Naan is very popular bread. This recipe is a tasty twist to naan stuffed with spicy mashed potatoes. Aloo naan can be served by itself or any gravy based vegetable dish.

Makes 6 Naan.

Ingredients

Dough

• 2 cups of All Purpose flour (Plain flour or maida)
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• Pinch of baking soda
• 2 tablespoons of oil
• 2 tablespoons yogurt (curd or dahi)
• About 3/4 cup lukewarm water use as needed

Potato Filling

• 2 medium potatoes
• 1 teaspoon salt adjust to taste
• 1/2 teaspoon cumin seeds (Jeera)
• 1/2 teaspoon mango powder (amchoor)
• 1 chopped green pepper
• 2 tablespoons chopped cilantro (hara dhania)
• 1/2 teaspoon garam masala – optional

Also needed:

• 2 table spoon of oil
• 2 teaspoon of clear butter or ghee to butter the Naan
• 1/4 cup All Purpose flour for rolling

Method:

Dough

1. Dissolve yeast in 2 tablespoons of lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
2. Add sugar, salt and baking soda to the flour and mix well.
3. Add the oil and yogurt mix it well, this will become crumbly dough.
4. Add the water/yeast mixture and add water as needed to make the dough firm. Note: After dough rises, it will become a little softer.
5. Knead until the dough is smooth. Cover the dough with damp cloth and keep it in a warm place for 3-4 hours. The dough should almost double in volume.

Filling

1. Boil 2 medium potatoes until they are tender.
2. Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water. Potatoes will absorb the water and become soft.
3. Next peel the skin off and mash the potatoes.
4. Add green pepper, cilantro, cumin seeds, mango powder, garam masala, and salt to the mashed potatoes and mix it well.

Making Naan

1. Preheat the oven to 500 degrees with pizza stone (baking stone) for about thirty minutes so stone is hot. Using a baking/pizza stone helps get Naan close to same kind of heat as a clay tandoor.
2. Knead the dough for about two minutes and divide the dough into six equal parts, and divide the potato mix in six parts. Potato mix should be little smaller then dough balls.
3. Roll the dough into a 3-inch circle. Place one potato ball in the center. Pull the edges of the dough to wrap the potato filling. Proceed to make all six balls.
4. Let the filled balls settle for 3 to 4 minutes before rolling them.
5. Next turn the oven to high broil.
6. Before putting the Naan in oven, oil your palms with oil and flip naan between your palms and place onto your baking/pizza stone into the oven.
7. You can place about 2 to 3 naan on the baking/pizza stone at a time. The naan will take about 2 to 3 minutes to cook, depending upon your oven. After the naan is baked, it should become golden brown color on top.
8. Take naan out of the oven and brush lightly with clear butter (ghee).
9. Wait for 2 to 3 minutes before baking the next naan. It gives oven the chance to get heated again to max.

Notes

1. If you are doubling the recipe yeast should instead of two teaspoon it should be 1 ½ teaspoon same thing applies with sugar.
2. If pizza stone is not available use baking sheet. After naan is cooked from top turn them over to cook from other side.

Serving Suggestions

Serve Naan with dal makhni, raita, chola, palak paneer. Enjoy!

Parathas are whole-wheat Indian flatbread. Parathas can be made plain or stuffed with many different fillings. This recipe uses the most popular filling – Potatoes. Aloo Parathas are perfect for a weekend breakfast or brunch.

Makes 6 Parathas.

Ingredients:

Dough:

• 1 cup whole-wheat flour
• 1/2 cup water (Use more as needed)
• Pinch of salt

Potato Filling

• 2 medium potatoes
• 1/4 teaspoon salt
• 1/2 teaspoon cumin seeds (Jeera)
• 1 chopped green chili
• 2 tablespoons chopped cilantro (green coriander)
• 1/2 teaspoon garam masala (optional)
• 1/2 teaspoon amchoor powder (optional)

Also needed

• 1/4 cup whole-wheat flour for rolling
• Oil to cook

Method:

Dough

1. Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.
2. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
3. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling

1. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
2. Once tender, remove them from the water and let them cool down. Note: Do not cool the potatoes under running water because the potatoes will become too soft.
3. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
4. Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes.

