36 layer Masala Paratha/ Multi layered Masala Paratha

36 layer Masala Paratha is a flaky, crispy, spicy paratha with 36 layers. Not only eating this is fun, making it is also very interesting. Kids might just want to help you layer this up!

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Ingredients: For 5 parathas

Whole Wheat Flour (1 cup + for layering,  dusting and rolling)

Cooked Dal (1 cup) (optional)

Water (as required)

Salt  ( ¾ tsp )

Turmeric Powder (1/3 tsp)

Red Chili powder (1/2 tsp)

Coriander Powder (1/2 tsp)

Garam Masala (1/3 tsp)

Cilantro leaves (finely chopped) (optional)

Carom Seeds ( ½ tsp)

Oil/ Desi Ghee for layering and pan frying

*If using boiled dal, or making masala paratha without dal,  add ginger paste and finely chopped onions, along with other ingredients.

Method:

  1. In a mixing bowl, add flour, and all spices. Mix well.
  2. Transfer dal and knead in to a soft and smooth dough.
  3. Apply little oil on the ball of dough and transfer to an air tight container.
  4. Refrigerate for 30 minutes
  5. Knead the dough again and divide in 5 parts.
  6. Toss a ball of dough in dry flour and roll in to a big roti.
  7. Apply generous amount of oil on the roti.
  8. Sprinkle dry flour on the roti.
  9. Mark 5 vertical and 5 horizontal cuts on the roti. It will get divided in 36 smaller pieces.
  10. Arrange the pieces one on top of the other, in increasing order of their size. Place the smallest piece on the top, and largest piece at the bottom.
  11. Toss this pile of pieces in dry flour and roll in to a roti 5-6 inches in diameter. Make sure that the side with smaller pieces is facing the rolling board.
  12. Place on a hot tawa, the side with smaller pieces facing the tawa.
  13. Cook and fry on both sides with oil.
  14. Hold the fried paratha in your hands and press gently to expose all layers.

img_6003Your crispy flaky spicy paratha is ready! Enjoy with butter, yogurt, or a cup of tea/coffee!

 

 

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