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Punjab · Breakfast

Ginger Paratha

Traditional 13. Ginger Paratha recipe

🧺 Ingredients

• 240g whole wheat flour
• 50g fresh ginger, finely grated
• ½ tsp salt (for dough)
• 1 tbsp oil (for dough)
• ½ medium onion (50g), finely chopped
• 1 green chilli, chopped
• ½ tsp garam masala
• ¼ tsp red chilli powder
• ¼ tsp amchur (dry mango powder)
• 2 tbsp coriander leaves, chopped
• 3 tbsp ghee (for cooking)
• 180ml water

👩‍🍳 How to make Ginger Paratha

1. Prepare ginger (2 mins, room temp): Peel fresh ginger, grate finely, squeeze gently to remove excess water.
2. Mix filling (2 mins, room temp): Combine grated ginger with onion, green chilli, garam masala, chilli powder, amchur, coriander leaves, and ¼ tsp salt.
3. Knead dough (3 mins, room temp): Mix flour and salt, add oil, gradually add water until soft dough forms. Cover 10 mins.
4. Divide and stuff (5 mins, room temp): Divide into 8 balls, flatten, add 1½ tbsp filling (ginger is potent), seal, roll to 6-inch disc.
5. Flip and ghee (1 min, medium-high heat): Flip, brush with ½ tbsp ghee, press gently.
6. Final cooking (2 mins, medium-high heat): Cook second side until golden, flip once, add ghee, cook until deep golden spots appear.

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