When making any Paratha, they should be cooked properly, you should not taste the raw dough.
The tava or the griddle should be medium hot. If you sprinkle water on the tava, the droplets should dance and disappear right away.
Brush it with enough oil or ghee when frying the parathas, so that the dough gets cooked well and you see crisp brown spots. An ideally cooked paratha would be evenly fried, well cooked with golden or dark brown spots. Use a spatula to press the paratha edges so that the edges are cooked properly.
I use the no name brand whole wheat flour.
- 1 cup whole wheat flour
- 1 tbsp oil
- 3/4 cold water
- 8 oz almonds
- 4 oz desiccated coconut
- 1/2 tsp ground cinnamon
- 1/2 tsp cardamom seeds
- 1/2 tsp ground nutmeg
- 2 tbsp sugar
- 1 egg white
- 1/4 cup oil or ghee for frying
- almond butter
- condensed milk
Rub oil in the flour, and make a nice soft dough using enough water.
Let the dough rest for at least 20 minutes.
In a food processor grind the filling ingredients to a fine paste.
- Divide the dough into 5 balls.
- Roll 1 ball to about 5 inches
- Put the fill in the centre, take the edge and start pleating and bringing the pleats to the centre.Join the pleats together, the pleats have to be joined well otherwise there will be gaps while rolling and the filling will come out.
- Sprinkle some flour and roll the paratha to about 6 inches.
- Cook on a hot tava like a chapatti, when the bottom is partly cooked ( it will change the colour), flip the paratha.brush it with oil, flip it again, this time this side has to cook more. Brush with oil and flip it again.
- Turn it again once on both sides.
- Serve it hot
- Spread ir with butter, almond butter or condensed milk.