Ingredients

• For Dough: 2 cups - flour
• 1 tbsp - fat (oil or ghee)
• salt to taste
• water to knead
• For Filling: 1/2 cup - gram flour
• 1.5 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• 3-4 pinches - asafoetida
• 1/2 tsp - cumin seeds
• 1 tbsp - coriander finely chopped (towel dried)
• 1/4 tsp - mint powder (optional) oil or ghee to shallow fry

How to Make Parathas in Jiffy

• For dough: Mix all ingredients except water.
• Add small portion of water at a time and form a soft pliable dough.
• Keep it aside for 10-15 mins before using.
• Always keep it covered with a moist cloth, and ensure that the cloth is moist.
• For filling:
• Mix the gram flour, chilly powder, turmeric powder, asafoetida, cumin seeds, coriander and mint powder.
• For parathas:
• One paratha requires a ping-pong ball sized lump of dough.
• For rolling, use dry flour as in phulka, to roll it easily.
• Dust the roti with dry flour.
• Roll, spread oil on the chapatti.
• Sprinkle some filling over it.
• Tightly roll into a Swiss roll.
• Form an overlapping spiral.
• Press and re-roll to its full size.
• Heat a heavy griddle, place paratha on it.
• Allow one side to cook and have brown golden patches.
• Turn and repeat I for other side.
• Drizzle some oil and flip.
• Sprinkle oil on other side. Sizzle till done.
• Serve hot with curds and pickle.