Gobi mutter paratha Aloo paratha Palak lacha paratha
Whole wheat paratha | atta 1 cup Red chili powder 1 tsp Turmeric Powder 1/2 tsp Cumin powder 1/2 tsp Coriander powder 1/2 tsp Garam masala 1/2 tsp Coriander leaves few Salt as needed Ajwain| omam 1/4 tsp Oil 2 tsp Ghee to cook the parathas Water to knead the dough Video on how to make Masala Square Paratha
In a wide bowl add wheat flour, ajwain, red chili powder, cumin powder, coriander powder, garam masala, coriander leaves and salt. Add water little by little and make it into a pliable soft dough. Smear 1 tsp of oil on this and knead for a minute. Keep it covered till you make the parathas. Divide the dough into 4 equal big lemon sized balls.
Dust a rolling board or the kitchen counter top with dry flour. Take one lemon sized ball and roll it into a round roti. Let this be like a chapathi, not too thick. Drizzle 2 drops of oil on this rolled chapathi and smear little flour. Spread the flour on the chapathi.
Now to make Square paratha, fold the sides of the rolled chapathi and bring it to the center. Bring the other 2 sides also to the center as shown in the picture.
Repeat the same for the rest of the dough. Roll the folded ones into a square paratha. Dust whenever needed.
Heat a griddle. Place the rolled square paratha on this and cook. Keep the flame medium low, to avoid the parathas getting burnt. Once it is cooked on one side flip it and cooked on the other side too. Smear ghee or butter or oil to the parathas.
Once it is fully cooked, take it out from the pan. Repeat this for the rest of the folded dough. Serve hot with a simple raita of your choice. I made a spicy pomegranate raita for this square paratha. You can serve with any paneer dish too.
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