Making paratha

1. Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
2. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to
3. make a ball. Proceed to make all six balls.
4. Let them settle for 3 to 4 minutes before rolling them.
5. Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water
6. on it. If the water sizzles right away, the skillet is ready.
7. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
8. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
9. Place the paratha over the skillet. After a few seconds you will see the
10. paratha change color and puff in different places.
11. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
12. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
13. Cool the parathas on a wire rack so they don’t get soggy.
14. Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven.

Variations

Try substituting chopped cilantro with a 1/4 cup of finely chopped mint leaves. You can use a variety of herbs in this recipe. Make sure to remove
all excess water when adding your choice of fresh herbs.

Serving Suggestions

1. Parathas can be served with tomato chutney, plain yogurt, any gravy subji, or spicy pickle.
2. Make it like a Mexican Quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.

Banana Puries are delicious fried Indian puffed bread. Puries have richness of banana flavor enhanced with cardamom. Banana Puries are good for festive occasions and holidays. These can be served for breakfast or as a snack. Puries are especially good for picnic or to take for travel.

This recipe will make about 40.

Ingredients:

• 1/2 cup ripe mashed banana (about 8” long banana)
• 1/2 cup sugar
• 1 tablespoon melted ghee or butter
• 1/8 teaspoon crushed cardamom powder
• Pinch of salt
• 3 tablespoons coarsely ground almonds about 18 almonds
• Approx ¾ cup whole-wheat flour
• Approx ¾ cup all purpose flour
• Oil to fry

Method

1. Peel and mash the banana, add the sugar, almond, butter, salt and cardamom mix it well.
2. Add whole-wheat flour and all-purpose flour to the banana mix and make a firm and smooth dough. Keep it aside for about 2 hours.
3. Grease the fingers and knead the dough for a minute and divide in four equal parts.
4. Roll them into 8” diameter and cut them in about 2” diameter, using a cookie cutter.
5. Heat the oil in a frying pan on medium heat. To check the heat if oil is ready put one piece of dough in oil, dough should sizzle and come up slowly.
6. Fry the puries few at a time don’t over crowd the frying pan. Puries will puff and fry them till they are dark brown from all around. It will take about 2 minutes to fry every batch.
7. Take them out over paper towel so it can absorb the extra oil.
8. Puries are ready.

Notes:This is good recipe for vegan by replacing the butter with oil. Puries can be served hot or eaten at room temperature. Banana Puries can be stored for a week; you don’t need to refrigerate them.

Battura is fried puffed bread and is traditionally served with chola (chickpeas). The combination is called Chola Battura and is very popular with youngsters.

Makes 8 Batturas.

Ingredients:

• 2 cups all-purpose flour (plain flour or maida)
• 4 tablespoons sooji (semolina flour)
• 2 teaspoons yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 3 tablespoons yogurt
• 2 tablespoons oil
• 3/4 cup lukewarm water (adjust 1 or 2 spoons as needed)

Also needed:

• Oil to fry
• 1/4 cup flour for rolling

Method:

1. Dissolve yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
2. Add sooji, sugar, and salt to the flour and mix well.
3. Next mix oil and yogurt with flour. Add yeast water to the flour and make into soft dough; add more water as needed to make soft pliable dough.
4. Cover the dough and keep in a warm place for 3-4 hours. The dough should become almost double in volume.
5. Knead the dough well and divide the dough into 8 equal parts.
6. Shape dough into balls and roll into roughly 6 or 7 inch circles. Dust lightly with dry flour to help with the rolling.
7. Heat the oil in a frying pan on high heat. To check if oil is hot enough place a small piece of dough in oil and dough should floats to top right away.
8. The frying pan should have at least 11/2 inch of oil.
9. Place the Batura in the frying pan and press it with a skimmer. This will make batura puff like a ball. Turn the batura; batura should be light creamy brown on both sides. Take the batura out and place them on paper towel to absorb the extra oil. Be sure to fry the batura in hot oil, otherwise batura will be very greasy.

Gobhi parathas (stuffed cauliflower bread) make a great Sunday breakfast. This is my favorite paratha.

Makes 6 parathas.

