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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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It is a mouth flaky parantha Ingredients:
3 cups whole wheat flour(atta) |
3-4 tbsp ghee |
salt to taste |
a pinch red chilli powder |
Directions:
1. Mix atta with ghee and salt. Sprinkle water and knead well to make a non sticky dough. Set aside for 1 hour.
2. Knead again and make 6 balls, the size of an onion. Roll out each to a diameter of 8 .
3. Spread 1 tsp softened ghee all over. Sprinkle some dry atta on the ghee.
4. Pleat the chapati length wise into a collected strip.
5. Twist this strip.
6. Coll the strip to get a pedha ( round flattened ball)
7. Flatten this ball between the palms of the hands or gently roll on the rolling board with the rolling pin without applying too much pressure, to a small thick paranthaof about 6 diameter.
8. To cook on a tawa first make both the sides light brown on a hot tawa Reduce flame and then using ghee fry till rich brown on both sides on low heat. Press the sides and all over the parantha with a spoon while frying to ensure that it gets cooked since the parantha is a little thick.
9. Remove from the tawa on to a clean kitchen napkin and press the hot parantha on the cloth from all sides for the layer to open up and turn flaky. Sprinkle a tiny pinch of red chilli powder.
10. Serve hot.
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