Did you know that parathas are also called ‘tave ki pudi’? That’s what my Rajasthani neighbour, M aunty calls them. My parathas are not very oily, as I prefer brushing them after they are made in the tava and just before removing them on to the serving plate or napkin, and sometimes I do not use oil at all.
Basically all parathas follow the same recipe. Flour, mixed with water (warm/cold), and kneaded into a pliable dough.For the covering, I prefer the use of whole wheat flour to which I add a little besan (chickpea flour), and luke warm water to knead the dough. The dough I use for parathas are a little more pliant than the one I make for phulkas or puris. I recommend kneading the dough till it feels smooth and elastic (about five minutes) and a resting period of at least 15 minutes. Resting the dough relaxes it, making rolling easier. If the dough is not rested, you might feel resistance while rolling, and the effort taken is more.
Recipe: Aloo paratha / Wholewheat bread stuffed with spiced potatoes
Boiled potatoes – 4 big (Peeled and mashed)
Amchoor / dry mango powder – 1/4tsp.
Red chilli powder – 1/4tsp.
Dhania/coriander powder – 1/8 tsp.
Sambar powder (not usually added but it adds a nice flavour) – 1/8 tsp.
Kasuri methi / dried fenugreek leaves – 1/4 tsp.
Salt – to taste
Coriander leaves (Chopped) – 1 tbsp.
(I add all my favourite spices – a pinch each)
Gather the dough from all the sides and form a ball.
Flip and fry the other side similarly.