Ingredients: (for 3 parathas)
Whole wheat flour (1/2 cup/ 80 g) + 1 1/2 tbsp
All purpose flour (1 cup/ 120 g)
Salt (1 tsp)
Sugar (2 tsp)
Lukewarm water (as required)
Desi Ghee (3 tbsp) + for frying
Oil (as required)
1. Mix together whole wheat flour, all purpose flour, salt and sugar.
2. Knead a dough, not very soft and not very hard either.
3. Refrigerate the dough in air-tight container for 30 minutes.
4. Knead again and divide the dough in 3 equal sized balls. Make a paste of 3 tbsp whole wheat flour and 1 1/2 tbsp desi ghee.
5. On a flat, clean, scratch proof surface, roll out a ball of dough (first with hands, and then with rolling pin), in to a big thin sheet.
6. Smear 1/3 of the paste on to the sheet.
7. Using a knife or a pizza cutter, cut the sheet along the length in to very thin strips.
8. Roll the strips one over the other, with the help of a spatula.
9. Now roll this long log of strips into a loosely packed ball (the way traditional lachha paratha is rolled)
10. Roll out this ball into a thick disc.
11. Transfer this disc on to a hot tawa, cook from both sides and fry in desi ghee.
Enjoy pheni/sevaiyan lachha paratha with spiced yogurt, or curry of your choice, or just by itself with a cup of tea/coffee!
English video at https://www.youtube.com/watch?v=GJDH18Nj68s
White Bread: 6 slices
Oil for frying
Red Chili powder
Roasted Cumin Powder
1.Remove edges of the bread slices. Roll hard once in each direction to flatten the slices.
2. Using a cookie cutter, or a cap of any bottle, cut roundels from the bread slices. ( small roundels for serving papdi chaat in traditional manner, big roundels for a new unique method of serving)
3. Fry these roundels in a fresh batch of oil at medium heat
4. Spread on a paper towel for excess oil to be absorbed. Once cooled, wrap in a paper towel for a few minutes.
Serving suggestion (A)
1. Whisk yogurt, and add little salt.
2. In a serving platter, add some yogurt. Spread small roundels of papdi . Top with more yogurt, tamarind and green chutney, spices, and any/all optional toppings.
Serving suggestion (B)
Strain some yogurt. Add salt and toppings of your choice. Layer big roundels of papdi in a plate. Spread the yogurt mix on top of each papdi. Top with more chutneys and toppings.
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!