Jeera paratha | cumin paratha

I finally cracked the recipe for parathas and I was so pleased! Parathas are one of the most popular unleavened flatbreads in Indian cuisine. They can either be plain or stuffed with fillings such as potato (aloo), onion or paneer. 

It had taken me a while and the previous times I had made them it hadn't worked out. This time I made them on a cast iron skillet and it made all the difference, finally they cooked well! I added some cumin seeds to these for added flavour. This recipe makes 8 parathas. 

Tip: parathas need to be cooked on a medium-high heat and for not that long. I made the mistake the first time of cooking them on a low heat and for longer, and then they went tough and not soft. 

Ingredients

2 cups atta (wholewheat flour)

Pinch salt
1 tbsp sunflower oil 

Water to make a smooth dough (around 3/4 cup)

Cumin seeds (you'll need around 1/2 tsp of cumin seeds per paratha)

To keep at hand

Ghee in a small bowl

Pastry brush 

Plain flour for dusting 

Water in a glass 

Cast iron skillet on medium heat 

Method

• In a bowl add the flour, salt and oil and mix well. 
  
  
• Add a water, a little at a time to make a soft and smooth dough. Make sure you gather up all the dough from the sides and ensure that the bowl is completely clean. 
  
  
• Tip the dough onto a floured surface and knead for around 5 minutes until smooth. Grease the dough with a little oil, cover and let rest for around 10 minutes.
  
  
• After around 10 minutes, heat the cast iron or non-stick tawa to a medium-high heat.
  
  
• Whilst the tawa is warming up, divide the dough into 8 equally sized balls.
  
  
• To roll out the parathas, dust a little flour on your work surface. Flatten one of the dough balls and sprinkle 1/2 tsp cumin seeds on top.
  
  
• Start rolling out the parathas, use gentle rolls applying a little pressure. Keep turning the dough to ensure the final paratha has round shape. Also try to keep rolling evenly as this will ensure it cooks evenly. The cumin seeds will get dispersed and flattened into the dough.
  
  
• To cook the paratha, heat up a non-stick or cast iron tawa to medium-high heat. Wait for the tawa to become hot, and then place a paratha on top. Wait for it to puff up a little and until the you see all the moisture receeding. 
  
  
• Use tongs to flip over the paratha. Spread a little ghee over the cooked side and then wait for the base to cook and for it to puff up again.
  
  
• When the other side has cooked, flip again and roast the side you just spread with ghee for around 15-20 seconds. Spread ghee on the other side, and then flip again. Roast the other side for 15-20 seconds. 
  
  
• In the meantime the tawa will have become hotter and might be smoking. To reduce the temperature, sprinkle on little water and let evaporate before cooking the next paratha.
  
  
• Repeat this process with the remaining 7 paratha, keeping them under the tea towel when you've cooked them.
  
  
• Serve plain with a cup of tea, pickle and yoghurt, or enjoy with curries & dal!