How to Make Mauli Ka Paratha – A Traditional Indian Flatbread Recipe

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Introduction: What is Mauli Ka Paratha?

Mauli Ka Paratha is a lesser-known but cherished traditional Indian flatbread, often made in rural households and during family gatherings. Unlike the more popular stuffed parathas such as aloo or gobi, Mauli Ka Paratha typically refers to a simple, layered, ghee-brushed paratha that’s both flaky and soft. It’s often served with pickles, yoghurt, or jaggery and is deeply rooted in cultural traditions, especially in regions of Rajasthan, Haryana, and parts of Punjab.

This blog post provides a full guide on how to make Mauli Ka Paratha at home, using ingredients easily found in the UK. You’ll also discover the cultural relevance, serving suggestions, and useful SEO-friendly information for readers and home cooks alike.

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🌟 Why You’ll Love Mauli Ka Paratha

Simple and wholesome ingredients

No stuffing – just layered, flaky goodness

Uses pantry staples found in any British kitchen

Quick to make for breakfast, lunch or dinner

A nostalgic taste of Indian countryside cooking

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🛒 Ingredients Required

For the Dough:

Whole wheat flour (atta) – 2 cups

Salt – ½ tsp

Ghee or oil – 1 tbsp (for kneading)

Water – as needed to form a dough

For Layering:

Desi ghee (clarified butter) – 2–3 tbsp (or use vegetable oil as substitute)

Dry flour – for dusting and layering

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👨‍🍳 How to Make Mauli Ka Paratha – Step-by-Step Instructions

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🥣 Step 1: Prepare the Dough

1. In a large bowl, combine:

2 cups of whole wheat flour

½ tsp salt

1 tbsp ghee or oil

2. Gradually add water and knead into a soft, smooth dough.

3. Cover the dough with a damp cloth and rest it for 20–30 minutes.

> 💡 Resting allows the gluten to relax, making the parathas softer and easier to roll.

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🫓 Step 2: Roll and Layer the Paratha

1. Divide the dough into equal-sized balls.

2. Roll out one ball into a thin circle (around 6 inches in diameter).

3. Brush the surface with ghee and dust lightly with dry flour.

4. Now fold the circle into a semi-circle, brush again with ghee, dust with flour, and fold into a triangle or square.

5. Roll out this folded shape gently into a 6–7 inch layered paratha.

> 📌 This method creates delicate, flaky layers that crisp beautifully when cooked.

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🔥 Step 3: Cook the Paratha

1. Heat a tawa or flat frying pan over medium-high heat.

2. Place the rolled paratha onto the hot tawa.

3. Cook for 30–40 seconds on one side until light golden spots appear, then flip.

4. Apply ghee or oil on the cooked side, flip again and repeat.

5. Cook both sides until the paratha is golden brown and crispy, with visible flaky layers.

6. Repeat for the rest of the dough.

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🍴 How to Serve Mauli Ka Paratha

Traditionally, Mauli Ka Paratha is served with:

Desi ghee or white butter on top

Pickle (achar) – mango or chilli varieties are popular

Plain yoghurt or masala dahi

Gur (jaggery) or sugar for a sweet bite

Chai (Indian tea) on the side for a complete village-style breakfast

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🛍 Ingredients Available in the UK

Most ingredients are readily available at:

Tesco, Asda, Sainsbury’s – for atta, oil, butter, and yoghurt

Indian stores like Patel Brothers, Spices of India, Red Rickshaw – for ghee, jaggery, achar

Amazon UK – for online purchases of ghee, pickles, and Indian pantry items

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🧘‍♀️ Health and Nutrition Tips

Use whole wheat flour for fibre and better digestion

Opt for minimal ghee if watching fat intake

Pair with curd or fermented pickles to boost gut health

Make it part of a balanced meal with dal or sabzi

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❄️ Storage & Reheating

Dough can be refrigerated for up to 2 days, covered tightly

Cooked parathas can be stored in the fridge for 2–3 days and reheated on a pan or tawa

To freeze, half-cook parathas, cool, and store with baking paper between each. Reheat directly on the pan

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📝 Quick Recipe Card – Mauli Ka Paratha

Ingredients Quantity

Whole wheat flour 2 cups

Salt ½ tsp

Ghee or oil 1 tbsp (plus extra)

Water As needed

Extra flour For rolling & layering

Steps:

1. Knead soft dough with flour, salt, water, and oil.

2. Roll, layer with ghee, fold, and roll again.

3. Cook on tawa with ghee until golden brown.

4. Serve hot with curd, pickle, or jaggery.

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🙋 FAQs – Mauli Ka Paratha

Q1. What makes Mauli Ka Paratha different from other parathas?

It’s not stuffed like aloo or paneer paratha. Instead, it’s layered, flaky, and brushed with ghee – more like a plain paratha from traditional Indian villages.

Q2. Can I make Mauli Ka Paratha without ghee?

Yes, you can use oil, but authentic flavour comes from desi ghee.

Q3. Is this paratha vegan?

Use plant-based oil instead of ghee and skip butter to make it vegan.

Q4. What’s the best flour to use?

Whole wheat flour (atta) is traditional, but you can mix with plain flour (maida) for extra softness.

Q5. Can I add herbs or spices?

Yes! Some add crushed coriander seeds, ajwain (carom seeds), or kasuri methi to enhance the taste.

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✅ Final Thoughts

Mauli Ka Paratha may be a simple dish, but its flavour and comfort are unmatched. Rooted in tradition, it's a humble yet hearty flatbread that showcases the essence of Indian home cooking. With just a few ingredients and a bit of ghee, you can create a soulful meal that’s perfect for any time of day.

Whether you’re in Birmingham or Bradford, or anywhere across the UK, try making Mauli Ka Paratha at home and bring a piece of India’s village kitchens to your table.

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--- write ✍️ by foodie Parmod.