Ingredients: (for 24 rotis)
Samo seeds (2 cups)
Water (5 cups)
Salt (2 tsp)
Oil (1 1/2 tbsp + for making flatbread on griddle)
Potatoes (boiled, peeled and mashed) (3)
1. Wash sama rice thoroughly with water.
2. Transfer to a microwave safe bowl.
3. Add water and salt.
4. Microwave at 100% power for 5 minutes. Give it a mix.
5. Microwave for 10 minutes at 80% power. The mix should look crumbly now. If need be, microwave for a few more minutes (each microwave is different, so timing may vary).
6. Allow it to cool.
7. Add oil and mashed potatoes and knead very well.
8. Divide into equal sized balls.
9. Roll each ball into a disc of 1mm thickness and 3-4 inches diameter, exactly the way you roll makki ki roti or kuttu ke aate ki roti ( check video for tips on easy rolling)
10. Cook on both sides, at medium to high heat.
Enjoy with potato curry or any curry of your choice.
To view this video in English,
To view this video in English, check out the link
Whole Wheat Flour (11/2 cup + some for rolling and dusting)
Water + milk ( 200 ml, warm)
Oil ( 1 tbsp)
Desi Ghee or any oil of your choice( as required)
1.Using water+ milk mixture, knead a soft dough with whole wheat flour, sugar, salt and oil.
2. Refrigerate the dough for atleast 30 minutes.
3. After 30 minutes, give a quick final knead to the dough and divide it in 5 equal sized balls.
4. Using dry flour, roll a ball into a big disc, say 10 inches diameter.
5. Apply a generous helping of desi ghee on this disc.
6. Using a knife or pizza cutter, make 5 vertical and 5 horizontal cuts on the disc.
7. Sprinkle dry wheat flour onto this disc.
8. The whole disc is now divided into smaller pieces.
9. Start piling these small pieces one on top of the other, with the smallest as the topmost and the largest one as the bottom most.
10. You will now have a big pile of pieces.
11.Press it firmly with your palm.
12.Toss this big pile into the dry wheat flour and roll it into a disc, say 7 inches in diameter.
13. Cook this on a hot griddle(medium heat), on both sides.
14. Apply desi ghee on both sides and press lightly to make a crisp lachchha paratha.
15.Once off the griddle, crush it very gently between your palms to separate the layers.
Your crisp, crumbly, soft parat paratha is ready. Enjoy it with any curry, veggie, lentil or raita of your choice, or with a cup of tea/coffee.
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!
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!