Bringing back my childhood memories… :) I was a bit irritating picky eater for whom mum used to run across the house just to make me eat 2-3 bites of anything. One thing I never refused to eat was a plate of triangular paratha with a dollop of achaar on side! And knowing my taste-bud, mum used to make those parathas every now and then.
I now understand how tedious it is to make such parathas… Rolling them out, applying ghee, folding them twice to make a triangle and then again rolling process!!! Ufff… I hardly prefer to get into that mood :P But ‘Maa’ is ‘Maa’!!! She never got tired of applying double-efforts in making one paratha, for me to eat substantial <3 Love you, Mum!!!
2 cups Wheat Flour
1/2 tsp Salt
1 tsp Cumin Seeds
Water, as required
1 tbsp Ghee + for roasting
STEPS TO FOLLOW:
- Mix wheat flour and salt in a big bowl.
- Add ghee in it and rub into flour using your palms to form crumbles.
- Knead a soft dough by adding water as required.
- Cover with a damp cloth and keep aside for half hour.
- Divide the dough in 10-12 equal portions and roll them out as directed here.
- Pan roast them one by one by applying ghee until cooked equally on both sides.
- Serve hot with any everyday curry!
- I have used ghee in flour to make it ‘khasta’ in texture.
- You can also add kasoori methi or ajwain for extra flavors.