Like many north-Indians I grew up having paranthas in breakfast. I can have these at any time of the day and there are so many varieties. You can understand the place that paranthas have in the lives of Indians from the fact that there is actually a whole road in Delhi that is named after this delicacy and photographs of many Indian and Pakistani dignitaries decorate the walls of these small restaurants. It is called Paranthey wali Gali (literally the road of paranthas).
One of these days, I’ll take you down that road and tell you more about it but today, I’m going to treat you to a yummy parantha… one of the simplest types of paranthas.
1 Cup Wheat flour
Ghee (clarified butter) or Oil
Knead flour so that when you make a hole in it with your finger, it doesn’t stick to your finger.
Take a small part of it and roll it into a small ball and ensure that there’s no crack in the ball.
Roll this ball in dry flour and flatten it.
Use rolling-pin and flatten the circle further till it is around 4-5 inches in diameter.
Take ½ tea spoon oil and oil the flattened dough.
Fold it four times as shown in images.
Roll it in some dry flour and flatten it upside down i.e. the last fold should face the plate.
Use rolling pin to further flatten it and make it into a bigger square.
Put the girdle on fire.
When it is hot, put the flattened square dough on the girdle.
Once it is cooked on one side (it will become somewhat yellowish brown), turn it over and put oil on the cooked side.
After some time, turn it over again and if the other side is cooked oil it as well otherwise turn it back till it is cooked. Once it is cooked, turn it over and oil the other side (that you’ve not oiled earlier).
After around 1 minute turn it over and let it cook for some time.
Serve it with pickle or/and vegetables or/and plain yoghurt and/or raita and/or dahipakodiyan.
I hope that you loved it as much as I do. Enjoy your meal!