3 cups Whole Wheat Flour / Gehun ka atta
Salt to taste
2 tsp Ghee / Clarified butter
2 -3 tsp Ghee + 3 tsp wheat flour
2 -3 tbsp flour for dusting
Water as required to make the dough
2 -3 Oil
Tawa for frying
- Take the flour in a bowl along with salt and ghee. Mix well. Slowly add the water and knead to a soft pliable dough. Cover with a wet muslin cloth and let it rest for 20 - 30 mins.
- In a bowl, make a mix of the ghee and flour together and keep it aside.
- Divide into equal balls. Dust with flour and using a rolling pin, roll out the balls into thin discs.
- Spread 1/2 tsp of the ghee+atta mix on the disc. Start from one side and roll inwards, till you roll completely as a rope. The way you do it, you will end up with a tight rope.
- Dip your fingers into the ghee mix and spread over the top of the rope. Circle it again as a spiral with the ghee covered. You will end up with a spiraled disc again.
- Dust it with flour and gently roll it again.
- Meanwhile heat a tawa and once it's hot, fry the rolled out paratha. When one side is cooked and rises up, spread a little of the ghee atta mix on the top and sprinkle oil around the parathas.
- Flip over the other side and cook in the same way. Ensure it doesn't get burnt.
- Once it's cooked on both sides, remove to a plat and clap at it while it's hot. This way you will loosen the layers.
- This paratha ends up being very heavy. Serve it with a gravy of choice
Labels: Blogging Marathon, Indian Flatbread, North Indian Dishes, Utter Pradesh Recipes, Wheat Recipes