Ingredients:

• Dough:
  • 1 cup whole-wheat flour
  • 1/2 cup water (Use more as needed)
  • 1/2 teaspoon of salt
• Filling:
  • 2 cup shredded cauliflower
  • 1/2 teaspoon ajwain
  • 1/2 teaspoon cumin seeds (Jeera)
  • 1 chopped green chili
  • 2 tablespoons chopped cilantro (green coriander)
  • 1/2 teaspoon salt
• Also needed:
  • 1/4 cup whole-wheat flour for rolling
  • Oil to cook

Method

Dough

1. Mix flour, salt and water together to make a soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.
2. Knead the dough for a few minutes on a lightly greased surface to make a smooth and pliable dough.
3. Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes.

Filling

1. Mix all filling ingredients together by hand. After mixing let the filling settle for about 5 minutes. Note: Shred the cauliflower using a shredder (electric or manual). However, do not use a food processor to blend the cauliflower, as the cauliflower will become too moist and hard to work with.
2. Squeeze the cauliflower mix in order to take out as much water as possible.

Making of paratha

1. Divide the dough and cauliflower mixture into 6 equal parts.
2. Roll the dough into 3 inch diameter circles. Put the filling in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
3. Each ball needs to settle for two minutes before rolling. Note: If you don’t wait long enough the cauliflower mixture will seep through the edges when rolling the parathas.
4. Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
5. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
6. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6 inch circles. To reduce the stickiness on the rolling pin or rolling surface, sprinkle dry whole-wheat flour on both side of the semi-rolled paratha.
7. Place the paratha over the skillet. You will see the color change and the paratha will bubble in different places.
8. Then turn the paratha over. Paratha should have golden-brown spots. Wait a few seconds and put 1 teaspoon of oil over paratha and spread the oil on the topside. Flip the paratha and lightly press the puffed areas with a spatula.
9. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
10. Cool the Parathas on a wire rack so they don’t get soggy.
11. Parathas can be kept outside wrapped in aluminum foil or a cover container for 2 days or they can be refrigerated for 5-6 days (wrapped aluminum foil). To re-heat warm on a skillet or toaster oven.

Variations

Replace cauliflower with white radish (mooli), the method remains the same.

Khasta Kachoris are a delicious, spicy, fried puff pastry appetizer for any occasion.

Make 12 Kachoris.

Ingredients for crust:

• 1 cup All Purpose flour (plain flour or maida)
• 1/4 teaspoon salt
• 2 tablespoons oil
• 1/4 cup chilled water i spoon more or less

Ingredients for filling:

• 1/4 cup yellow moong dal
• 1 teaspoon coarsely grinded fennel seeds (saunf)
• 1 teaspoon coarsely grinded coriander seeds (dhania)
• 1 teaspoon red chilly flakes
• 1/4 teaspoon ginger powder
• 1/2 teaspoon mango powder (amchoor)
• Pinch of asafetida (hing)
• 1/2 teaspoon salt (adjust to your taste)
• 1 tablespoon oil
• 2 tablespoons water
• Oil to deep fry

Method:

To make crust:

1. Mix the flour, salt and oil.
2. Add the chilled water slowly, mixing with your fingers as you pour.
3. Do not knead the dough. The dough should be soft.
4. Cover the dough and let it sit for at least fifteen minutes.

To make filling:

1. Grind the moong dal dry until it almost becomes a powder.
2. Mix 1 tablespoon of oil and dal powder in a frying pan and roast on medium heat for about two to three minutes or dal changes color lightly, stirring constantly.
3. Turn off the heat. Add all the spices and mix it well and let the mixture cool off.
4. Add two tablespoons of warm water and mix it well.
5. Let it sit for ten minutes and cover with demp cloth.

To make the Kachoris:

1. Take the dough and knead it for a few minutes.
2. Divide the dough in twelve equal parts.
3. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges around.
4. Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest.
5. Let the filled ball sit for 3 to 4 minutes before rolling.
6. Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.
7. Heat about 1 1/2 inche of oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow. 
8. Fry them on medium-low heat. After they start to puff, slowly turn them over.
9. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will be soft and will not be crispy.

Tips:

1. Don’t roll the kachoris with a rolling pin. Rolling pins will cause the kachoris to have small holes in the dough, allowing oil to fill the kachoris.
2. Also, when using a rolling pin, the kachoris are uneven and when frying one side will be thicker than the other.

Variation:
Instead of using moong dal, you can use washed urad dal or chana dal. The rest of the recipe stays the same.

