Parath Parantha - Delhi

Today we travel to Delhi, the capital of India for the sixth day of Blogging Marathon. It is a union territoty and has a cuisine which is diverse. Being the mughal capital, this is the origin of Mughali cuisine. Along with Indian cuisine, International cuisine is also famous in Delhi. Delhi is paradise of street food lovers. Take any type of street food, you will find it there. There is a narrow street in Chandni Chowk area which is famous for the different types of parathas available. It itself is called as Paranthewali Galli. I selected a unique paratha for the Delhi special. Parath parathe literally means 16 layered paratha. It is spicy owing to the spice mix spread between each layer. It tasted absolutely delicious with aloo tamatar ki sabzi. For Sruti I made it sans the red chilly powder and she loved it.

Ingredients:

Wheat Flour-3 cups

Ghee-1 tbs

Salt- to taste

Turmeric Powder-1/2 tsp

Ajwain-1 tbs

For The Spice Mix:

Red Chilly Powder

Cumin Powder

Garam Masala

Chaat Masala

Procedure:

1. In a large bowl mix together wheat flour, salt, turmeric powder and ajwain.

2. Add enough water to make a soft dough.

3. Cover and set aside for 30 minutes.

4. Knead the dough until smooth and divide into 14-16 portions.

5. Roll each portion into a ball.

6. Roll each ball into a thin disc.

7. Apply ghee or oil evenly on it.

8. Sprinkle the spice powder according to your taste.

9. Now cut the disc into 4 equal portions vertically.

10. Now make 4 cuts horizontally so that you get 16 pieces of the disc.

11. Stack all the discs one above the other.

12. Roll into a thick paratha.

13. Heat a tawa and cook the paratha on medium flame.

14. Brush both sides with ghee or oil and cook until both sides are golden brown.

15. Serve hot along with a sabzi of your choice.

Mix the dough ingredients.

Add ajwain.

Form a soft dough.

Apply oil and sprinkle spices.

Stack the pieces starting from the outer edge.

The finished stack looks like this.

Finish with all the rolls.

Roll each stack into a thick disc.

Cook on both sides on a tawa.

Serve hot with sabzi.