Indian
Indian - Breads and Flatbreads
Tamarind Chutney Paratha
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 1 1/2 cups whole wheat flour (atta)
- • 1/2 cup besan (gram flour)
- • 1 cup fresh fenugreek leaves (methi), chopped
- • 1/2 tsp turmeric powder
- • 1/2 tsp red chili powder
- • 1/2 tsp salt
- • 2 tbsp yogurt
- • 2 tbsp oil, divided
- • 1/4 cup water, for kneading
Preparation Steps
1
Phase 1
Mix the flours, fenugreek, spices, salt, and yogurt; add 1 tbsp oil and knead with water into a firm dough.
2
Phase 2
Cover and rest 15 minutes.
3
Phase 3
Divide into 8 balls and roll each into a thin circle.
4
Phase 4
Roast on a hot tawa until brown spots appear on both sides.
5
Phase 5
Brush with the remaining oil and serve hot with pickle or chutney.