Paratha – made so often at Indian households for breakfast or meals can be eaten with almost anything. They are also made with lots of variations and each one is as delicious as the other. They can be made either with whole wheat flour (atta) or all purpose flour (maida). Best ones are the stuffed parathas but me and BBC just love the simple plain ones. Often to enhance the flavor I add some carom seeds to it. My childhood memories are full of triangular shaped parathas but I feel comfortable making the round ones.
I wonder sometimes why all deep fried and oily food are so irresistible….! I guess you can choose to forget the parathas captivate you … 🙂
- Flour all purpose or whole wheat (maida or atta) – 2 cups
- Salt – 1/2 tsp
- Carom seeds – 1/2 to 1 tsp (optional)
- Water – as required
- Add salt, carom seeds and 1 tbsp of oil to the flour.
- Add sufficient water and knead it into a smooth dough. Always add water in turns so that you have the right quantity (neither too little nor too much). Adding lukewarm water makes the parathas soft.
- Cover it with a wet cloth and keep aside for 15 – 20 minutes. Though this step is optional it makes the dough softer. Knead the dough once again before rolling the parathas.
- Divide the dough into equal golf-sized balls and roll each one into thin circles. To make triangular parathas, fold the circle into half and then another fold into quarter and roll out into a triangle.
- Heat a pan and place a paratha and cook for a minute.
- Flip and apply oil/ghee (a little at a time).
- Cook for a minute, flip again and apply oil/ghee.
- Cook till both the sides are golden. Serve hot.