Yellow Paratha (Indian Flatbread) with Turmeric
Peela Paratha
Note from Mamta: This simple Paratha is from my mothers younger sister, Rukmani Mausi. It is a variation of her Yellow Chapati, Roti or Phulka (Indian Flatbread) with Turmeric and Fenugreek Leaves recipe. She was a great vegetarian cook and I learnt many things from her. I sometimes make these on my large Dosa Pan, cooking 2-3 at a time.
Makes 8
Edited November 2023
Ingredients
- For the dough
- 2 cups chapatti flour (300 gm. approximately)
- 1/2 tsp. turmeric or haldi powder
- 1/2 tsp. carom or ajwain seeds
- 1 cup fresh fenugreek leaves or 2 tbsp. dry leaves (kasoori methi). Fresh leaves are better.
- 1 green chilli, finely chopped
- 1 tbsp. chopped coriander leaves (I have used frozen coriander leaves in these pictures. Omit if you don't have them)
- 1/2 tsp. salt
- 1 tbsp. oil
- Luke warm water to make dough
- For cooking
- 2-3 tbsp. flour for dusting during rolling out
- Oil or ghee for pan frying
Instructions
- Place flour and all the ingredients in a bowl, except water. Add water little by little and prepare a soft dough. Experienced cook prefer softish dough, which is a little more difficult to roll out, but makes softer Parathas. Keep aside for 10 minutes or so and then knead again to make it smooth. Do not over knead.
- Heat tava or griddle.
- Place dusting flour in a plate.
- Make 8 balls from the dough.
- Dip/dust one ball at a time ball into dry flour, covering all sides. Roll out into a 5 cm circle.
- Spread a thin film of oil in its centre. Then pull the edges together to make a ball again.
- Now roll it from centre out, with a flicking movement of the wrists, so that the edges are thinner than the centre. This helps it to blow up during cooking. You will need to dip/dust it in dry flour, on both sides, a couple of time during this process.
- Cooking:
- Heat a griddle and brush a little oil on it. Put the rolled out paratha on the griddle.
- Turn it over when it becomes slightly translucent or you can see a few blisters on the surface.
- Cook the other side same way.
- Now coat it with a thin layer of oil using a ladle. Press it gently to make it balloon up. Continue turning and frying it until it looks golden brown and crisp.
- Serve hot, with curries, pickle and yoghurt.
Notes
- You can use onion greens or chives or rocket salad leaves in place of methi leaves.