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.
Divide into equal portions.
Apply oil and sprinkle spices.
Cut into 16 pieces.
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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39
a very diff parantha looks delicious .
nicely made parathas..
Healthy Parantha dear!!looks delicious
Such an interesting preparation. The paratha looks lovely.
love this.. book marked must try
a very different kind of paratha.. nice one.
Something interesting, layered paratha looks fantabulous.
Layered Paratha looks fabulous !
such an interesting one!!! should have tasted so great with so many flavors and spices!!
The layers in that paratha looks amazing. Very well made.
Wow! All the layers in this paratha sure makes it tempting and yumm!
perfect parath paratha dear looks fabulous I even saw few youtube videos where they make parath paratha 🙂 you have done it perfect and they looks scrumptious 🙂
Hats off to your patience ! Great technique – will try making a few fr kiddo sometime …
That’s a wonderful paratha Gayathri, wish you had done the typical way of deep frying too..:)
Wow, layered paratha looks wonderful.
Oh Wow! Looks really neat Gayathri!
what an interesting paratha
Looks so delicious Gayatri wish I could get it off the screen
Paratha sounds interesting,perfect layers…
I am seeing them for the first time and loving the flaky parathas.
Wow gayathri, looks awesome!!! Totally new to me, a simple recipe, that can be turned to be total awesome one!!!
Wow… Layers & layers in a paratha.. very interesting.
OMG 16 layers! I was wondering how it is possible and your step by step pics explains it so well.Awesome!!!