Chili and Scallion Paratha
Chilies and scallions are kneaded into the dough to prepare this delightful and spicy paratha. Serve with a cucumber-yogurt sauce.
Serves: 4Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium
- 2 cups whole-wheat flour (atta), plus extra for dusting
- 4 Tbsp. semolina
- 1 1⁄2 tsp. salt
- 1 serrano chili, minced
- 6 scallions, thinly sliced
- 6 Tbsp. melted butter, divided
- 2 Tbsp. finely chopped cilantro
- In a bowl, combine the wheat flour, semolina, salt, chili, scallions, and 2 tablespoons butter. Add water slowly, kneading the flour as you go, until the mixture forms a soft dough,. Knead for for at least 10 minutes. The final dough should be soft and pliable, not sticky. Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.
- Roll the dough into a log and cut it into 10 equal portions. Lightly dust a clean surface and a rolling pin with flour. Lightly grease your hands with oil (or dust with flour). Take 1 portion and roll into a ball between the palms of your hands, then flatten the ball. Place it on the prepared surface. Use a rolling pin to roll it out into a circle about 5 to 6 inches in diameter.
- Lightly brush the surface of the dough circle with the butter and fold it in half. Brush with the butter and fold in half again to form a triangle. Lightly flour the work surface again, and roll out the triangle until the base of the triangle is about 5 to 6 inches wide.
- Heat a griddle on medium heat and brush it lightly with butter. Add the paratha to the griddle. Cook for about 2 minutes or until the bottom of the paratha begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes.
- Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are rolled out and cooked. Serve hot with cilantro.