2 - spring onions, greens and whites sliced thinly
How to Make
Mix the flours along with salt and cumin. Now add the oil/ghee and enough milk into a well in the centre of the dough and mix until it becomes a pliable dough. Place it on a lightly floured surface and knead the dough well until it is smooth.
Add more flour if it is sticky or a little more oil/milk if too dry. Set this aside to rest for 10-15 minutes.
Meanwhile mix all the ingredients for the filling together.
Now take a small piece of the dough (size of a lime) and roll it in your hands to make a small ball.
Keep some flour nearby since you would require it constantly for dusting.
Now dust this ball with a little flour, place it on a floured surface and press it with your palms to flatten it a bit. Use a rolling pin to flatten it a bit more.
Now take a small amount of the filling, press it together to form a small ball.
Make sure this filling is a little smaller than the circle you made with your dough.
Place this in the centre of the circle.
Bring the ends of the dough upwards enclosing the filling on all sides.
Pinch the dough together on the top to cover the filling completely.
Once covered, with your palm press it down to flatten the dough.
Make sure the filling is covered well.
Now slowly using a rolling pin flatten the bread.
Be gentle with it, you don't want the filling bursting all over the seams.
In a non-stick skillet (tava), on medium heat, place the paratha and trickle down ghee/oil on all its sides and a little on top.
Let it sit for 2-3 minutes or until you see it becoming brown on the other side.
Once done, turn it and cook for another 2-3 minutes (or until done).
You don't have to add ghee/oil again.
Traditionally, it is served with some ghee or butter and spicy Indian pickle.
Even simple raita would work very well.
A spicy dal would be perfect too. Serve hot.
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.