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Onion Parotta

Ingredients:

Atta (wheat flour) or brown chapati flour - 225 g
Small onion - 1 (finely chopped)
Small green chilli - 1 (finely chopped)
Green coriander leaves - a few sprigs (finely chopped)
Oil - 1 tbsp
Garam masala - 1 tsp
Fennel (Ajwain) seeds - ½ tsp
Red chilli powder - ¼ tsp
Salt - to taste
Lukewarm water - 6½ tbsp
Butter or ghee - to smear
Oil for frying

Instructions:

Place all the above ingredients except, for a handful of flour into a large bowl and mix well. Gradually pour in the water and make a soft, but not sticky dough.

Knead for 2 minutes or until the dough is springy and satiny. Cover and leave for 10 minutes.

Heat a flat frying pan over a medium heat. While the frying pan is heating, divide the dough into 5 equal portions.

Take a portion of dough and roll it into a ball in the palm of your hands. Dust it with flour, flatten it and roll it into a small circle. Smear one half with ½ tsp ghee or butter and fold over the other half. Again smear half with ghee and fold to form a triangle. Cover with a little dry flour and roll out to 3mm thickness retaining the triangle shape.

Place the onion parotta in the hot frying pan and cook both sides dry like a chapati. Smear ½ tsp oil over, fry the first side until light brown. Make 6 or 7 small slits in the parotta. Pour another ½ tsp oil over the other side and fry until light golden brown. You can roll the next parotta while the first one is cooking.

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