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!
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.
- In a mixing bowl, add flour, and all spices. Mix well.
- Transfer dal and knead in to a soft and smooth dough.
- Apply little oil on the ball of dough and transfer to an air tight container.
- Refrigerate for 30 minutes
- Knead the dough again and divide in 5 parts.
- Toss a ball of dough in dry flour and roll in to a big roti.
- Apply generous amount of oil on the roti.
- Sprinkle dry flour on the roti.
- Mark 5 vertical and 5 horizontal cuts on the roti. It will get divided in 36 smaller pieces.
- 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.
- 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.
- Place on a hot tawa, the side with smaller pieces facing the tawa.
- Cook and fry on both sides with oil.
- Hold the fried paratha in your hands and press gently to expose all layers.
Your crispy flaky spicy paratha is ready! Enjoy with butter, yogurt, or a cup of tea/coffee!