It was a difficult decision to not indulge in the flaky soft maida wala kerela paratha... too good... too delish... but also too sinful... I love it but I had more important things on my mind, like breast feeding which compelled me to stay, drink and dream healthy. So I thought and thought... what could be next best thing and it had to be home cooked, whole wheat parat wala paratha (layered flat breads). The cooking technique of a traditional kerela paratha and these parathas, my way; are a bit different. Needless to say I thrive on simplifying everything in my way; and I did the same here. It’s a perfect dish to woo your date off the planet, as it looks ‘oh so difficult.’ And later you can very well call it a shudh desi romantic dates in layers!! :-p
Whole wheat flour and water kneaded into a bit tacky but firm to touch, ball of dough.
Refined oil/ghee for the layers as well as to fry the parathas
1) Dry powder masala wala paratha
· ½ tsp cumin
· ½ tsp sweet paprika
· ½ tsp coriander
2) Kala jeera
3) Salted carom seeds
4) Roasted masala
· ½ tsp fennel powder
· ½ tsp coriander powder
· Roasted together
Now to the technique of this super gourmet looking flat breads. Firstly make fist size balls of the dough and flatten it on a board in a somewhat square shape, as shown in the pic here. Use extra flour to help it not stick to the board and go as thin as possible, without visible tears or any sticking. With the glutinous maida its easy to just stretch out a sheet, with aata u have to be a bit careful.
Once there, brush over a teaspoon of oil or ghee and sprinkle a pinch of salt from a distance to reach every corner.
This is the perfect time to sprinkle you desired fillings as well.
Once done, roll the dough as if rolling a carpet. Now with maida, traditionally people would cascade it slowly to form many folds. This won’t work with aata because of the textural difference. Rolling will serve the purpose better.
Finally using a rolling pin, very gently flatten the re-rolled roll to a perfect disc. With maida, you could just press it with your palms to get this result. With aata, on account of its fibrous texture, it’s difficult, once again.
Heat some oil in a pan carefully, and transfer the delicately layered discs on it. Roast them till done.