THE BEST MASALA PARATHAS | TASTY AND FILLING INDIAN SNACK | HAPPY APPYS | Everything But Pasta

MASALA PARATHA RECIPE by EVERYTHING BUT PASTA (RECIPE BELOW!):

I N G R E D I E N T S :
220g whole wheat flour
1 tbsp fenugreek (methi) leaves, dried
1/2 tsp salt or to taste
1/2 tsp ground black pepper
1/4 tsp turmeric powder
28g vegetable oil
3/8 cup water, or as needed
Oil for frying

D I R E C T I O N S :
1. To the flour, add the fenugreek leaves, salt, pepper and turmeric powder and combine well. Now add the oil to the flour mixture and mix until crumbly. Add about 5/8 cups of water to make a soft dough. Add additional water if needed to make the dough soft.
2. Knead the dough, use some oil if the dough is sticky. Roll and divide into 5 or 6 individual pieces, about 75g each.
3. To make the paratha flaky, first roll the dough ball into a thin sheet. Brush some oil and sprinkle with flour. Then make accordion folds and roll the log into a small ball. Do that for each of the dough pieces
4. Now roll each of the pieces into a round flat paratha being careful not to roll it too thin. Score each of the paratha before frying.
5. In a frying pan over medium heat, add about 3 tbsp of oil and once the oil is hot, add the scored paratha to it. Let is cook for about a minute until it is golden brown. Flip the paratha on the other side and let it cook for another minute or so, until golden brown. Once both the sides are golden brown, the paratha is ready to be removed from the frying pan onto a paper towel lined plate.
The paratha is ready to enjoy with a tea or coffee or even with some eggs for breakfast.

00:00 Intro
00:23 Ingredients and method
01:16 Mixing the dough and making the parathas
04:25 Cooking instructions
05:07 Taste test
05:52 Outro

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F O L L O W U S O N S O C I A L M E D I A :

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M U S I C :
Music by Animus Volt - Tropicál - https://thmatc.co/?l=33ECCC25