Easy paratha flatbreads made with spices, coriander and onion. These are so delicious and flaky and super simple to make. Enjoy them with any curries, dal or just on its own with some yogurt or pickle. Cook them in oil and they are completely vegan.
300g chapati flour or ½ wholegrain flour and ½ plain flour
½ tsp salt
½ chilli powder
1 tsp ajwain (carom) seeds or dry roasted cumin seeds crushed lightly
Handful fresh coriander seeds
1 red onion, finely chopped
1 tsp garam masala
Mix the ingredients except the water together in a bowl.
Slowly add the water and mix through by hand a little at a time until the dry ingredients are combined.
Knead the dough, cover and leave to rest for at least 10-15 minutes.
If not using immediately, it will keep in the fridge for up to 3 days (remove half an hour before cooking).
Take one lemon-sized portion, roll in some flour and then roll out to a flat circle.
Melt some butter and spread over the top of the dough.
Fold into a triangle and dip in flour again.
Roll out thinly.
Put in a hot pan and cook until it starts to bubble up and turn over to cook the other side.
Add some more ghee or butter and fry lightly.
Turn over and add butter or ghee and fry again.
Serve with a curry or dhal, rice and salad or on their own with extra butter, or as wraps.