Paratdar / layered spicy parathas are crispy, flaky and they are perfect accompaniment for any Indian gravy dish /pickles or any side accompaniment. It is known as Paratdar Paratha, “parat” means layers and atta is flour so parathas are literally layers of cooked flour.
Layered paratha can be made in triangular, round or square shapes.
As the paratha is folded several times, and oiled with each fold, the layers separate and flake while they cook. After the parathas are cooked, you can see several distinct layers. The outer layers are crisp while the inner layers are soft. Layered paratha taste best if served hot immediately.
Once paratha is made it is crumpled (by clapping it) to release the layers. There are many ways to create the layer in the paratha and you can make the paratha spicy by adding spices while making layers or you can make them just plain.
INGREDIENTS
Whole wheat flour – 2 cup
Water – 1 water [ as needed for making the dough ]
Take wheat flour + salt in a mixing bowl, now add water gradually and knead into soft dough .
Cover it and keep it aside for at least half hour
Heat the tava on medium heat.
Divide the dough into 10 to 12 equal parts .
Take a portion and roll it as thin as you can into a circular disc. Spread ghee / oil / butter onto it and then sprinkle all the masalas . Then, with the help of a butter knife, make horizontal and vertical strips that gives you small pieces.
Start piling these pieces one on top of the other with the ghee spread side facing up. Place the last 2 or 3 piece with the ghee spread side facing down and press it.
Flatten it a little and dust it with some flour. Roll it again , little thicker than chapatti .
Don’t press down too hard while rolling ,as this will cause the layer to stick together and paratha will not be flaky.
Place the paratha on the hot tava , and let it cook for about 30 seconds.
Bubble will start appearing, with the help of the spatula turn the paratha over to the other side, and cook for 30 seconds then flip it back.
Drizzle oil / butter /ghee over the paratha, with the spatula spread evenly on both sides .,
With the spatula press down gently all over the surface of the paratha in circular motion on both the sides to make it crispy.
Keep flipping the paratha back and forth few times for 2 to 3 minutes or until both sides become light brown and you have the desired crispness take the paratha off the griddle.
Serve paratha hot with tea / curd/ any dip /any chutney / any pickle/ any gravy etc .
Spicy crispy layered paratha
NOTES
The more the pieces you cut, you would get more layers. So you can divide into large portions of dough and roll out into a big chapathi and cut as many pieces as possible.
There are no specific measurements for the masala .
You can add spice of your taste like chaat masala, amchur pwdr ,roasted jeera pwdr etc
