Parsley Cumin Parathas
Flaky Indian flatbreads flavored with aromatic cumin and fresh parsley, made with a blend of all-purpose and whole wheat flours. These triangular parathas are layered with ghee and cooked until golden brown and crispy.
Ingredients
- •1½ teaspoons cumin seeds
- •1 teaspoon salt
- •1 cup all-purpose flour
- •¾ cup whole-wheat flour
- •⅓ cup fresh flat-leaf parsley
- •½ cup water
- •¼ cup vegetable oil
- •⅓ cup ghee
- •1 serving sweet tamarind chutney
- •1 piece equipment
Cooking Instructions
- 1.
Grind cumin seeds with salt to a powder in grinder. Transfer to a large bowl and stir in flours, parsley, water, and oil and continue to stir until a dough forms.
5 min
- 2.
Turn out dough onto a work surface and knead until smooth and elastic, about 5 minutes. Several times during kneading, pick up dough and slap it against the work surface 8 to 10 times to relax dough. Cover dough with plastic wrap and let stand at room temperature 1 hour.
65 min
- 3.
Lightly oil griddle, then heat over moderately low heat until hot, 10 to 15 minutes.
15 min
- 4.
While griddle is heating, divide dough into 4 portions, then roll out 1 portion on a lightly floured surface into an 11-inch round. Lightly brush round with some ghee and cut into quarters, then, starting with rounded edge nearest you, fold each quarter in thirds to form a slimmer triangle (bottom edge will still be rounded). Repeat with remaining dough to form a total of 16 slim triangles.
15 min
- 5.
Roll out 1 triangle on a lightly floured surface first to widen it, then to lengthen it into a 9- by- 4-inch triangle, sprinkling with flour as necessary to prevent sticking. Transfer to a baking sheet and cover with a sheet of wax paper, then roll out and cover remaining triangles in same manner, layering them between sheets of wax paper.
20 min
- 6.
Cook parathas , 3 or 4 at a time, on griddle until undersides are browned in spots, 2 to 3 minutes (parathas will puff, then deflate). Turn parathas over and lightly brush with ghee, then cook until other side of each is golden brown in spots, 1 to 2 minutes. Turn over and brush once more, then cook until parathas are cooked through, 1 to 2 minutes.
7 min
- 7.
Transfer each batch of parathas to a sheet of foil as browned and wrap loosely to keep warm while cooking remaining parathas.
2 min
