Black Pepper and Garlic Lachha Paratha

Ingredients

• 1.5 cups maida or all-purpose flour
• 2 tbsp curd
• 1/4 th tsp baking powder
• 1 tbsp oil for kneading
• 1 tbsp melted ghee or butter
• 1/4th tsp salt
• 1/2 tsp ajwain or carom seeds
• 1 tsp black pepper powder
• 8-10 black pepper half crushed
• 1 tbsp minced garlic cloves
• 1 tbsp coriander chopped
• 1 tbsp kasoori methi
• As needed oil for frying
• As needed warm water

Steps

1. Add salt, baking powder, oil and curd to the maida, then sprinkle in ajwain and kasoori methi. Sift the flour and mix everything. Gradually add warm water to form a soft, pliable dough. Cover and rest the dough for a half-hour, then knead again and divide into 4 equal balls.
2. Roll each ball into a thin round or chapati, smear with ghee and sprinkle with black pepper powder. Form pleats or fold into an elongated fan, then twist into a coil. Tuck its end underneath the coil.
3. Roll out again to a semi-thick circle. Press minced garlic, half-crushed black pepper and chopped coriander leaves onto the chapati. Heat a frying pan and roast both sides of the paratha before adding oil. Shallow-fry both sides until crispy and marked with brown spots.
4. Serve hot with curd, mixed pickle or a vegetable of your choice. An example serving pairs the paratha with Baby Corn and Mixed Veg Jalfrezi, sliced onion and lemon. Enjoy this homestyle, crispy, hot paratha for any weekend dinner.