JUST PARATHAS
Shallow fried, Unleavened, layered flat bread made with whole wheat dough
Ingredients
- 2 cups
or
- 250 g whole wheat flour (atta)
- ¼ tsp salt
- 1 tsp ajwain seeds (carom seeds)
- Butter ghee or oil as required (for frying parathas)
- Water as required
Instructions
- Mix together salt, carom seeds and atta. Use water to make a soft dough. Knead for at least 5-6minutes and let it rest for a while. If the dough is too tight and difficult to knead, dip your fingers in a bowl of water just to moisten them. Then continue to knead. Repeat this until the dough is soft and pliable.Make small portions of the dough depending on the size of parathas you wish to make.Roll each portion to a round layer. Smear ghee and sprinkle dry flour here. Fold 1/3 from one side and then the 1/3 from the other side. Repeat the folding. Roll this folded portion into a paratha.
- Heat a tawa (flat pan) on a high flame. Transfer the rolled paratha to the pan. Adjust the heat as needed. Very high flame will burn it and not cook from inside whereas low flame will make it hard. Very soon you will see the bubbles. Flip it to the other side. Gently press with a wooden spatula. It begins to puff up and the layers get cooked and separated. Add ghee as directed. Fry well until cooked and dark brown spots appear.
Video
Notes
- Parathas are crispy and flaky if eaten fresh.
- If you would like to keep them soft and for longer, stack them on a tea towel. When finished making, cover them properly and leave them in a covered box.
- If you want you can make with less oil.
- Serve parathas with any curry from the subcontinent or with just mango pickle, yoghurt, raita (yoghurt dip) or chutney of your choice!
- we normally like them with scrambled egg or shami kebabs!