- 6 papads
- 2 cups wheat flour
- 1 tsp salt
- 2 tbsp oil for kneading the flour
- 1/2 cup oil for frying the papads and then for the paranthas
I generally use papads which have different spices in them already, so you needn’t season it anymore. Deep fry the papads and drain them on kitchen towels. Crush them into fine pieces.
Take the flour in a large dish. Make a well in the center and add the salt and 2 tbsp oil. Mix it well till it resembles bread crumbs. Now add the water slowly and knead well to form a firm dough.
Take a portion of the dough and make a ball from it. Make a deep depression in the center using thumbs and index fingers of both hands. Spoon out a portion of the papad mixture into the depression and seal the edges of the dough shut. Dip it in dry flour and roll out using a rolling pin. You can’t make this parantha too thin as it has a tendency to tear.
Now heat a griddle and spoon out a tsp of oil on it. Place the parantha on the griddle and fry well on both sides till it becomes nice golden brown colored. Serve hot with chutney, ketchup or pickle!