Wheat & Maida Spiral Paratha Recipe – Easy Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Wheat & Maida Spiral Paratha Recipe – Easy Indian Flatbread

Hey everyone! If you’re anything like me, you love a good paratha. There’s just something so comforting about a warm, flaky flatbread, especially when paired with a flavorful sabzi. Today, I’m sharing my go-to recipe for Wheat & Maida Spiral Parathas – they’re a little bit special, a little bit different, and absolutely delicious. I first made these when I was trying to recreate a paratha I had at a small roadside dhaba during a trip to Punjab, and honestly, I think I came pretty close!

Why You’ll Love This Recipe

These aren’t your everyday parathas. The combination of wheat flour and maida gives them a wonderfully soft yet slightly flaky texture. Plus, the spiral shape is just fun! They puff up beautifully when fried, and are perfect for a weekend brunch or a hearty breakfast. Trust me, once you try these, you’ll be making them again and again.

Ingredients

Here’s what you’ll need to make these amazing parathas:

• 2 cup wheat flour (approx. 240g)
• 1 cup maida (all-purpose flour, approx. 120g)
• 1 tsp sugar
• Salt to taste (approx. ½ tsp)
• 2 tbsp oil (plus more for frying)
• Water as needed (approx. ¾ – 1 cup)

Ingredient Notes

Let’s talk ingredients for a sec! The blend of wheat flour (atta) and maida is key here. The wheat flour gives it that wholesome, slightly nutty flavor, while the maida adds a tenderness and helps with the puff.

Now, about the oil. Traditionally, many families in North India use mustard oil for frying parathas – it gives a really distinctive flavor. But you can absolutely use any neutral oil like sunflower, vegetable, or canola oil. I often use sunflower oil at home because it’s what I usually have on hand. Don’t be shy with the oil when frying – it helps them get golden and crispy!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the wheat flour, maida, sugar, and salt. Give it a good mix.
2. Add the 2 tablespoons of oil and start adding water gradually. We want a soft, pliable dough – not too sticky, not too dry.
3. Knead the dough for about 5-7 minutes until it comes together. It should be smooth and elastic.
4. Now, cover the dough and let it rest for at least 20 minutes. This allows the gluten to relax, making the parathas softer.
5. Once rested, pinch off a ball of dough about the size of a golf ball. Dust your work surface with a little maida.
6. Roll the dough into a thin circle, about 6-8 inches in diameter.
7. Brush the rolled circle lightly with oil and sprinkle a little maida over it.
8. Now for the fun part! Starting from one edge, roll the dough into a tight spiral, like a Swiss roll.
9. Gently flatten the spiral into a slightly thicker paratha, about 4-5 inches in diameter. Be careful not to tear it!
10. Heat oil in a deep frying pan or kadhai over medium-high heat.
11. Carefully slide the paratha into the hot oil and fry until golden brown and puffed up, pressing gently with a spatula to ensure even cooking. This usually takes about 2-3 minutes per side.
12. Drain the paratha on paper towels to remove excess oil.
13. Serve hot with your favorite sabzi! Aloo matar (potato and pea curry) is a classic pairing.

Expert Tips

• Don’t overcrowd the pan: Fry one or two parathas at a time to maintain the oil temperature.
• Hot oil is key: Make sure the oil is hot enough before adding the paratha. If it’s not, the paratha will absorb too much oil and become soggy.
• Gentle pressing: Pressing the paratha gently while frying helps it puff up evenly.
• Resting the dough: Seriously, don’t skip the resting time! It makes a huge difference in the texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply omit any ghee (clarified butter) and use oil in the dough instead.
• Gluten-Free Adaptation: This one’s a bit trickier, but you can experiment with a gluten-free flour blend. A mix of rice flour, potato starch, and tapioca starch might work well.
• Spice Level: My friend Priya loves adding a pinch of chili flakes to the dough for a little kick!
• Festival Adaptation: These parathas are perfect for breakfast or brunch festivals like Lohri or Makar Sankranti. Serve them with a side of lassi (yogurt drink) for a complete festive meal.

Serving Suggestions

These parathas are incredibly versatile! Here are a few ideas:

• Aloo Matar Sabzi: The classic pairing!
• Chana Masala: A spicy chickpea curry.
• Yogurt & Pickle: Simple, yet satisfying.
• Sweet Lassi: A refreshing yogurt drink.

Storage Instructions

Leftover parathas can be stored in an airtight container at room temperature for up to 2 days. Reheat them on a tawa (flat griddle) or in a microwave. They’re best enjoyed fresh, though!

FAQs

1. What is the best way to get the paratha to puff up?

Hot oil and gentle pressing are your best friends! Make sure the oil is hot enough, and use a spatula to gently press down on the paratha while it’s frying.

2. Can I make the dough ahead of time? If so, how should I store it?

Absolutely! You can make the dough a day ahead and store it in an airtight container in the refrigerator. Bring it back to room temperature before rolling.

3. What is the difference between maida and wheat flour, and why are both used in this recipe?

Wheat flour (atta) is a whole grain flour, while maida is a refined flour. Using both gives the parathas a lovely balance of texture and flavor – the wheat flour for wholesomeness, and the maida for tenderness.

4. What is the ideal temperature for frying the parathas?

Medium-high heat is ideal. You want the oil hot enough to cook the paratha quickly, but not so hot that it burns.

5. Can I bake these parathas instead of frying them? What adjustments would I need to make?

You can! Brush the parathas with oil and bake them in a preheated oven at 200°C (400°F) for about 10-12 minutes, flipping halfway through. They won’t puff up as much as fried parathas, but they’ll still be delicious.