Parantha with Ajwain, Fennel and Chilli Butter

PARANTHAS ARE USUALLY EATEN AS PART OF BREAKFAST OR BRUNCH, AND SERVED WITH MASALA SCRAMBLED EGGS, ACCOMPANIED BY A GLASS OF HOT MASALA CHAI.

MAKES 6–8 | PREPARATION TIME: 45 MINUTES
COOKING TIME: 3–4 MINUTES PER PARANTHA

FRESH

1 quantity Plain Roti dough

SPICES

¼ teaspoon ajwain seeds

¼ teaspoon red chilli flakes

¼ teaspoon fennel seeds

PANTRY/LARDER

½ teaspoon salt, or to taste

flour, for dusting

2 tablespoons melted ghee, for brushing

1. Place a flat griddle or frying pan over a low–medium heat.

2. Using a mortar and pestle, crush together the ajwain, fennel, red chilli flakes and salt and set aside.

3. Lightly dust the work surface with flour. From the dough, take a medium-sized ball, flatten it and dust with some flour. Using a rolling pin, roll into a circle with a 12cm diameter. Use a brush to spread some melted ghee all over the circle.

4. Take a couple of large pinches of the spice mix and sprinkle liberally all over the dough circle. Bring one side of the circle into the middle and press lightly. Spread a little ghee over the top, fold the opposite side of the rolled dough on top of the folded part, then press lightly and brush with melted ghee. Lastly, fold the top and bottom parts and brush with a little more ghee. Dust the small square with flour and roll out until it becomes a large thin square. If sticking in between, keep dusting with flour.

5. Gently lift the parantha off the surface and place onto the hot pan. Turn up the heat to medium. The parantha will soon start to puff up. After 30–60 seconds flip over and gently press with a palette knife. Cook for 1 minute, flip again and brush with ghee, then flip over again and swirl the pan around for 30 seconds. Repeat with the remaining dough and spice mix. Serve hot.

NOTE: To make plain paranthas, leave out the spice mix and use only the salt.