Keyword: How to make paratha, Masala paratha, Paratha, Peanut paratha, Stuffed paratha
Prep Time: 15minutes
Cook Time: 30minutes
Rolling pin for rolling parathas
Tava for cooking paratha
Mixie/spice grinder for grinding the peanut masala
For the Dough (Makes 12 parathas)
4cupsWhole Wheat Flour
1cupmilkcan be substituted with water or yogurt
½tspsaltor to taste( i usually dont add salt to my flatbread dough)
For the Stuffing (for about 14 paratha's)
¼cupgram dalchana dal
1tspflax seed/white sesame seeds
10nos red chiliesi used round variety
a small lemon-sized tamarind
salt to taste
For the filling
Dry roast each of the ingredients separately, except tamarind. While roasting, roast flaxseed finally. Switch off the flame, and add the flaxseed to the hot pan. The residual heat will pop the flaxseed, try to keep it covered with a flat plate.
Let it cool completely. Take it in a mixer, and grind it to a coarse mix. Not too coarse, but neither too fine. Keep aside, until use.
For the dough
Take flour in a wide bowl, i normally do not add salt to chapathi/paratha dough. If you add, add to the flour and whisk well to mix.
Slowly add milk and water and make a soft dough. While finishing add oil and knead into the dough.
Let the dough rest 30 minutes before proceeding to roll them out to make paratha's or plain roti's
For making the Paratha.
Divide the dough into 12 portions. Roll each dough into a thick circle of 4-5 inches in diameter.
Place 2-3 tbsp of filling in the middle of the rolled dough. Bring the edges together and seal the dough in the center.
Now dust the dough ball with flour and start rolling into a disc again. I rolled into a disc of about 6-7 inches in diameter.
Heat a non-stick pan, cook the rolled out paratha on both the sides till golden brown. Serve it hot with sides of your choice.
I served it with plain yogurt mixed with black salt and some plain dal.