Concentric circles of spicy dough, layered with rich ghee, these roti/Paranthas are absolutely irresistable to look at and deliciously indulgent to eat!!
And my fav is the minty version…Mmm!
Using this wonderful easy method, you can get restaurant quality results without a whole lot of effort and will be sure to impress your family n friends!
Make them ahead of time for your next party or even wrap them in foil and freeze for a later date!
Just shape and cook the Rotis to half way point, and then finish them off when you are ready to eat.
Measure out your dough (whole wheat atta) add salt, red chilli pwdr and a little ajwain (adds wonderful aroma). Drizzle a couple of tsp of oil.
Make a well in the middle. Pour in warm water
And start to bring the dough together.
Once you have a rough shaggy dough ready, allow to rest for 5 minutes. I like to taste the raw dough, to check and adjust seasoning at this point.
After 5 minutes, knead dough vigorously. Add another generous sprinkle of water if needed. Cover dough and rest again for another 5 minutes.
Work the dough one more time…till nice n smooth.
Now divide your flavored dough into large round balls….about 1 1/2 times as big as your usual roti size.
Now mix together an equal quantity of semi-solid ghee and atta to make a smooth paste, so if you take three tsp of ghee, add 3 tsp of atta to it.
Take one ball, roll it into a regular size thick roti.
Spread a thin layer of the ghee-atta paste on top.
Taking the sharp point of your knife, cut an insertion, up to the center…as shown in the picture below.
Now start rolling from one side,
moving in a concentric circle…making sure to keep the top edge neatly aligned.
You will form a pretty rosebud conical shape with your dough.
Press gently with your fingers to flatten…
So that it forms a flat disc.
Roll the flat disc into a thick round roti
and cook on hot tava.
As the roti starts to cook, you will see that the concentric layers slowly start to separate. Cook over direct flame. Apply ghee crumple with gand and serve warm.
Note: For making the minty version, also add equal measure of powdered dry mint to the ghee-flour mix. so if you take three tsp of ghee & 3 tsp of atta, add 3 tsp of mint powder to it.
If making a big batch, ahead of time…roast each roti lightly,
Stack one on top of each other
and store wrapped in paper
And then cover with foil.
When ready to eat…Finish cooking and serve!Note: If you intend to freeze the half-cooked rotis…place the foil-wrapped rotis in a freezer bag and then freeze so as to avoid freezer burn
Which Sabzi do we seen in the top picture? Is it turnip (shalgam) sabzi?