Paratha are a type of flatbread that originated in India. They are made with whole-wheat flour and typically pan fried with ghee (clarified butter) or oil. The stuffing for a paratha can either be mixed into the dough, or placed into a ball of dough which is made into a pocket. In this receipe we are keeping it simple by just mixing the stuffing directly into the dough. For the stuffing we are using a form of spinich called, fenugreek.
- 2 cups whole wheat flour (atta)
- ½ cup water
- 2 tbsp yogurt
- 2 tbsp oil
- ¼ cup chick pea flour
- 3 cloves shredded garlic
- ½ tsp shredded ginger
- 1 tsp salt
- ½ tsp turmeric
- ½ tsp red chilli powder
- 1 bunch or 1 bag of fenugreek spinich (methi) washed, cut and blended
- pinch of sugar
- Combine all the dry ingredients in a mixing bowl. Try and get rid of any lumps.
- Add the wet ingredients (water, yogurt, oil) and work the dough until all the liquid is absorbed.
- Heat a non-stick pan on the stove on medium heat.
- Make a ball of dough (about half the size of a golf ball) and douse it in some all purpose flour.
- On a smooth surface, roll the ball of dough to about 8-10 cm in diameter using a rolling pin. Roll with a very light hand and douse the paratha in flour when needed to avoid sticking.
- Place the paratha on the pan and lightly cook one side. After about 15 seconds flip it over and cook the other side. After another 10-15 seconds flip it over again. Lightly brush this side with oil. Flip it over again and with a spatula, press down on the paratha, allowing it to cook and absorb the oil. Flip over and continue this.
- Repeat steps 4-6 for the remainder of the dough.
** Note – You need not finish all the dough at once. You can store it in the fridge for a couple days.