About the Recipe
Parathas are stuffed or spiced flatbreads enjoyed in North India, often served with curd (yoghurt) or pickles. The masala paratha is a delicious and filling breakfast that balances spice and warmth.
Ingredients
2 cups whole wheat flour (atta)
½ tsp AZUE’s Grandma’s Special Nuska Turmeric Powder
½ tsp AZUE’s Grandma’s Special Nuska Cumin Seeds Powder
½ tsp AZUE’s Grandma’s Special Nuska Signature Garam Masala
Salt to taste
Water (to knead dough) — approx. ¾ cup
Ghee or oil for roasting
Preparation
In a mixing bowl, combine whole wheat flour, turmeric, cumin powder, garam masala, and salt. Mix well.
Slowly add water and knead into a soft, pliable dough. Cover with a damp cloth and rest for 15 minutes.
Divide the dough into 4 equal balls. Roll each ball into a small circle (about 5-6 inches diameter).
If stuffing, add your preferred filling; otherwise, sprinkle some dry spice inside and fold or roll again.
Heat a flat skillet or tawa over medium heat. Place the rolled dough on it and cook until bubbles form, then flip.
Spread a little ghee or oil on the cooked side, flip again, and apply ghee/oil on the other side. Cook until both sides are golden brown and cooked through.
Serve hot with curd, pickle, or chutney.
Grandma's Nuska
Cook parathas on medium heat to ensure they puff up and remain soft, not burnt. Add chopped spinach or fenugreek (methi) leaves to the dough for added nutrition. Use butter instead of ghee for a richer flavour.