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.
Ingredients:
1 Cup Wheat flour
Water
Ghee
(clarified butter) or Oil
Procedure:
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!
