Reshmi Paratha (Indian flat bread) is soft but flaky. This delicious paratha is easily made at home on the tava or skiller. This recipe is quite healthy as I have used half maida (plain flour) and half atta (whole wheat flour) instead of only maida. Even the malai (cream) and yeast which is usually used, is replaced by boiled and mashed potatoes without compromising on the taste.
I have added some sesame seeds and chopped coriander to the paratha to give colour and enhance the taste.
You may also like to try our other similar recipes like Rumali Roti, Tandoori Roti, Khasta Roti and Garlic Naan.
Yield: 10
Prep time: 5 minutes
Total time: 15 to 20 minutes
INGREDIENTS FOR Reshmi Paratha
1 cups maida (All-purpose flour)
1 cup atta (whole wheat flour)
2 boiled potato
1 teaspoon salt
½ cup warm water
2 to 3 tablespoon til (sesame)
¼ cup coriander chopped fine
Ghee for roasting
Directions FOR Reshmi Paratha
- Blend the boil potatoes in a blender to a puree without adding water.
- In a bowl add maida, atta, salt, pureed potato and then add warm water little by little and knead to form soft dough.
- Cover and let the dough rest for 30 minutes.
- Knead the dough lightly and divide into 10 to 12 equal portions and make balls.
- Now with the help of flour roll in 5” circles. (Chapatti or tortilla)
- Apply 1/3 teaspoon of ghee and sprinkle a big pinch of flour.
- Starting from one end roll the chapatti into a log.
- Now roll it again like a coil and seal the end by pressing.
- Again roll it into a ¼ inch thick circle.
- Sprinkle some sesame seeds, coriander leaves on top and roll again a little.
- Heat a skillet or tawa on medium heat and place the paratha on it.
- Roast lightly and turn on the side.
- Apply ghee and turn again to apply ghee so that both the sides are coated with ghee.
- Roast well on medium to low heat by pressing the paratha with a spatula to golden colour.
- Repeat the process for all the dough balls.
- Serve with a curry of your choice.
