Masala dough rolled into layered paranthas and roasted
Cooking Time: 10-15 minutes
Servings: 4
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg
Category: Veg
Ingredients
| • | Whole wheat flour (atta) | 4 cups + for dusting |
| • | Refined flour (maida) | 1 cup |
| • | Carom seeds (ajwain) | 1/2 teaspoon |
| • | Red chilli powder | 1/2 teaspoon + to sprinkle |
| • | Chaat masala | 1/2 teaspoon + to sprinkle |
| • | Ghee | 8 teaspoons |
Method
Mix together wheat flour, refined flour, carom seeds, red chilli powder, chaat masala in a parat and knead into a dough with sufficient water.
Heat non stick tawa.
Divide the dough into equal portions and roll into balls. Dust each ball with dry flour and roll into an elongated roti.
Apply 1 tsp ghee and fold into pleats to make a fan and then shape it like a ball. Roll out the ball into a parantha with dusting with little dry flour.
Place the parantha on the hot tawa and roast on both the sides. Apply ½ tsp ghee on both the sides and cook till both sides are golden.
Sprinkle red chilli powder and chaat masala. Crush the parantha slightly, transfer onto a serving plate and serve hot.
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