3.Take a ball, flatten it slightly, dust flour and roll it out into a small circle. Spread a little oil on the surface.(pic-3)
7. Heat tawa and put the rolled out triangular chapati on it. Wait for bubbles to appear. When bubbles start appearing, spread a little oil on the top. (pic-8) Flip it over to the other side.
8.Apply oil on the other side also and with a ladle, press the paratha well so that it puffs up. Also press on the corners of the parathas, so that it gets cooked well.
9.Cook both the sides well until brown spots appear and it becomes crispy.
10.Repeat the process for the rest of the dough.
Serve with any subji or gravy of your choice. Even tomato chutney goes well with it.(my personal experience)
Note -For the new ones to the kitchen, roll out all the balls first and keep them ready. Then heat the tawa and cook the parathas one by one.
Paratha Storage – If you are not going to consume the parathas immediately after making, wrap the parathas when it is warm in a soft cotton cloth (keep a separate new washed handkerchief especially for this) and keep it in a stainless steel box or tiffin box or even casserole. It will stay soft for 3-4 hours.
Check out a collection of paratha recipes and side dish for it in the links below –