STEPS
INGREDIENTS
Make dough for this paratha with whole wheat flour , salt and water ( i use milk at times instead of water it makes parathas really soft but adding milk is really optional). Stand the dough for 2 hrs
Take a lemon size ball of dough and roll it in dry flour and start to roll
Roll it big 8 inch diameter
Chop coriander and mint together fine
Add some oil on rolled dough and spread with hand or spoon
Add sesame seeds on it and pinch of salt
Add chopped coriander and mint mix
Now the tough part is folding the rolled dough in a paper fans like structure as shown
And then roll it as shown
Now using the rolling pin roll it to half the original size
Put it on medium high heat non stick pan
And roast it by adding bit of oil on either side and pressing slighly using the back of spoon . So all the layers come to life
Final this is how it looks have it with curd and indian mango pickle
- 1.0c Whole wheat flour
- Salt to taste
- Water/ milk as needed
- 1/4bnch Coriander
- Some twigs of mint
- Sesame seed
- Oil