Paratha is the popular Indian flatbread made from dough. As per wikipidea, “Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough”. Parathas are of varoius types and can be made from different types of dough or with different kinds of vegetables and pulses combined with the dough such as palak paratha, methi paratha or methi dhebra , beet root paratha, moong dal paratha etc. They can be stuffed with various kinds of stuffing such as aloo paratha, gobi paratha, paneer paratha, mix veg paratha.
Parathas can be enjoyed at breakfast, lunch, tea time snack or dinner. They go well with different types of curries, pickles, chutneys, raita , curd or tea.
Parath Parathas is a popular street food from North India (Delhi). Here the dough is kneaded from refined flour or wheat flour. It is then rolled into a big circle and generous layer of oil or ghee is applied over it. Then a mixture of Indian spices is sprinkled over it. The rolled circle is then cut into different number of squares. The more the squares, the more will be layers in parathas. They are then shallow fried on both sides with lots of oil till golden brown and crispy. The parathas look tempting with the different layers and the various spices used give it contrasting flavours. You can’t simply wait to have one.
At my home I usually make this paratha when I make methi malai mutter or any such mild gravy. The combination of mild gravy and spicy paratha is very appetiting.
I often make this paratha with whole wheat flour. This time I have used a little of gram flour in it. It gave me a nice aroma and also the parathas were more soft. To make them more nutritious I have added gram flour to it.
While roasting them I have used less oil and have roasted them like a regular paratha. The taste of the fried paratha is simply the best. They are more crispy. But with less oil, less calorie is consumed. They taste equally good. So taste bhi aur health bhi. What more does one want when the taste and health are balanced!
Parath Paratha (Multiple Layered Indian Flatbread)
- 1 cup whole wheat flour
- 1/4 cup gram flour
- 4 tbsp oil (1 tbsp for kneading and other for applying in the parathas and roasting them
- 1 tbsp coriander powder
- 1 tbsp red chili powder
- 1/2 tbsp garam masala
- 1 tbsp chat masala
- salt as per taste
- water required for kneading
- In a bowl add mix the whole wheat flour, gram flour , salt and oil.
- Add water and knead into a semi soft dough . (it should not be too stiff or loose).
- In another bowl, add all the spices for seasoning. (coriander powder, red chili powder, garam masala, chat masala and salt ).
- Mix the spices.
- Now take a ball from the dough. Flatten and dust it with flour.
- Roll a big circle from it. Apply oil over it.
- Sprinkle generously the masala over it.
- Now cut it into squares as shown.
- On the big centre square, place the small cut pieces from the sides as shown. Now place the bigger pieces.
- Similarly place all the pieces over one another in any pattern.
- The last piece will cover the other pieces.
- Now roll the layered pieces . It can be rolled into any shape.
- Roast the paratha on the flat pan.
- Apply oil on both sides and roast it on low heat till golden brown. The parath paratha is ready to serve. Similarly make other parathas.
- Serve them hot.
- I have served it with methi malai mutter.