- Whole Wheat Flour - 1 1/2 cups + 1/8 cup to dust while rolling
- Water about 3/4 cup
- Salt to taste
- Ghee - about 1/8 cup
Method:
- Dry mix flour with salt in a mixing bowl. Gradually add normal water and knead to a smooth dough as for chapathi.
- Spread a tsp of ghee onto fingers and gently massage for 30 seconds to the kneaded dough.
- Cover with a damp cloth and keep aside for at-least 20 minutes.
- Knead the dough for another minute.
- Pinch lemon size dough balls from the rested dough. I could make 11 small sized parathas.
- Dust in dry flour and roll to a thin chapathi.
- Brush ghee on one side fully and spread some dry flour on to the ghee'd surface.
- Pleat the rolled chapathi as shown in the video and place the chapathi with the pleated side facing up.
- Roll it to form a round and press the tail onto the bottom side as shown.
- Gently press with fingers and repeat for all the dough.
- Dust in dry flour and roll it gently to desired size. Do not apply pressure as layers will be glued if pressure is applied while rolling after pleating.
- Heat a tawa on medium-high flame.
- When tawa is hot, place the rolled paratha on the tawa for 30 seconds. Flip and cook for 30seconds or it starts puffing.
- Cook till both sides are cooked well without pressing much with any spatula.
- When about 4 parathas are cooked, stack them and crush them with both hands to form layers.
- Serve hot.
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