Ingredients:

• 3 cups – Wheat flour
• 1 tsp – black pepper (freshly ground)
• 1/2 tsp – Fennel seeds (coarsely crushed)
• 1/2 tsp – Cumin seeds
• 1/4 tsp – ajwain seeds (omum)
• 4 -5 pinches of asafetida
• 1 tbsp – Butter
• salt to taste
• Ghee for shallow frying
• warm Milk to knead dough

Method:

1. Sieve together flour and salt.
2. Add all the other ingredients, except ghee and milk.
3. Mix well. Knead into a soft pliable dough using milk.
4. Divide dough into 10 parts and roll into thick parathas.
5. Prick with a fork all over.
6. Heat griddle, roast on both sides.
7. Drizzle a little ghee on both sides.
8. Shallow fry both sides till crisp, and golden spots appear.
9. Serve hot with dals or vegetables, as desired.

Recipe courtesy of Sify Bawarchi