Mughlai Paratha (Parota)

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Enjoy any rich curry recipe with this hot, crispy, authentic Paratha..

Ingredients:

2 cups wheat flour

1 tsp salt

1 tsp baking powder

¼ cup melted ghee

½ cup water

Flour for dusting

1 tbsp ghee or oil

Method:

• Shift together the flour, salt and baking powder in a bowl.
• Rub the ghee into flour mixture using finger tips and gradually add the water to knead into firm dough.
• Allow to rest covered for 10 min. Divide the dough into equal portions and shape into balls.
• Roll each of the balls out into discs, sprinkle little wheat flour on one side and ghee or oil on other side.
• Pleat the parathas, starting from one side and progressing towards the other.
• Hold one end, and make a coil moving in clockwise motion.
• Roll out these coils into parathas using rolling pin.
• Heat a girdle (tawa) and cook each parathas with ghee on both the sides.
• When done spoon a little ghee or butter on them and crush lightly, to release different layers and serve.

Missi Roti

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Authentic recipe from Rajasthan made with whole wheat flour and chickpea flour.

Ingredients:

2 cups Whole Wheat Flour

2 cups Gram Flour

1 tsp carom seeds

1 tsp cumin Seeds

2 tbsp Dry fenugreek leaves

Red chili powder to taste

Salt to taste

A pinch of turmeric powder

2 tbsp Ghee

Lukewarm water to knead

Method:

• Mix the dry flours together with the other ingredients except water.
• Rub ghee into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
• Knead well again the dough and make balls. Roll into a slightly thick chapati than usual.
• Heat a girdle (tawa) and cook each roti till golden brown spots appear on both the sides.
• Butter the Missi roti generously and serve hot.