Ingredients
- 3 cups whole wheat flour(atta) shopping list
- 3-4 tbsp ghee shopping list
- salt to taste shopping list
- a pinch red chilli powder shopping list
How to make it
- Mix atta with ghee and salt. Sprinkle water and knead well to make a non sticky dough. Set aside for 1 hour.
- Knead again and make 6 balls, the size of an onion. Roll out each to a diameter of 8".
- Spread 1 tsp softened ghee all over. Sprinkle some dry atta on the ghee.
- Pleat the chapati length wise into a collected strip.
- Twist this strip.
- Coll the strip to get a pedha ( round flattened ball)
- Flatten this ball between the palms of the hands or gently roll on the rolling board with the rolling pin without applying too much pressure, to a small thick paranthaof about 6" diameter.
- To cook on a tawa first make both the sides light brown on a hot tawa Reduce flame and then using ghee fry till rich brown on both sides on low heat. Press the sides and all over the parantha with a spoon while frying to ensure that it gets cooked since the parantha is a little thick.
- Remove from the tawa on to a clean kitchen napkin and press the hot parantha on the cloth from all sides for the layer to open up and turn flaky. Sprinkle a tiny pinch of red chilli powder.
- Serve hot.
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