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Tamatar paratha is made with a tomato paste mixed with wheat flour to make a dough. The tomato paste comprises chilies, ginger, garlic, cumin seeds and salt. Chopped coriander leaves are also added to the dough for an additional flavor and taste. The parathas are cooked to perfection with ghee or cooking oil greased on the surface and served hot with sabji or chutney. Read my recipe to learn the steps to make tamatar paratha at home.

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KEY TAKEAWAYS

Tamatar paratha is very tasty and widely consumed in India.
Serve it with any dry sabji, raita, onion chutney, yogurt dip, or tomato ketchup.
Tamatar paratha tastes slightly spicy, tangy and earthy.
Other similar recipes are mooli ke paratha, onion paratha, tomato besan paratha, spinach paratha, and masala paratha.

The Ingredients:

To make the tamatar paratha dough:

2 cups wheat flour (atta)
2 tbsp coriander leaves (finely chopped)

To make the tamatar paste:

5 pieces tomatoes (medium size, roughly diced)
1 piece ginger (half inch in size, peeled, roughly diced)
6 pieces garlic (peeled, whole)
1 tsp cumin seeds
2 pieces green chilies (finely chopped)
Salt to taste

To roll the tamatar paratha:

Wheat flour (as much as required for coating)

To dry the tamatar paratha:

Ghee or cooking oil (as much as required for greasing)

I learned this recipe from an old cookbook I bought years back from a local bookstore. The visual appeal of these parathas attracted me and I thought my kids will surely like it.

So, I made it one day for dinner and served it with freshly made alur dom. My kids liked it very much and my husband liked the tangy taste which gave it a unique twist. Now, it features often in our dinner menu.

How to Make Tamatar Paratha? (Step by Step Guide with Images)

Step 1: Dice 5 pieces of medium-sized tomatoes roughly.

Step 2: Transfer it to a blender jar and add a piece of ginger (half inch in size, peeled, roughly diced), 6 pieces of garlic (peeled, whole), 1 tsp of cumin seeds, 2 pieces of green chilies (finely chopped) and salt to taste. Blend it to a thick and coarse paste.

Step 3: Transfer it to a mixing bowl and check consistency.

Step 4: Add 2 cups of wheat flour (atta) and 2 tbsp of finely chopped coriander leaves. Make a soft dough. Cover and let it rest for 10 minutes.

Step 5: Make small pedas of the dough, dip it in dry atta and roll the paratha.

Step 6: Put it on a preheated tawa to fry on a low flame. Flip after 20 seconds. Grease cooking oil or ghee on the surface. Repeat for the other side.