Follow these steps for perfect results
Red Chilli powder
Whole Wheat Flour
Water
as required
Ajwain (Carom seeds)
Salt
to taste
Coriander (Dhania) Leaves
few
Cumin seeds (Jeera)
Turmeric powder (Haldi)
Gram flour (besan)
Sunflower Oil
as required
In a large bowl, combine wheat flour and a pinch of salt.
Gradually add water and knead to form a firm, smooth dough.
Knead well for 3-4 minutes.
Drizzle oil over the dough and knead for another 2 minutes.
Cover and set aside to rest.
Divide the dough into lemon-sized balls.
Dust a dough ball with flour and flatten it into a 3-inch circle.
On one half of the circle, add besan, ajwain, salt, red chili powder, cumin seeds, turmeric powder, and coriander leaves.
Mix the dry ingredients and drizzle with oil.
Fold the paratha in half to create a semi-circle.
Press the edges to seal.
Gently roll the paratha with a rolling pin, being careful not to tear the dough.
Preheat a skillet on medium heat.
Place the rolled paratha on the skillet and cook for 10-15 seconds.
Flip the paratha and smear with oil or ghee.
Cook, flipping occasionally, until golden brown spots appear on both sides.
Repeat with remaining dough portions.
Serve hot with mango pickle and mooli raita.
Expert advice for the best results
For a softer paratha, use warm water to knead the dough.
Let the dough rest for at least 30 minutes for better elasticity.
Adjust the amount of spices to your preference.
Everything you need to know before you start
10 mins
Dough can be made ahead and stored in the refrigerator.
Garnish with fresh coriander leaves and a dollop of butter or ghee.
Serve hot with yogurt, pickle, or raita.
Complements the spices in the paratha.
Discover the story behind this recipe
A staple breakfast item in many Indian households.
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