I grew up enjoying Paratha almost every day, often packing them for lunch at school with a vegetable and a side of mango pickle. My mom would make them with whole wheat flour and use very little oil, a contrast to the Punjabi Parathas fried with a generous amount of oil and served with a pat of butter on top.
One of the things that made my mom’s Parathas special was how she rolled them to minimize the use of oil. Her technique allowed for a healthier version of this beloved bread.
Since I reserve Paratha-making for special occasions now, I like to roll them in a way that creates flakier layers, adding a bit of indulgence to the experience. The result is a layered, crispy Paratha that is perfect for those moments when you want something extra special.
yield:
4 Parathas
ingredients:
1 cup whole wheat (chapati) flour
2 tsps. oil
1/4 tsp. salt
Approximately 1/3 cup water
1-2 tbsps. oil for frying
1/4 cup all-purpose flour for rolling
preparation:
- Mix oil and salt with flour.
- Slowly add enough water and knead to make a tight but pliable dough. The quantity of water varies slightly depending on the kind of wheat used for the flour. You can use a food processor or mixer to make the dough.
- Cover and set aside for 10-15 minutes.
- Divide dough into four equal, smooth patties.
- Dip one patty in all-purpose flour (to prevent it from sticking to the surface), and using a rolling pin, roll into a 6-8-inch circle.
- Spread 1/2 teaspoon oil on the rolled dough using a brush or the back of a spoon.
- Cut a slit from the center of the circle to the edge with a knife.
- Using both hands, roll one cut edge toward another, ending up with a cone shape.
- Stand the cone on its broad base and push down while slightly twisting the dough. You will have a round patty again. Roll this into a 7-8 inch circle.
- Set aside and roll the other three Parathas.
- Heat a griddle or flat skillet on medium heat. Lightly brush with oil.
- Place one Paratha on the skillet and wait about one minute until the color starts to change as the Paratha cooks.
- Flip the Paratha; it should have a few brown spots. Spread 1/2 teaspoon oil on the surface, pushing down with a spatula to make the Paratha puff up.
- Flip it over again, oiling this side as well. Paratha should have brown spots on both sides.
- If needed, flip it over one more time, add more oil, and press down to ensure that the edges are cooked.
- Serve the flaky, crispy Paratha with Aloo Gobhi and Cucumber Raita!
Copyright © Rashmi Rustagi 2012. All Rights Reserved.