Paratha is a kind of Indian flat bread...its texture,flavor & shape varying along the length and breadth of the Indian sub-continent. Primarily savored in North India, with time it has made its way into homes through out the country. Basically, an unleavened dough is rolled and cooked in a griddle smearing it with fat (traditionally ghee,clarified butter) during the last stages of cooking. The dough is at times layered and flavored with herbs or stuffed with various goodies. The paratha recipe of today is quite simple one. We use finely minced red onion while making the dough,roll it out into a round disc and cook it smearing with ghee at last. The aroma of sizzling onion dough in ghee is absolutely addictive and the taste....addictive as well...J
Serves: 3-4 (Makes 6 paratha)
whole wheat flour for making dough
warm,melted ghee kept ready
⁕2 cups of whole wheat flour (atta)
⁕2/3 cup finely minced red onion (we used 1 medium sized)
⁕a pinch of nigella seeds or caraway seeds (kala jeera or ajwain)
⁕water to make dough (we used about 3/4 cup)
⁕salt to taste
⁕Ghee(clarified butter) warmed to melt and kept ready (we used about 4 tablespoon melted ghee...you may substitute it with butter or an odorless edible oil)
Process: Use a large mixing bowl for making the dough. Add flour,minced onion, seeds,salt and spoon to mix so that onion gets evenly distributed throughout.
spooned for uniform mix
Make a hole in center of flour mix.
made a hole in the center of mix
Add just enough water to fill it.
added water for making dough
Spoon to mix.
roughly mixed with a spoon
Then use your hands and knead the mixture to form a dough.
If you feel the dough too watery,add a few tablespoons flour while kneading or if you feel the dough a bit dry add a few spoons of water.Transfer the dough into a flour dusted work surface and knead it well for 5-6 minutes till smooth,elastic,non-sticky and non-watery.
newly formed dough
Cover the dough and let rest for 10 minutes.
well kneaded dough after resting
After that, roll the dough into a thick log and divide it into six equal portions.
six roughly equal sized portions
Take a portion of dough,roll it between your palms to form a crack-free ball and slightly flatten it into a thick disc. Dust it with flour and set aside. Repeat this process for all the dough portions.
well dusted with flour
For shaping the paratha, take a floured dough disc and roll it gently.
Dust some flour now and then to prevent the dough from sticking to the rolling pin.Turn the rolled dough a bit,and roll again.
Continue to roll till you get an uniformly thick (about 2.5 mm),round disc about 15 cm in diameter.
rolled disc with uniform thickness
For cooking the paratha,heat a flat griddle on medium-high.When hot,gently put a shaped paratha into it.
put the rolled paratha gently on it
After 2-3 minutes,gently flip the bread with a spatula.Small brown spots should have appeared on the cooked side.
small brown spots on the cooked side
Spoon 1/2 teaspoon melted ghee on that side.
added some melted ghee
Spread the applied ghee throughout the bread with the back of spoon.
ghee well spread on the surface
Flip the bread...apply and spread ghee similarly on the other side.Flip for a last time and cook for a few seconds till the surface of paratha is well coated with ghee and slightly browned. Remove from griddle with the help of a spatula.
perfectly cooked on both sides
Repeat this process for rest of the dough discs and turn off heat.
Serve immediately with your favorite pickles or curry.
paired with pickles for a quick breakfast
A From The Blogger’s Keyboard
ü Onion must be finely minced for easy rolling of dough and even distribution of flavor.
ü Use a food processor for quick-fuss-free mincing….else peel onion, half it and dunk in water for 5 minutes prior to mincing for preventing tears.
ü Mix the dry ingredients properly before dough formation.
ü The dough should be smooth, soft and non-sticky. Softer the dough,softer the paratha.
ü Use flour to dust rolling pin, work surface and dough discs well before rolling out to prevent the dough from sticking.
ü A well shaped paratha must be of uniform thickness throughout.
ü Griddle must be well heated before you start cooking the bread.
ü Cook the bread dry till brown spots appear on it and then apply melted ghee during the last steps.
Happy Bread Making!!!
Pair these soft paratha with Ghugni for a pleasure packed lunch.