1. Knead the whole wheat flour and water together making a soft and pliable dough. 2. Heat a tawa or a flat pan. 3. Make small rounds(plum sized) of the prepared dough; dust it with flour and roll out into a small disc sized roti. Apply about 1 tsp of ghee, sprinkle 1/4 tsp salt, a pinch of red chili powder, a pinch of caraway seeds (per parantha). Using your fingers, spread out the seasoning mixing well. 4. Fold the parantha in a semi circle. Now fold once again joining the the two opposite sides together to get a triangular shape. Dust with flour and roll out in a triangular shape (Don't worry it will not be so accurately shaped but will resemble a triangle lol). 5. Very carefully lift the parantha and place it on the hot tawa or pan. 6. Wait for 8 seconds; now flip to the other side. The flame should be medium to high. 7. Wait for another 6 seconds and flip to the previous side (the cooked side). Apply about a tablespoon of oil and flip again. Roast the other side also by applying oil and flipping again. 8. Transfer to a plate. 9. Serve hot with any pickle of your choice. ---------------------------------------------------------------------------
Nutrition
Ingredients
