Missa Paratha – Manjula’s Kitchen


  • Soak chana for about 4 hours. Grind the chana with ginger and green chili to the paste using water as little possible. I used about 1/2 cup of water.

  • Mix all the ingredients for paratha together, whole wheat flour, cumin seeds, salt, and asafetida.

  • Make the dough mixing everything together if needed add more flour, knead the dough. Oil your both palm and roll the dough between your palms.

  • Dived the dough into 6 equal parts, oil your palm and roll them between your palms, to make them round petties.

  • Roll dough ball into a 3” circle. Spread about 2 drops of oil and pull the edges of the dough to wrap. Repeat to make all six balls.

  • Roll the patty in dry whole-wheat flour. Press it a little and start rolling on a clean surface to about 6 inches in diameter.

  • Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.

  • The paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula.

  • Flip it again and lightly press it with a spatula. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.

  • Repeat same process for the remaining.

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