Parathas are rich and flaky because they’ve been spread with ghee or butter and folded several times. Serve them with a wet vegetable dish, yogurt, and mint or coriander chutney.
Preparation time: 15 min
Standing time: 30 min
Rolling and cooking time: 8 min for each paratha
- 2 cups (200 g) atta sifted whole-wheat flour
- 1 cup (100 g) white flour
- 2 tbs melted ghee or butter
- 2/3 cup (150 ml) warm water 1 tsp salt
1Put the two kinds of flour in a large mixing bowl and mix them together. Rub the melted ghee or butter into the mixture and prepare the dough as directed for chapati. Set it aside, covered with a damp cloth. After 30 minutes, set a large cast-iron griddle or tava over medium-low heat. While the tava heats, knead the dough again and form it into 10 equal-sized balls and roll them into discs, (not too thin), dusting your work surface with flour when necessary, to prevent sticking. Brush the surface of each disc with melted butter and fold it in half. Butter the surface again and fold each paratha in half a second time, making triangles. Roll them out rather thin into larger triangles.
2Place a paratha on the dry, pre-heated griddle or tava. Move the paratha around as you cook it so that all ends cook evenly. Parathas take more time to cook than chapatis. Adjust the heat so they don’t burn. When both sides are golden-brown, turn the paratha over to the first side and rub 1/2 teaspoon of ghee (or butter) over its surface with the back of a spoon. The paratha should then puff up. Turn it over and rub ghee over the other side. The paratha is finished when both sides are golden-brown and flecked with dark spots. Cook all the parathas by this same method.
If you’re not serving the parathas right away, wrap them in a cloth to keep them warm.