Prep Time: 30 mins | Cook time: 15 mins | Total time: 45 mins
Course: Snacks | Servings: 4
Difficulty level: Easy
Ingredients:
For the dough
- 3 cups refined wheat flour (maida) + 1-2 tbsp, for dusting
- 1 tsp yeast
- 1 tsp salt
- Warm water for kneading, as required
- ½ tbsp refined oil
For the filling
- ½ cup melted butter
- 1 large onion, peeled and thinly sliced
- 1 cup chopped coriander
- 1 tbsp chilli flakes
- Salt, to taste
For brushing
- Milk, ¼ cup
Instructions
- In a large bowl, add the flour, yeast and salt. Mix.
- With warm water, knead dough. Coat with refined oil
- Cover bowl with Clingwrap and keep in a warm place for 20 minutes to allow the yeast to activate and make the dough rise
- Punch dough down to release the excess carbon dioxide. Reform the dough into a ball by folding its edges downward towards its center
- Divide dough into 8 portions using a knife or dough scraper. Form each portion into a ball. Cover with moist cloth.
- Preheat oven to 180 C
- On a flat surface, sprinkle dry flour. Roll out the dough until it is very thin and almost translucent
- Liberally brush the rolled dough surface with melted butter
- Spread one eighth of the sliced onion and coriander evenly over the rolled dough surface
- Sprinkle salt to taste and chilli flakes
- Starting at one end, start folding the dough to make a roll (as though rolling a carpet), enclosing the filling inside.
- Form the roll into a spiral. Flatten the spiral with your hands lightly into a flour disc shape
- Cover with moist cloth and set aside for 10 minutes to rest
- Repeat the process with the other dough portions
- Place the rested flour disc on a flat surface. Using your fingers, press down to flatten and expand the disc into a paratha shape, about 8 inches in diameter
- Place the rolled paratha on a baking tray. Brush surface with milk
- Bake in oven at 180 C for 12-15 minutes, or until golden brown
- Serve with a dip or of your choice, or simply enjoy with a steaming hot cup of chai.
1 comment
Looks delicious