Semolina Parota | Rava Parota | Suji Parota | How to make Rava Paratha

25 mins

Semolina Parota | Rava Parota | Suji Parota | How to make Rava Paratha - “Semolina Parota" are soft like cotton and melt like butter. Semolina or Bombay Rava as we call it is not just there for Upma but also for a morning breakfast Parota or for children's lunch box. They will love it.

They stay soft even hours after making. Add a spicy Curry or a Chutney and they can be totally relished.

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How to ensure that the Parota do not crumble?

The Semolina needs to be rolled for a long time. It should be rolled while still hot. While boiling Rava, ensure that it won't crust at the bottom or the crust will remain as brittle pieces in the Parota.

Maida or Wheat Flour can be added to the Semolina and while cooking Rava, increase or reduce the amount of Flour while cooking. But too much flour can spoil the taste of the Parota.

• The cooked Semolina should be rolled for long so that it will get an elastic quality and the Parota will not crumble.

What kind of Semolina should be used?

Use fine Semolina if you get it or you can also make Rava at home in a mixie.

How to ensure that the Parota is soft?

• The Parota can be roasted either with ghee or Oil. They taste very good if roasted with ghee.

• The roasted Parota should immediately be shifted into a hot box or covered with a wet cloth, completely squeezed.

Semolina Parota | Rava Parota | Suji Parota | How to make Rava Paratha - Recipe Video

Semolina Parota | Rava Parota | Suji Parota | How to make Rava Paratha

| vegetarian
  • Cook Time 20 mins
  • Resting Time 5 mins
  • Total Time 25 mins
  • Servings 6


  • 1 cup Semolina/Bombay or Upma Rava
  • 1 3/4 cup Water
  • Maida (all purpose flour)/Wheat Flour
  • Salt
  • Ghee to roast the Parota


  1. Put the Semolina in a mixie and grind for a minute. (Usually, the Semolina we get in the market is not so fine, that is why we grind it again).
  2. Add salt to the water and boil the water.
  3. Add Rava to the boiling water slowly and keep stirring on medium flame until it is cooked.
  4. After it is cooked into a tight ball, take it on to a plate and let it cool.
  5. Sprinkle some Maida and without water, knead the mixture while still hot. (The water in the cooked Rava is sufficient)
  6. In case you cannot handle the heat, cover it with a wet cloth and knead it along with the cloth. Or you could buy a Silicone mat which is available online or in Bakery products stores.
  7. The dough should be kneaded well so that there are no lumps. Then sprinkle Maida gradually (I had 2 tsps of Maida leftover still after my original measure of half a cup, so you could take care to use as little as Maida as possible while kneading the Rava.)
  8. Now roll out the Rava dough, sprinkling Maida and make it a thin Parota.
  9. When the pan is very hot, dry roast the Parota on both sides and then add 1/2 a spoon of Ghee on either side and roast until the Parota turns golden.

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