JUST PARATHAS
Shallow fried, Unleavened, layered flat bread made with whole wheat dough
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
- 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!