Paratha

1. Mix flour and besan in a large bowl.
2. Add salt, cumin seeds, salt, chilli flakes, hing, ginger, mint and 1 tsp of oil.
3. Crumble well with your hands.
4. Add milk and crumble again, then knead with water as required.
5. Cover the dough with a moist cloth and let sit for15 minutes.
6. Divide the dough into 8 equal parts and make balls.
7. Roll each ball flat on a floured surface with a rolling pin.
8. Heat the tawa over a moderate heat.
9. Heat the paratha on the tawa until it puffs up.
10. Apply ½ tsp of oil to both sides, flip with a spatula and lightly press so that it cooks well and puffs.
11. Heat until golden brown in colour.
12. Repeat with the remaining dough.

Trivia

The word “Paratha” is a fusion of ‘parat’ and ‘aata’, which means layers of cooked dough. Written records of paratha go back to the 12^th century Sanskrit encyclopaedia “Manasollasa”. A paratha is also called parontha, parantha, paronthey, porota, and farata(in Sri Lanka).

The paratha is India’s answer to unleavened dough and it is also an evening snack to go with tea.

Rushed to pack achild’s breakfast for school or running late to leave for work? Whip up a traditional paratha and pack it in a Vaya Tiffin, you can rest assured that your parathas will remain warm, soft, and fresh!