- Ghee (clarified butter) to pan-fry parathas or can use cooking oil to pan-fry
- 2 cups whole-wheat flour
- 1 cup gram flour ( Besan)
- One medium onion finely chopped
- ¼ cup finely chopped fresh cilantro leaves ( Green coriander leaves)
- 3 green chilies finely chopped
- Salt to taste
- ½ tsp carom seeds (ajwain)
- 3 tbsp cooking oil
- Mix the wheat flour and besan.
- Add 3 tbsp cooking oil, carom seeds, green chilies, coriander leaves and salt to taste and mix well.
- Knead the wheat flour mix into smooth, firm dough and keep aside in refrigerator for 1 hour.
- Divide all the dough into equal sized balls.
- Follow Making Paratha - Method II
- Flour a clean surface and roll each ball out into a circle about 4” in diameter.Sprinkle some dry wheat flour over it (flattened dough ball). Now roll each circle into a finger shaped structure. Coil this finger like structure into a spiral.
- Flour the rolling surface lightly and very gently roll out the spiral into a flat circle about 5-6” in diameter.
- Heat a griddle and put a paratha over it.Flip the paratha when you see tiny bubbles rising on the surface of the paratha. Drizzle a bit of ghee/oil on the top and spread well over the surface of the paratha. Flip again and drizzle some more ghee/oil on this surface too. The paratha is done when both sides are crispy and golden brown.
- Serve with Green Coriander Chutney and/or any other side dish.
For convenience roll out as many parathas as you like, stack them one over the other with a layer of butter paper between each paratha. You can store them for 2-3 hours in refrigerator before pan-frying them.
Do You Know:
Ajwain ( Carom seed) is an uncommon spice except in certain areas of Asia. It is the small egg-shaped and grayish in colour, tastes like thyme or caraway, only stronger.
Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. A small amount of raw ajwain completely dominates the flavor of a dish.
In Indian cuisine, ajwain is almost never used raw, it is either dry-roasted or fried in ghee or oil. This develops a much more subtle and complex aroma.