Whole wheat flour (according to the number of parathas to be prepared)
Water to make the dough
Ghee or oil to add to the flour: a tsp. every cup of flour
Butter or ghee for frying
Wheat flour for dusting
Salt to taste
Carom seeds (optional)
- Add the ghee/oil to the flour and mix well with fingers to a crumbling consistency. Add the salt and carom seeds to the flour and mix well. Now start adding very little water at a time to make the dough. Do not add a lot of water, the dough must be smooth and hard, not watery. Prepare the dough and keep covered for 10 minutes.
- Begin by pinching balls from the prepared dough. Make a round ball as you would for a roti, but take a bigger ball. Flatten it with a rolling pin to a big size, I make it to the biggest size possible.
- Dust the flattened dough with wheat flour.
- Begin folding the flattened and dusted roti in small folds until the whole roti is folded. The smaller folds, the more layers will show up in the paratha.
- When the whole roti is folded, carefully make the folded roti into a circle and seal the ends.
- Begin by dusting the roti and flattening it very carefully with a rolling pin, putting minimum pressure. The roti will be prepared.
- Now add this to a very hot griddle/pan on maximum flame. Let cook on one side for about 30 seconds and quickly turn the paratha and repeat from the other side.
- Cook evenly on both sides and remove from the griddle. Cook and prepare all the parathas in this way and keep aside.
- Fry all the parathas with ghee/butter on both sides, like you would do with a normal paratha, on medium flame so they don't become hard. Remove from flame and serve hot with any wonderful subzi !!