Masala Parantha

Ingredients

• 1½ cups whole wheat flour (gehun ka atta) + for dusting
• ½ teaspoon chaat masala
• ½ teaspoon crushed black peppercorns
• ½ teaspoon dried mango powder (amchur)
• ¼ teaspoon red chilli powder
• Salt to taste
• 1 tablespoon ghee + for applying
• ¼ teaspoon dried fenugreek leaves (kasuri methi)
• Spicy tomato chutney to serve
• Spice mix
• ½ teaspoon chaat masala
• ½ teaspoon crushed black peppercorns
• ¼ teaspoon red chilli powder
• Salt to taste
• ½ teaspoon dried fenugreek leaves (kasuri methi) 

Method

1. To make the dough, take whole wheat flour, chaat masala, crushed black peppercorns, salt, ghee and kasuri methi in a bowl and mix well. Add ⅓ cup water, mix and knead into a semi stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
2. To make the spice mix, combine together chaat masala, crushed black peppercorns, red chilli powder, salt and dried fenugreek leaves and mix well. 
3. Divide the dough into equal portions and shape them into balls.  Dust some whole wheat flour on it and roll it into a disc. Apply some ghee and spread it evenly. Sprinkle some of the prepared spice mix and fold the disc in half and apply some ghee on it. Sprinkle some more of the prepared spice mix and fold again to make a triangle. Dust some whole wheat flour and roll it lightly.
4. Heat a non-stick tawa. Place the parantha on it and cook on low heat for 2-3 minutes. Flip and cook the other side for 2-3 minutes as well. Apply some ghee on top, flip and apply some ghee on the other side and cook till both sides are evenly golden. 
5. Transfer on a serving plate and serve hot with tomato chutney.