Missi paratha is a traditional North Indian flatbread, particularly popular in Rajasthan and Punjab, known for its wholesome, spiced flavours. This version adds a twist by folding the dough into delicate layers, making it flakier than the regular missi paratha. Infused with onions, green chillies, fragrant spices, mint, and coriander, this paratha stands out for its flaky layers and golden, crisp texture.
In a large bowl, combine the atta, besan, onion, green chillies, mint, coriander, ajwain, cumin, coriander powder, chilli flakes, amchur, garam masala, kasuri methi and salt.
Add 2 teaspoons of oil, then slowly add water and knead into a soft, pliable dough.
The dough should feel slightly tacky yet smooth.
Description - Step 2
Rest the dough
Cover the dough with a damp cloth and let it rest for 10 minutes.
This relaxes the gluten and helps create tender, flaky layers later.
Description - Step 3
Roll and create layers
Divide the dough into equal-sized balls.
Roll one ball into a thin circle and brush lightly with oil or ghee.
Now, sprinkle a little dry atta and then fold like a pleat (fan style).
Coil it into a spiral and gently flatten it.
Description - Step 4
Final rolling
Dust lightly with flour and roll the layered spiral into a medium-thick paratha, being gentle so the layers stay intact.
Description - Step 5
Cook on tawa
Heat the tawa on medium flame.
Place the rolled paratha on the hot tawa.
Cook for 1–2 minutes until small bubbles appear.
Flip and cook the other side for 1 minute.
Apply a little oil or ghee on both sides.
Cook until the paratha turns golden and slightly crisp.
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Indian
Easy
Main Course
