| Cook Time | 20 minutes |
| Servings |
|
Ingredients
- 1 Cup All purposes flour
- 1 cup wheat flour
- 1 tbsp oil
- 7 cloves garlic minced
- pudina chopped
- milk warm
- salt
Ingredients
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|
Instructions
- In a bowl sift together atta ,maida and salt to this add warm milk and knwad into a soft dough
- cover the dough and let it rest for 1/2hr
- Divide the dough into equal sized balls
- Take out one and roll into very very thin sheets. Rolling it thin is the key to getting flaky parathas.
- Apply oil on the rolled dough and then add minced garlic and chopped pudina.
- Starting from one side make thin neat pleats like how we make for paper fan. Do not make broad pleats.
- Roll the pleated dough like a swiss roll tucking the ends in the center.
- Repeat the same for all the other balls. Cover with damp cloth for another 10 minutes.
- Heat a tawa and roll out the dough into 8-9 inch disc.
- Place it on hot tawa and cook till brown spots appear on the parathas. Flip and again cook till brown spots appear on the that side.
- Spread ghee on top of parathas. Fry till crisp on outside.
- Take off the tawa and with your palms crush the parathas to separate the layers.
- Serve them warm.
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