Join us in our obsession for this ultimate 'Masala Papad Paratha' , mixed with desi flavours of ghee, hing ajwain that we once tried on the streets of Delhi and gave it a shot here. It's Yumm !
|Wheat flour||2 Cup (32 tbs) (atta)|
|Carom seeds||1 Tablespoon (ajwain)|
|Red chilli powder||2 Teaspoon|
|Asafoetida||1 Teaspoon (hing)|
|Papad||2 (masala papad)|
|Oil||1 Cup (16 tbs) (for shallow frying)|
|Water||1 Cup (16 tbs) (as required)|
1.In a bowl, add wheat flour, ghee, carom seeds, red chilli powder, asafoetida, salt and water.
2.Mix well and make a dough.
3.Cover it with a wet paper towel and let it rest for 30 mins at room temperature.
4.Make a roti, and place one masala papad in it. Cover it with another layer of roti and seal the edges with water.
5.Use a fork to poke the paratha from both sides.
6.Deep fry it till its done.
7.Drain and serve it with any pickle of your choice.