4 tbsp
water 1 cup

Seasonings/Sauce

salt 1 tsp
red chili powder 0.5 tsp
ground cumin 1 tsp
garam masala 0.5 tsp
carom seeds (ajwain) 0.5 tsp

Nutrition summary

Carbohydrates 34 g 62%

Protein 5 g 9%

Fat 7 g 29%

Serving size 100g

Cooking steps

1

In a large mixing bowl, combine the whole wheat flour, salt, red chili powder, ground cumin, garam masala, and carom seeds. Mix thoroughly for even seasoning distribution.
2

Add the plain yogurt and gradually pour in water, kneading to form a soft, slightly tacky dough. Knead for 5–6 minutes until smooth.
3

Cover the dough with a damp cloth and rest at room temperature for 20 minutes to allow moisture to absorb and gluten to relax.
4

Divide the dough into 4 equal portions. Flatten each ball, brush lightly with ghee, then fold and roll out into thick disks about ¼ inch thick. Use gentle pressure to avoid tearing.
5

Preheat a cast iron skillet or tandoor (medium-high heat). Place a parantha on the hot surface; cook until brown spots appear (1–2 min), flip, and brush the cooked side with ghee. Continue cooking, flipping once more, until both sides are crisp and golden, pressing gently for even cooking.
6

Repeat for all paranthas, brushing each with additional ghee as desired. Serve hot for best taste and texture.

Personalized Q&A

Q. What's the key ingredient in this Tandoori Parantha recipe?

Whole wheat flour is the foundational ingredient in this recipe—it provides the classic flavor, hearty texture, and structure that define authentic Tandoori Parantha. Aromatic seasoning and ghee enhance the taste, but whole wheat flour is essential to the dish's identity.

Q. Which spices give Tandoori Parantha its signature flavor?

The combination of ground cumin, garam masala, red chili powder, and carom seeds (ajwain) infuses Tandoori Parantha with distinctive warmth, aroma, and a subtle earthy-spicy complexity that sets it apart from plain flatbreads.

Q. What is a crucial cooking point to ensure a flaky, soft parantha?

Proper heat control is key—use medium-high heat so the parantha cooks through while browning quickly, and gently press with a spatula to ensure even cooking. Applying ghee during and after cooking adds flakiness and prevents dryness.

Q. How can I avoid making the parantha tough or dry?

Let the dough rest after kneading to relax the gluten, and roll out gently without overworking the dough. Do not overcook; remove from heat once golden spots appear to maintain softness. Brushing with ghee at each stage helps ensure a moist, tender texture.

Q. What is the nutrition profile per serving for this recipe?

Each 100g serving of this Tandoori Parantha recipe contains about 220 kcal, with 34g carbohydrates (62%), 5g protein (9%), and 7g fat (29%). This balance provides satisfying energy primarily from wholesome carbs, along with moderate fat and protein.

Best Easy Tandoori Parantha Recipe

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