Missa Paratha – Manjula’s Kitchen

February 8, 2022


  • Soak chana for about 4 hours. Grind the chana with ginger and inexperienced chili to the paste utilizing water as little doable. I used about 1/2 cup of water.

  • Combine all of the substances for paratha collectively, complete wheat flour, cumin seeds, salt, and asafetida.

  • Make the dough mixing every thing collectively if wanted add extra flour, knead the dough. Oil your each palm and roll the dough between your palms.

  • Dived the dough into 6 equal elements, oil your palm and roll them between your palms, to make them spherical petties.

  • Roll dough ball right into a 3” circle. Unfold about 2 drops of oil and pull the sides of the dough to wrap. Repeat to make all six balls.

  • Roll the patty in dry whole-wheat flour. Press it slightly and begin rolling on a clear floor to about 6 inches in diameter.

  • Place the Paratha over the skillet. Whenever you see the colour change and the paratha will puff in other places. Flip the paratha over.

  • The paratha ought to have golden-brown spots. Wait a couple of seconds and put about 1 teaspoon of oil and unfold with a spatula.

  • Flip it once more and frivolously press it with a spatula. Flip once more and press with the spatula ensuring the paratha is golden-brown on each side.

  • Repeat identical course of for the remaining.





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