A rich, crispy paratha that can be made plain or with any masala and herbs smeared in between those flaky layers..Here I have used some basic masala powders to add flavour to the paratha..
Whole wheat flour- 2 cups
Salt to taste
Water to knead
Hing, red chilly powder, jeera powder, amchur -1/2 tsp each
Dhaniya powder-1 tsp
Kasuri methi- 1 tsp, crushed slightly
Desi ghee-appr 3 tbpn (few drops on each paratha enough to smear the masala)
Knead flour, salt, oil, curd with enough water into a soft dough. Let it rest for 1 hr. Mix all the masala powders and kasuri methi in a small bowl.
Take a small lemon sized dough, roll it into a medium sized roti. Sprinkle some masala powder and few drops of desi ghee and smear it nicely covering the entire paratha.
Now,this step is important to have layers.We all would have made paper fan by folding the paper. Using the same fan fold method, roll and fold the paratha evenly from one corner to the other end.
Now coil the dough and shape it like a ball. Roll it evenly into a medium sized paratha. Toast both the sides on a hot griddle or tawa and rub some oil or ghee over it.
Serve it with any dhal, any paneer subzji, mixed veg, chole or with just a raita and mint chutney!