Spicy Paratha Recipe

2013-01-28
20130104-P1020801
  • Yield : 15
  • Servings : 7-8
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 45m

I love the spicy taste of Kalonji (nigella seeds). Simply the smell of kalonji being fried in oil is enough to get one hungry.

So the other day when I was making roti, I decided to add this favourite ingredient of mine to perk things up a bit. This recipe is a nice change from the usual plain roti.

This tastes good as a snack, on its own, just rolled up. Or with a meal.

Ingredients

  • Atta( whole Wheat flour)- 1cup
  • Kalonji( nigella seeds)- 2 tbsp
  • Jeera( Cumin seeds) - 1 tbsp
  • Onion finely chopped- 1/2
  • Turmeric powder - 1/2 tsp
  • Chilli powder- 1 tsp
  • Salt- to tatse
  • Coriander powder- 1/2 tbsp
  • Water for binding
  • Oil- 2 tsp for kneading
  • Oil- as needed while making the roti.

Method

Mix all the spices and salt in the flour.

Chop the onion very very fine. If you like, you could lightly fry the onion in a little oil and add the softened onion to the flour, instead of adding raw onion. Raw onion tastes just fine.

Add water to make a dough. It might seem a bit poky with all the whole spices and onion, but don’t worry.

Leave the dough aside for the gluten to rise for about 20 minutes, by which time the dough would have softened considerably.

Roll out into rotis as thin or thick as you like . The odd piece of onion does tend to pop out leaving funny holes in the roti. Happens all the time ūüôā

Heat a flat pan or tawa. Cook the rotis on one side on a medium flame, till you see little bubbles on the underside.

Flip over . With the back of a spoon or a pastry brush, apply some oil to the topside of the roti and along the edges. Flip over and repeat the same process.

That’s it.

Roll, fry… stack up and eat!

 

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