I grew up eating Paratha almost everyday, packing them with a vegetable and mango pickle for lunch at school. My mom made them with whole wheat flour and used very little oil to cook them, unlike the Punjabi Parathas that are fried with a generous amount of oil and served with a pat of butter on top. She rolled her Parathas differently to save on the oil. Since I make Parathas on special occasions only, I roll them so that they are flakier and have more layers.
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
- Mix oil and salt with flour.
- Slowly add enough water and knead to make a tight but pliable dough. 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 4 equal, smooth patties.
- Dip one patty in all purpose flour (to keep it from sticking to the surface) and using a rolling pin, roll into a 6-8 inch circle.
- Spread about 1/2 teaspoon oil on the rolled dough, using a brush or the back of a spoon.
- Cut a slit from the centre 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 wide 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, wait until the color starts to change as Paratha cooks, about one minute.
- Flip Paratha, it should have a few brown spots. Spread 1/2 teaspoon oil on the surface, pushing down with a spatula to make Paratha puff up.
- Flip it over again, oiling this side as well. Paratha should have brown spots on both sides.
- Flip it over one more time if needed, adding more oil and pressing down to make sure that the edges get cooked.
- Serve the flaky, crispy Paratha with Aloo Gobhi and Cucumber Raita!
Copyright © Rashmi Rustagi 2012. All Rights Reserved.