BM #69 Week 1 Day 1 -
After a hectic month of mega marathon, we are back to the regular blogging pace of 3 posts per week. This week I opted to post 3 flatbreads. The first one being this versatile and tummy friendly one.
I understand that there are many versions of Ajwain paratha but this is the most popular one at home. I sometimes add chopped coriander leaves and/or ginger-garlic paste as well.
Wheat Flour 1 1/2 cups
Ajwain / Vaamu 2 tsp
Salt, Red Chili Powder as needed
Kasoori Methi, crushed 1 Tbsp
Green Chili Paste as needed
Warm Water as needed to knead a soft dough
Oil to shallow fry the parathas
Method Of Preparation -
In a mixing bowl, add all the ingredients except oil and water. Mix well.
Slowly add water as needed to knead into a soft dough. Cover and set aside for a few minutes.
Heat the griddle/tawa.
Pinch the dough into 7-8 equal parts and roll each of them into a thin circle (roti).
Gently place the dough circle on the hot griddle.
After bubbles appear, flip it, spray oil/ghee and after a few seconds, flip it and spray oil/ghee until both sides are uniformly cooked.
Cover in a paper lined box and continue with the rest of the dough.
Serve it with spiced yogurt or any other accompaniment of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 69.
Preparation Time 25 mi nutes