Parantha is a very famous dish made of wheat flour and is a North Indian specialty. In North India there is a Parantha street in every nook and corner. It is not a street food but due to its popularity it is sold in big restaurants as well as on the roadside. It is prepared in firewood style with coal burning in a big duct and the parantha stuck on the corners to get the aroma and taste typical of North Indian parantha. At home a griddle is enough for making paranthas.
2 cups Wheat Flour
2 tsp Oil or ghee (Clarified Butter)
1 tsp Chili powder (Paprika)
Salt and water as required
A Rolling board or your kitchen platform
A Rolling pin
Combine all the ingredients mentioned above along with water and knead into soft dough.
The dough should be pliable, elastic and very soft.
Make at least 5-6 balls with the dough.
Roll a round disc of 3-4 inch diameter on the platform.
Apply ghee on the top of the rolled parantha.
Fold once so that it looks like a crescent.
Apply ghee again on top of the crescent.
Fold for it to look like a triangle.
Roll with a rolling pin to make the parantha either in a triangle or round depending upon your skill.
Fry them on a griddle or tava with some more ghee.
Serve with any pickle or hot daal.