A flaky, layered Indian flatbread filled with spiced ghee - suitable for breakfast, brunch or dinner. This crispy, flaky paratha brings warmth and depth to any meal, making a beautiful pair with chutney, curry or yogurt .
Ingredients:
Equipment:
- Mixing bowl
- Rolling pin and board
- Heavy bottom skillet or tawa
- Pastry brush or spoon
- Clean kitchen towel
Method:
- Preparing the dough
- Take a mixing bowl, combine wheat flour, ajwain, kasuri methi and salt. Drizzle some oil and rub the mixture between your fingers. Start adding warm milk or water and mix into a soft, smooth dough. Cover and relax for 20-30 minutes.
- Mix spices
- Now, take a small bowl, whisk with red chilli powder, cumin powder, coriander powder, garam masala, turmeric and amchur. Keep aside.
- Divide and roll
- Divide the dough into lemon size parts. Shape all in simple balls. On a little flat surface, roll and turn the ball into a 6 inch circle.
- Layering Technique
- Brush the surface of the roti with 1 teaspoon ghee or oil. Spread the spice evenly. Fold like pleats, then turn into a spiral. Press gently, dust with flour and roll again in a 5 inch circle.
- Cook Paratha
- Heat your skillet on medium heat. Place the rolled parathas on it. Cook until pale bubbles appear, then flip. Brush the cooked side with ghee, flip again and press lightly with a spatula until the golden brown spots appear and separate the layers. Repeat the same process for all parathas. The parathas are ready to be served.
Serving and Plating:
For a cozy picnic or brunch, put paratha in a basket .For a colorful finish, garnish with coriander sprigs and dry mango powder .
Tips, Variations and Storage:
- Replace the flour with all purpose flour for extra flakiness.
- For a more rich taste, swap ghee for melted butter.
- For punchier taste, add finely chopped garlic or green chillies to the spices .
- To store: Cool parathas completely, stack with parchment between each, seal in the freezer bag. Re heat it on a hot skillet with a splash of water.
