Papad Ka Paratha

Papad or papadum is an Indian food, mostly served as an accompaniment or as a side dish along with the main course. It is a thin, crisp and disc-shaped food usually made from black gram flour (urad flour), roasted in dry heat. In this recipe, I have used roasted and crushed papad as paratha filling. It is a popular recipe originating from Rajasthan, where papad is also used to make curry. Any kind of papad can be used, as it is available in a range of flavours. These crispy Papad Ka Parathas are very easy to prepare. Some chopped onions (pyaaz) and spices are also added with papad for the stuffing to enhance the spicy and crunchy flavour. These spices can be added according to taste. Whole wheat flour has been used for the dough, which should be soft and easy to work with. While rolling, the roti can be rolled in dry flour if it feels sticky. The roti or paratha is cooked with clarified butter (ghee) on a heated pan, until both sides turn golden brown. Papad Ka Paratha can be served hot with curd (dahi), topped with butter (makhhan). It can also be served with some sauce or chutney. The unique blend of spicy and crispy flavours is infinitely appealing to the taste buds.

If you are looking for more Parantha recipes do check Multilayer Mushroom Paratha, Sattu Ka Paratha, Aloo ka Paratha

How Papad Ka Paratha is prepared

Ingredients
Papad	8
Onion (payaz), chopped	4 table spoons
Green chillies (hari mirch), chopped	2 table spoons
Red chilli flakes (kuti lal mirch)	½ tea spoon
Coriander leaves (hara dhaniya), chopped 4-5 table spoons	4-5 table spoons
Salt (namak)	to taste
For Dough
Whole wheat flour	2 cups
Vegetable oil	1 table spoon
Salt (namak)	to taste
For cooking
Clarified butter	½ cup

Method

1. Roast and crush papad.
2. Add onion, green chillies, red chilli flakes, coriander leaves and salt in crushed papad and mix well.
3. Mix, wheat flour, salt and 1 table spoon of oil. Make soft dough with it.
4. Make a round flat roti from the whole wheat kneaded dough.
5. Stuff the Papad mixture in it.
6. Roll it into a size of normal roti and cook it on a hot griddle.
7. Cook the paratha with at least 2 tea spoons of clarified butter on both the sides.
8. Serve hot with white butter on the top and curd.

Recipe Type : Rajasthan, Regional, Roti/ Indian breads, Vegetarian, Vegetarian