Parathas are simply delicious eaten with almost anything! There are as many different kinds of parathas as there are dishes in the Indian cuisine. I especially love the stuffed ones, with all the wonderful varied fillings; but sometimes you just want something plain and simple. Afterall, simplicity is often the best form of beauty! Here these delightful bites can be seen served with a spoonful of Keema Matar.
- 2 cups whole wheat flour (atta)
- 1/2 tsp salt
- 3 tbsp cooking oil
- water, as required
- Add salt and 1 tbsp of oil to flour and knead into a smooth dough, using as much water as needed.
- Separate dough into golf-sized balls and roll each one into thin circles.
- Cookon a non-stick pan, adding oil a little at a time to form a crispy texture.