Ingredients:
- Wheat flour/Chapathi flour - 1 cup
- Spinach/Palak (finely chopped) - 1 cup
- Coriander powder - 1/2 tsp
- Cumin powder - 1/2 tsp
- Asafoetida/hing - pinch (optional)
- Salt - pinch
- Milk - 1/2 cup
- Water - as required
- Oil - to pan - fry the parathas
Method:
- Mix the spinach/palak in wheat flour with all the other ingredients, taste and adjust the seasonings.
- Add milk and very little water, and make a soft dough (If needed more water)
- Knead the dough for 5-6 min.
- And rub a few drops of oil on to the smooth dough to prevent drying.
- Set the dough, Keep it aside and cover it with a wet cloth. Let the dough rest for at least 15-20 min.
- Divide the dough into equal-sized portions.
- Dip the balls into dry flour to prevent it from sticking to surface while rolling.
- Roll each ball into a round circle. Keep dusting lightly with flour to avoid sticking the dough to the rolling surface.
- If you want layered, flaky parathas instead, Roll the dough ball into a circle, spread 1/4 tsp of oil, Fold into half and then fold one more time to get a triangle.
- Dip into dry flour once more and roll it into a thin triangle.
- Now heat a pan/tawa/griddle in high flame then turn into medium flame so the paratha doesnot burns.
- Now fry the paratha both sides by spreadind a few drops of oil until golden spots appears.
- Serve hot with Yogurt/curd and pickle.
Ingredients:
- All-purpose flour(Maida) - 200grams
- Milk - 60ml
- Sugar - 1/2 tsp
- Salt - to taste
- Water - as required
- Oil - 5-6 tbsp (approximately)
Method:
- In a mixing bowl, mix well the flour with sugar and salt.
- Pour the milk and add enough water to make soft dough. Keep dusting with flour if required to get the right consistency.
- Knead the dough for about 10-15min. The kneading part is very important to make soft parathas.
- Now smear oil on the dough and the dough rest for 15-20min by covering with a moist cloth.
- For better results, place it in an air tight container.
- You can now feel the softness. Knead it once more about 3-4min. Cut it into equal portions using a knife.
- Each portion should be a little less than the size of tennis ball.
- Apply oil on a rolling surface.
- Take one portion of the dough, put some oil on it.
- Roll out the portion as much as you can so as to make it as thin as possible, equally in its length & width.
- Don't worry about the shape. It may even break in between. Just make it as thin as you can.
- Put a little oil/melted butter over rolled out dough.
- Gently lift the rolled dough from one side and fold the dough alternately, one fold to the above and one fold below. The folds should be just like the saree folds.
- Then hold at one end of the folded dough then spin it just like a spiral.
- Now it should look just like the below.
- Put aside. Repeat the same process for all the dough portions.
- Now put some oil on to these rolls then cover it and rest for 5min.
- Heat 1tsp of oil on a pan/tawa
- Roll out each dough portion just as you do to make a roti/chapathi.
- But make sure that it is not as thin as roti.
- This paratha should have medium thickness.
- Do not apply any flour on it. Put some oil or ghee if you want.
- This way you can get spiral layered flakey parathas.
- Place rolled paratha on the heated pan/tawa. Add a little oil or ghee.
- Fry on both sides till turns golden brown.
- Take 2-3 parathas your palms adn follow a clapping action (not too hard that you end with broken once)
- This is done to separate the layers of the parathas.
- Now parathas are ready to eat.
- Malabar parathas are serve with any kurma.
