Parathas are the shallow-fried version of chapatis. This recipes make crunchier and less-flaky parathas than those I buy from the store. Serve with cinnamon-sugar for a sweet treat or with curries as a scooping bread.
Ingredients
- ½ cups all-purpose flour: 1 piece
- whole wheat flour: 0.5 cup
- salt: 1 tsp
- butter: 1 Tbsp (melted)
- white sugar: 1 tsp
- garlic powder: 0.5 tsp
- mixed herbs: 1 tsp (dried)
- water: 0.75 cup
- oil for frying:
Metric Conversion
Stages of cooking
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Mix all-purpose flour and whole wheat flour in a bowl. Sprinkle salt on top. Add butter, sugar, garlic powder, and dried herbs. Mix together with your fingers. Pour water in gradually; continue to mix by hand until a soft dough is formed.
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Knead dough until smooth and elastic, about 7 minutes. Cover with a damp cloth; let rest for 30 minutes.
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Divide dough into 8 equal portions. Shape into smooth balls; lightly flatten. Dust with flour and roll into thin circles about 1/16-inch thick and 7 inches in diameter.
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Heat oil in a large saucepan over medium heat. Fry each dough circle until golden, about 2 minutes per side. Drain on paper towels.
