Parantha

Time

Prep 10 min · Cook 5 min · 15 min total

Difficulty

easy

1. 1

   Knead the whole wheat flour and water together making a soft and pliable dough. Heat a tawa or a flat pan.

2. 2

   Make small rounds(plum sized) of the prepared dough; dust it with flour and roll out into a small disc sized roti. Apply about 1 tsp of ghee, sprinkle 1/4 tsp salt, a pinch of red chili powder, a pinch of caraway seeds (per parantha). Using your fingers, spread out the seasoning mixing well.

3. 3

   Fold the parantha in a semi circle. Now fold once again joining the the two opposite sides together to get a triangular shape.

4. 4

   Very carefully lift the parantha and place it on the hot tawa or pan. Wait for 8 seconds; now flip to the other side. The flame should be medium to high.

5. 5

   Wait for another 6 seconds and flip to the previous side (the cooked side). Apply about a tablespoon of oil and flip again. Roast the other side also by applying oil and flipping again.

6. 6

   Transfer to a plate. Serve hot with any pickle of your choice.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.