Namak Mirch ke Chatpate Parathe
Equipment
- Rolling board (chakla)
- Rolling pin (belan)
- Flat skillet/griddle (tawa)
- Spatula
Ingredients
For parathas
- 150 gm Aata (wheat flour)
- 1 tbsp Oil
- Salt according to taste
For spicy mix
- ½ tsp lal mirch (red chilli powder)
- ½ tsp Amchoor (dry mango powder)
- ½ tsp jeera (cumin seeds)
- ½ tsp Ajwain (carom seeds)
- ½ tsp Salt
- Oil to make parathe.
Instructions
Preparation
- In a deep plate combine wheat flour, oil and salt.
- Add water as required and knead the flour into soft, smooth and pliable dough.
- Brush some oil on dough, cover and keep it aside for 10 to 15 minutes.
Method
- Knead the dough once again.
- Divide the dough into 8 to 10 equal portions, shape it round and flatten it like patties.
- Take one dough patty and coat it with dry wheat flour and roll it into 3 to 4” flatbread (roti)
- Brush some oil on roti, as per your taste sprinkle red chilli powder, amchoor powder, salt, cumin seeds and carom seeds.
- Bring edges together and press them and seal it properly.
- Now again coat the dough patty with dry flour and roll it into a round flatbread (roti) of 6 to 7”. (keep thickness as desired)
- Heat griddle (tawa) place the paratha on it and cook on medium flame.
- When one side is a bit golden, flip the paratha and let the other side cook.
- Apply oil on the paratha, flip it again and cook paratha.
- Apply oil on the other side too and cook paratha by pressing with the spatula until golden spots appear on both the sides of the paratha.
- Repeat the same procedure with the remaining dough balls.
Notes
- Serve with hari chutney, tamatar ki khatti meethi sabzi, raita or just roll the paratha and relish it with garam garam adrak wali chai.
