This paratha or chapatti recipe is very easy to follow.I though I’d share because a lot of people always have a problem making parathas.This was the easiest recipe for me to do it right and make soft parathas that actually stay soft even the next day! If you are like me and your problem is rolling them out as round as possible, the secret is roll them out from the middle going out, and keep flipping it after every few times you roll. The coriander gives It a nice smell and taste. And you can have them for any meal really with anything you please. You can also use whole wheat instead and use them as tortilla wraps if you out of them. Please let me know if you’re still having difficulties and we’ll figure it out together. Sometimes also the flour you use matters, so check if the flour you use comes with instructions on what quantities of water/milk to use.
- 2cups All purpose flour
- 1 egg
- Pinch of salt
- A bunch of chopped coriander
- Warm milk and oil to knead dough
- 1teaspoon black pepper
- 1/4 teaspoon garam masala
Mix all the ingredients in a bowl and knead dough until smooth.
Take half of the dough and sprinkle some flour on it
Roll out ,and smear with some oil, then cut lengthwise to get dough for each paratha
Roll them up and keep aside in a plastic foil wrap
Roll each one of them, and cook on a pan/tava .
You can add flour as you need while rolling to prevent from sticking on surface. Cook each side until it swells up then add 1tablespoon of oil and keep turning it around until well-cooked/browned. Do this for all the parathas and serve.