Parantha

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Ingredients list for Parantha

• 2 cups Whole wheat flour (atta)
• to taste Salt
• 1 tablespoon Carom seeds (ajwain)
• for cooking Oil 1 teaspoons +

Method

1. Combine wheat flour, salt, carom seeds and 1 teaspoon oil in a parat. Mix well and knead into a soft dough using water, at intervals. Apply little oil on the dough, cover with a bowl and set aside to rest for 15-20 minutes.
2. Divide dough into equal portions shaped into balls. Roll out balls into large discs dusting with little flour. Apply little oil on it and fold the disc into a triangle and roll out again dusting with little flour. These are paranthas.
3. Heat a non-stick tawa. Place a parantha on it and cook till small bubbles appear on the surface. Flip, drizzle little oil on the parantha, smear and cook till golden on other side. Flip again, smear some more oil and cook till golden.
4. Crush the parantha a little and serve hot.

Nutrition Info