Cooking Time: 7 Minutes
Preparation Time: 25 Minutes
Total Serves: 4
The Ingredient List
- MAGGI Masala-ae-Magic - 3 Packets (6.5 Grams Each)
- Whole Wheat Flour - 2 Cups
- Water - 1-1.5 Cups
- Oil - 2 Teaspoons (To Make Dough)
- Chopped Garlic - 2 (For Each Parantha)
- Red Chilli Powder - ½ Teaspoon
- Salt - 1 Teaspoon (To Taste)
- Desi Ghee - 2 Teaspoons (For Cooking 1 Parantha)
- Butter - 1 Small Cube (For Garnish)
- Carom Seeds - 1 Teaspoon
The Easy Steps
- In a bowl, add whole wheat flour, carom seeds, oil and give it a rough mix.
- Now add water little by little to make a soft dough.
- Rest the dough for 15 mins and knead again.
- Mix MAGGI Masala-ae-Magic, red chilli powder, salt in a separate bowl and keep aside.
- Take a ball size dough, dust with flour, and roll it thin (thicker than chapati and thinner than a parantha).
- Apply desi ghee uniformly on one side and sprinkle the prepared masala (1 teaspoon) as evenly as possible on the parantha.
- Cut half radius of parantha and with the help of one cut corner start making a cone. Tuck in the tip of the cone inside out and flatten a little bit.
- Add chopped garlic and dust wheat flour nicely only once. Roll it thick like parantha keeping the garlic side down.
- On a hot tawa cook one side. Fill over and add half teaspoon of ghee/oil and cook till golden brown.
- Remove and crush the parantha gently so that the layers are visible.
- Serve hot with raita/chutney, pickle.