Crispy Layered Masala Paratha

Instructions

Step 1: Take wheat flour, salt and mix well.

Step 2: Add a little water at a time to knead semisoft dough. The consistency of the dough should be like the one we use for chapatti.

Step 3: Coat the dough with a little oil and knead the dough again.

Step 4: Cover and rest it for about for about 15-20 minutes.

Step 5: Knead the dough a little again to make it smooth and even.

Step 6: Take a small potion and make it smooth and even.

Step 7: Dip the dough ball in dry flour and roll into a chapatti.

Step 8: Spread oil on it and sprinkle Sunday masala, red chili powder, salt, coriander leaves.

Step 9: Make few cuts on it with the help of cutter or knife.

Step 10: Avoid cutting all the way through. Leave the edges intact.

Step 11: Make as thin slices as possible so that it will get nice layers.

Step 12: Lift carefully from one edge and roll the paratha into a roll.

Step 13: Fold one side and make a small roll from this bigger roll. Seal the edges well.

Step 14: Sprinkle dry flour on it and roll paratha from it.

Step 15: Heat up a pan on medium heat and transfer the paratha on it.

Step 16: Roast the paratha well from both sides.

Step 17: When lower side is roasted a little flip the paratha over and spread oil on the upper side.

Step 18: Flip over and spread oil on other side too.

Step 19: When paratha is roasted well from both sides take it off on a cooling rack.

Step 20: This prevents from turning the paratha soft or soggy.