Rajasthani paratha (spiced flatbread)

Jan 17

Written By Mirjam

Rajasthani parathas (a flatbread native to the Indian subcontinent) are made with a blend of chickpea and wheat flour, and this version is spiced with curcuma, fenugreek and ajvan seeds. By using a blend of both wheat and chickpea flour and by applying a special ‘rolling technique’, you will end up with tasty flatbreads with a flaky texture, that are a meal on their own (in Rajasthan often served with just a bit of thick yoghurt). I often stuff mine with some extra small cauliflower florets and love to serve them with a tasty Rajasthani curry.

Preparing the dough with a mixture of white - and chickpea flour

WHAT YOU NEED

1 cup plain white flour (plus some extra)
½ cup chickpea four (besan)
1 ½ tsp salt
2 tbsp vegetable oil (plus little extra)
1 tsp turmeric (ground curcuma)
¼ cup onion, finely chopped
1 tsp ajvan seed (available from Indian grocery)
1 ½ tbsp dried fenugreek leaf (methi)
½ cup of water (extra may be needed)

WHAT YOU DO

Mix everything well together, except for the water.
Begin to add water little by little until you feel a workable dough.
Knead well for several minutes and then let it rest, covered with a moist cloth, for at least half an hour.
Divide into 6 equal portions and form into balls.
For each paratha, roll one dough ball out to round shape as thin and big as you cans, using some extra flour if needed.
Brush the surface with a very thin film of oil and roll dough to form a long ‘worm-shape’.
Coil this ‘worm’ into a spiral roll this out to circle about 8 inches (20 cm) cross section.
Do the same with the other five balls .
Heat a lightly oiled griddle (tava) over a medium flame.
Add a dough circle and cook well, turn and press down with a spatula until both sides are speckled brown. Keep warm while you bake the others.