Servings 5-6 Parathas
- 1 cup Chapati Flour
- Pinch of salt
- 2 tbsp of Ghee or oil
- 1/4 to 1/3 cup water
- 1/2 teaspoon ajjwain ( carom)
Place the flour and salt in a bowl, incorporate 2 tbsp ghee, add the water gradually, and knead to a smooth dough. Divide the dough into 5 equal portions and shape each into balls. Dust each with flour, cover with a damp cloth and keep aside for 10 minutes.
Flatten each ball and roll out into a 5-6cm circle with a rolling pin, dusting the dough with flour from time to time to stop sticking. Brush with ghee, sprinkle with salt and a pinch of ajwain ( carom) and make a thin roll by rolling one side towards the other ( like a wrap). Make the roll into a coil and flatten into a round shape. Dust the round with a little flour and roll into a circle with the rolling pin.
Heat a griddle (tawa) and brush the surface with ghee. Place the paratha on the griddle and fry for a few minutes. Coat with a little ghee, turn over and fry the other side as well. Both sides of the paratha should be crisp and delicately browned. Recook the first side for a few more moments until golden brown. Remove and serve immediately.
- For a stuffed jaggery/brown sugar Paratha, roll the chapati to make a 4cm diameter circle. Spread with ghee and sprinkle a teaspoon of powdered jaggery. Gather the edges of the circle together and pinch together. Flatten the gathered chapati and place on a flour-dusted rolling board. Roll into a 7cm diameter circle and then cook as above.
- For a stuffed vegetable paratha – use grated carrot/beetroot/cauliflower/ cottage cheese. Follow the jaggery paratha procedure above.