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Spicy Parathas


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Try these parathas with a rich masala filling.

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Preparation Time: 
Cooking Time: 
Makes 12 parathas.
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Ingredients



For the dough
2 cups whole wheat flour (gehun ka atta)
2 tbsp melted ghee
1/2 tsp salt

For the masala (for the stuffing)
2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
4 red chillies
4 cardamoms (elaichi)
4 cloves (laung / lavang)
2 sticks cinnamon (dalchini)

For the stuffing
4 tbsp poppy seeds (khus-khus)
1/2 tsp nigella seeds (kalonji)
1/2 tsp ginger (adrak) paste
2 tsp ghee
salt to taste

For cooking
 ghee

Method

    For the parathas
    1. Sieve the flour with the salt.
    2. Add the ghee and mix well.
    3. Add enough water to make a soft dough.
    4. Knead well and keep aside for 30 minutes.

    For the masala (for the stuffing)
    1. Roast the ingredients on a hot tawa (griddle) without any fat for 1 minute. Cool.
    2. Grind into a powder.

    For the stuffing
    1. Soak the poppy seeds in a small quantity of water for 2 hours.
    2. Grind the soaked seeds to a paste with a little water.
    3. Heat the ghee and fry the nigella seeds and ginger for a few seconds.
    4. Add the poppy seed paste and cook for 1 minute.
    5. Remove from the heat.
    6. Add the ground masala and salt and mix.

    How to proceed
    1. Knead the dough and divide into 12 portions.
    2. Roll out each portion of the dough into a round of about 75 mm. diameter with the help of flour.
    3. Spread 1 teaspoon of the stuffing evenly over each round. Fold the rounds in half and again spread over a little stuffing over each. Then again fold into a quarter round.
    4. Seal the edges with a little paste made of flour and water.
    5. On a lightly floured surface, roll out into triangular parathas.
    6. Cook on a hot tawa (griddle) on both sides using a little ghee until pink spots come on top.
    7. Serve hot.
    RECIPE SOURCE : Desi KhanaBuy this cookbook
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