Recipe - Spicy Paratha (Namak-Mirch ke Parathe)

(Spicy Flat Indian Bread)

Summary:

Parata is normally eaten with dal. curries or spicy pickle. Plain parata dough can be used to make Poori's. In North India, spicy parata's are also served as breakfast.

I make plain parata (namak parata) for my kids by adding ghee, ajwain and salt. And make spicy parata by adding chilly powder. I always keep the roti dough ready in my refrigerator, and make parata's out of it according to the demand of my family, spicy/plain parata's or use the dough for plain roti or to roll any kind of stuffed paratas.

Ingredients for the making dough:

For desired results use standard measuring cups:

Wheat flour - 1 heaping cup.

Water - 1/2 cup (important to know the quantity)

Salt - 1 pinch
Ajwain (carom seeds) - 1/4 teaspoon
Chilly powder
All purpose flour or wheat flour- 1/2 cup (to flip the dough while rolling the roti)

Ghee (clarified butter) or butter for brushing the roti (optional)

Process:

Take one cup of wheat flour in a mixing bowl.

Slowly add water to the flour. It's better not to add all the water into the flour, you may want the dough a little tight (hard) for parathas. Knead it by hand or use any kind of dough mixer/electric appliance. I always do it the old fashioned way by hand, so you can't go wrong! After the dough is kneaded, take a teaspoon of oil in your hand and apply it all over the dough. This way the dough won't stick to the walls of the container the next time you use it, and you can store any leftover dough in any air tight container. Set the dough aside for 20-30 minutes before making paratha.

Method to roll Partha:

Get the tools ready - Tawa on the stove with medium high temperature. Rolling pin to make/roll rotis/parathas. All purpose flour in a 3/4 plate to lightly flour the dough in between during rolling the paratha dough. Salt, Red chilly powder, and carom seeds (if you are using roti dough).

Make a small lemon size ball out of the dough.

Slightly flatten the ball sized dough and dip the flatten ball in the all purpose flour plate which is placed in the side. Place it on the lightly floured/clean surface and slowly roll the dough in a circular motion from the center.

To prevent sticking of the paratha dough when rolling, you can continuously rotate the dough on the surface (lift it up and throw it back down just like a frisbee). Remember not to fling it across the room!

Brush the half rolled paratha with some ghee or oil and sprinkle salt, red chilly powder. Fold the roti in the desired shape, square/hexagan/traingle.

Continue rolling and lightly dust the paratha with flour if the paratha is sticking to the surface. Too much dusting may spoil the taste of the paratha too. It is important to roll the dough on one side only. Make sure not to apply too much pressure while rolling. Try not to roll the paratha too thin (if you're a beginner at this). Soon you will see the small ball of dough expand to 3 inches in diameter (just like a disc)

Method to cook Paratha:

Preheat the tawa/cast iron pan on medium high. Transfer the ready paratha on to the pan and wait for 10-15 seconds. You will see small bubbles forming on the paratha. Flip the paratha on to the other side and wait for 15 seconds.

You will see the paratha puffing up little.

Flip the paratha onto the second side, just to make sure the paratha is cooked well. Do not leave the paratha too long on the tawa or else it will burn.

Transfer the paratha into a plate and brush it with ghee. Parathas taste good when served hot.

To retain the warmth of the Parathas, you can store them in a casserole/hotbox to keep them moist and soft.

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