Directions

1. 1

   In a large mixing bowl, combine the whole wheat flour with carom seeds, cumin seeds, coriander powder, garam masala, red chili powder, turmeric powder, and salt.

2. 2

   Add 2 tablespoons of oil and the finely chopped cilantro to the flour mixture. Using your fingertips, rub the oil into the flour until the mixture resembles breadcrumbs and the spices are evenly distributed.

3. 3

   Gradually add water, a little at a time, while kneading the dough until it reaches a soft, smooth consistency. The dough should be similar in texture to plain paratha dough. You may need more or less water depending on flour quality.

4. 4

   Cover the dough and let it rest for 15 minutes at room temperature to allow the flour to absorb moisture and the spices to bloom.

5. 5

   After resting, knead the dough once more until smooth. Divide it into 9 equal portions and shape each into a smooth ball.

6. 6

   Flatten each ball between your palms into a thin disc, then place on a work surface. Brush lightly with oil and fold into quarters to create layers. Roll gently to flatten again into a thin square or circle, about 5 inches in diameter, while maintaining the layered structure.

7. 7

   Heat a tawa (griddle) or large skillet over medium heat. Once hot, place one paratha on the surface and fry with a small amount of oil, cooking until golden brown spots appear on the bottom, about 1-2 minutes.

8. 8

   Flip the paratha and fry the other side with a little more oil until it is cooked through and golden brown, about another 1-2 minutes. The paratha should be cooked through with no raw dough remaining.

9. 9

   Transfer the finished paratha to a plate and repeat with the remaining portions. If serving later, keep the cooked parathas warm in an insulated container to retain heat and softness.