ARBI KA PARATHA

Ingredients

• 2 cups arbi (steamed and mashed or grated)
• 1 1/2 cup wholewheat flour
• 1/2 cup chickpea flour
• 3/4 tsp salt
• 1/4 tsp ajwain
• 1/4 tsp asafoetida
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp cumin seeds
• 1/3-1/2 cup water
• 1-2 green chillis (chopped finely or crushed)
• 1 tbsp grated fresh ginger
• 2 tbsp kasuri methi (crushed)
• oil for shallow frying
• 6 tsp ghee
• extra flour for dusting

Instructions

1. 1

   Mix both flours, salt, asafoetida, carom seeds, turmeric, red chilli powders and cumin seeds in a big bowl.

2. 2

   Add crushed kasuri methi.

3. 3

   Add the mashed or grated arbi to the flour mixture.

4. 4

   Mix everything together. The flour will be a bit wet.

5. 5

   Add water little at a time and form a soft dough.

6. 6

   Take about 1-2 tbsp oil on your palms and knead the dough till it becomes smooth.

7. 7

   Cover and allow the dough to rest for 15 minutes.

8. 8

   Divide the dough into 8 parts. If it is very sticky, dust it with some flour.

9. 9

   Roll each part into a ball.

10. 10

    Heat a skillet or tawa over medium low heat.

11. 11

    Dust one ball with flour and roll it into a 6" diameter circle.

12. 12

    Smear some ghee over it. Sprinkle some flour, little not too much.

13. 13

    Fold into half.

14. 14

    Smear ghee and sprinkle flour over the folded half.

15. 15

    Fold into a quarter.

16. 16

    Dust with little flour and roll the quarter into a triangle shape about 6" from one point to the other.

17. 17

    Place the rolled triangle on the hot skillet or tawa.

18. 18

    Cook till small bubbles appear on the surface.

19. 19

    Flip and cook the other side for 1 minute.

20. 20

    Smear some oil over the paratha or flatbread and flip it over.

21. 21

    Cook till brown specks appear on it.

22. 22

    Smear oil on the top part of the paratha or flatbread and flip over.

23. 23

    Cook till brown specks appear and its a bit crispy. So basically both sides should have brown specks on them.

24. 24

    Serve immediately with pickle, yogurt and hot cup of masala tea or coffee.

25. 25

    Repeat the above steps with the remaining dough.