Paratha
Plain tawa parathas: atta dough folded with ghee into flaky triangles and roasted golden on the tawa. Richer than roti, they are made for breakfast, tiffin boxes and dinners with paneer, egg curry or a dry sabzi. A pinch of ajwain in the dough is common; lachha paratha is rolled in a spiral, methi paratha has fresh methi kneaded in and aloo paratha is stuffed. They are Jain as they are.
- 50 minTime
- 34 minHands-on
- 4Portions
- 8 gprotein per portion
- 410kcal per portion
Ingredients for 4 portions
- 300 gAtta
- to tasteSalt
- 3 mlAjwain (optional)
- 1 tbspGhee, for the dough
- ≈ 180 mlWater
- 4 tbspGhee, for folding and roasting
Method
- Mix the atta with a pinch of salt, the ajwain crushed between your palms and the ghee for the dough. Add the water little by little and knead into a soft, smooth dough. Cover.
- Let the dough rest for 15 minutes.
- Divide the dough into 8 balls. Roll one into a 15 cm round, spread a little ghee over it, sprinkle with atta and fold it in half. Spread with ghee again and fold in half once more into a triangle. Roll it out gently to about 18 cm.
- Roast the paratha on a hot tawa on medium heat until light spots appear underneath, about a minute. Flip, spread ghee over the top, flip again and press with a spatula until both sides are golden and crisp in spots, about 3 minutes in all. Shape and roast the rest the same way, rolling the next while one cooks, and keep them warm in a cloth.
