A paratha is a flatbread native to the Indian subcontinent prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives and Myanmar, where wheat is the traditional staple. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough.
Course Appetizer, Breakfast, Main Course, Side Dish
Servings 4servings
Ingredients
½cupBajra Flour
½cupMaize (Makka) Flour
1tbspMoringa Powder
1xLarge Potatoboiled and grated
1pinchSaltto taste
½tspChaat Masala
¼tspRed Chilly Powder
2tbspCorianderfresh and chopped
¼tspAjwain Powder
1pinchHing Powder
1tspGhee
Instructions
Combine all the ingredients except ghee in a big mixing bowl & make a soft dough using warm water.
Keep this dough aside for 15-20 minutes to rest. After 15-20 minutes, heat a tawa on medium flame.
Divide the dough in 4-5 equal portions and roll each one. Place one round ball of dough onto a flat surface and start patting it into a flat round shape using your hands.
Use a rolling pin to gently flatten the paratha. If the paratha keeps breaking while flattening, you can also place the dough between two plastic sheets or parchment paper and flatten it out using a rolling pin.
Place the paratha on the hot tawa. When the paratha is slightly cooked, flip it over to cook the other side. You will see small brown spots starting to appear.
Put ghee on both sides. Turn the flame to low and cook till it turns to a light brown shade.
Shallow fry the paratha till it is completely cooked and your Moringa multigrain masala paratha is ready!
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