In northern Part of India,parathas are made almost daily to be enjoyed for breakfast, lunch or dinner. They are made by layering and rolling dough that is then cooked on a hot griddle until it turns golden brown on both sides. This process fills your kitchen with the wonderful aroma of freshly made paratha with the ghee melting over.
These can also be made in triangle shape,goes well with any north Indian gravy or Dal fry…
Ingredients:
1 Cup whole wheat Flour.
1/2 tsp salt.
1 tsp Oil.
Ghee.
Dry Aata.
Water to knead the dough.
Method:
Knead a soft dough with wheat flour,salt,water and oil.
Let it rest for 20 minutes.Divide it into 4 equal portions and make balls out of it.
Roll to form a roti,smear some ghee and sprinkle some dry flour on it.
Fold all the sides one upon another to form a square.
Roll out into square with soft hands applying minimum pressure.
Warm a griddle over medium-high heat. Once the griddle is hot, carefully place the rolled out paratha on the surface and cook until the bottom of the paratha turns lighter that the uncooked top, about 1 minute.
With a flat spatula, flip the paratha and top with 1/4 teaspoon of ghee, spreading it evenly over the surface with the back of the spoon. Cook the second side until it turns light brown, about 2 minutes.
Flip the paratha and top with 1/4 teaspoon ghee, spreading it evenly over the surface. Cook until light brown, 1 to 2 minutes.
Gently press the paratha with the spatula to help the paratha cook evenly; be sure to press gently for a soft, flaky paratha. Once both sides get spotty golden brown, transfer the paratha to a plate.
Follow the same process for remaining dough balls.
Serve hot with vegetables,dal or pickle of your choice.
Happy Cooking !!!
Sameera
