Ingredients:

• For Dough: 2 cups – flour
• 1 tbsp – fat (oil or ghee)
• salt to taste
• water to knead
• For Filling: 1/2 cup – gram flour
• 1.5 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 3-4 pinches – Asafoetida
• 1/2 tsp – Cumin seeds
• 1 tbsp – coriander finely chopped (towel dried)
• 1/4 tsp – Mint powder (optional) oil or Ghee to shallow fry

Method:

1. For dough: Mix all ingredients except water.
2. Add small portion of water at a time and form a soft pliable dough.
3. Keep it aside for 10-15 mins before using.
4. Always keep it covered with a moist cloth, and ensure that the cloth is moist.
5. For filling:
6. Mix the gram flour, chilly powder, turmeric powder, asafoetida, cumin seeds, coriander and mint powder.
7. For parathas:
8. One paratha requires a ping-pong ball sized lump of dough.
9. For rolling, use dry flour as in phulka, to roll it easily.
10. Dust the roti with dry flour.
11. Roll, spread oil on the chapatti.
12. Sprinkle some filling over it.
13. Tightly roll into a Swiss roll.
14. Form an overlapping spiral.
15. Press and re-roll to its full size.
16. Heat a heavy griddle, place paratha on it.
17. Allow one side to cook and have brown golden patches.
18. Turn and repeat I for other side.
19. Drizzle some oil and flip.
20. Sprinkle oil on other side. Sizzle till done.
21. Serve hot with curds and pickle.

Recipe courtesy of Saroj Kering