CORIANDER SEEDS

firstly, in a heavy-bottomed pan take 2 tsp mustard, 4 tsp coriander seeds, 2 tsp fennel, 1 tsp kalonji, 2 tsp cumin, 1 tsp pepper and ½ tsp methi

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DRIED RED CHILLI - 4

also, add 4 dried red chilli and roast on low flame

2

DRY ROAST - LOW FLAME

roast until the spices turn aromatic.

3

COOL COMPLETELY

cool completely, and transfer to the mixi jar

4

TURMERIC - HALF TSP

also add ½ tsp turmeric, 1 tsp aamchur and ½ tsp salt

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ACHARI MASALA

blend to a fine powder and achari masala is ready.

6

WHEAT FLOUR - 3 CUP

firstly, in a large bowl take 3 cup wheat flour, ½ tsp ajwain and ½ tsp salt

7

MIX WELL

mix well making sure everything is well combined.

8

WATER

now add 1 cup water and start to knead the dough

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OIL - 2 TSP

also, add 2 tsp oil and knead to a smooth and soft dough.

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COVER

cover and rest for 20 minutes.

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DOUGH - 20 MINUTES

after resting the dough for 20 minutes, continue to knead.

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 BALL SIZED

pinch a small ball sized dough and roll.

13

ROLL THIN

dust wheat flour and roll to thin thickness

14

SPREAD GHEE

spread a tsp of ghee over the rolled roti

15

SPREAD MASALA

also, sprinkle 1 tsp of prepared achari masala mix

16

FOLD ZIG - ZAG

now fold zig-zag way and roll spiral.

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WHEAT FLOUR - DUST

sprinkle wheat flour and roll gently.

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PERFECT LAYERS

roll to slightly thick thickness sprinkling wheat flour if required

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HALF COOKED

now cook on hot tawa keeping the flame on medium

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OIL OR GHEE - SPREAD

roast both sides spreading oil on both sides

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PERFECTLY COOKED

cook until the paratha turns golden brown and layers separate.

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READY TO EAT

finally, crush the achari paratha and enjoy with butter.

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