This is a super easy Indian bread…. A bit heavy on your waistline perhaps but extremely easy on your palate and you wouldn’t know how they disappear. I am not really sure about the origins of this Indian bread or which part of Indian cuisine it falls under. Not much information could be found on the internet. However, it is rather popular with rich gravies such as spicy chicken masala or chole masala.
I got this recipe from the renowned Indian chef Sanjeev Kapoor’s collection and it is so easy that the very first time I tried it, they turned out perfect – http://www.sanjeevkapoor.com/bidari-parantha.aspx
This recipe calls for whole wheat flour as well as all purpose flour. Sieve both together so that they mix well. Add the semolina which gives it a nice grainy texture and the salt. Add water little by little till it comes together into a firm but pliable dough. Wrap it in damp cloth and let it rest for 20 minutes.
Divide into small portions and roll out each into oval shape of around half inch thickness. Deep fry one by one.
The oil for frying should be piping hot, the parathas will fluff up and when it turns golden brown remove it with a slotted spoon.