Serving suggestions:
Kachoris can be served plain, with a variety of chutneys, with chola, or with dam aloo. Serve them as a chat, pouring plain yogurt and chutney on top.

Mattar Kachori is delicious, fried puff pastry filled with spicy green peas. This mouth watering snack also can be served as part of any main meal.

Make 12 Kachoris.

Ingredients:

For crust

• 1 cup All Purpose flour (plain flour or maida)
• 1/4 teaspoon salt
• 2 tablespoons oil
• Approximately 1/2 cup chilled water

For filling

• 1 cup green peas
• 1 teaspoon oil
• 1 tablespoon coriander powder (dhania)
• 1 teaspoon fennel seed powder (sonf)
• 1 teaspoon red chili powder
• 1 teaspoon shredded ginger
• 1/2 teaspoon mango powder (amchoor)
• 1/2 teaspoon salt (adjust to your taste)
• Oil to deep fry

Method

To Make Crust

1. Add the flour, salt and oil in a bowl and mix it well.
2. Add the chilled water slowly, mixing with your fingers as you pour the water.
3. Do not knead the dough. The dough should be very soft but not sticking to fingers.
4. Cover the dough and let it sit for at least fifteen minutes.

To Make Filling

1. Heat the oil in a frying pan, add green peas, stir-fry until peas are tender.
2. Add ginger, coriander powder, fennel seed powder, chili powder, mango powder and salt, stir fry for another few minutes.
3. While stir frying the peas mash them with spatula.
4. Let the filling cool to room temperature.

To Make the Kachoris

1. Take the dough and lightly knead it.
2. Divide the dough in twelve equal parts.
3. Take one part of the dough and with your fingers flatten the edges and make into about 2-inch circle. Leaving center little thicker then edges around.
4. Mold the dough into a cup and place about 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 12 balls.
5. Let the filled balls sit for 3 to 4 minutes before pressing.
6. Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
7. Heat about 1-1/2 inches of oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil. It should sizzle, and come up very slow.
8. Do not over crowd the kachories in frying pan, fry them on medium heat.
9. After they are puff, slowly turn them over.
10. It will take about 3 minutes to fry from each side. Fry until golden-brown on both sides.
11. If the kachories are fried on high heat, they will get soft and will not be crispy.

Serving suggestions

Kachoris can be served plain, with a variety of chutneys, or with Aloo Dam.

Methi Thepla is favorite Gujarati snack bread. It is very flavorful and makes for a great travel or picnic food.

Recipe will make 6 to 8.

Ingredients:

• 1 cup whole wheat flour (atta)
• 1/4 cup gram flour (basen)
• 1/8 teaspoon asafetida (hing)
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon turmeric (haldi)
• 1 teaspoon red chili flakes adjust to taste
• 1 1/4 teaspoon salt adjust to taste
• 1/4 cup dry fenugreek leaves (kastoori methi)
• 2 tablespoons oil
• 1/4 cup yogurt (dahi)
• About 3 tablespoons of water as needed
• Approximately 1/4 cup of oil for cooking

Method

1. Mix all the dry ingredients together in a bowl: flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves.
2. Add oil and yogurt to the bowl and mix well. Add water as needed to make firm dough.
3. Knead the dough for 2 minutes on a lightly greased surface to make smooth and pliable dough.
4. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
5. Divide the dough into 6 to 8 equal parts. Using your palm, roll each one into a smooth ball and press flat.
6. Take each dough and press it in some dry flour on both sides. Using a rolling pin roll each dough into 5 to 6” diameter circle. If dough starts sticking, dust it with more flour. However, do not use any dry flour towards the end of the rolling. This will make the Thepla dry.

Cooking the Thepla

1. Heat the skillet on medium high (iron skillet works better). To see if the skillet is ready, put a couple of drops of water and it should start to sizzle, immediately.
2. Place the Thepla over the skillet. As the Thepla’s cooking, the color of the dough will change and have a dryer look.  Turn over the Thepla using a spatula. You should see golden-brown spots on the semi-cooked side.
3. Wait just a few seconds and place 1/2 teaspoon of oil onto the Thepla and spread with a spatula. Turn over the Thepla.
4. Using your spatula, lightly press the entire Thepla. This will help it cook all the way and it may puff up in some areas.
5. Turn over the Thepla again and press with the spatula making sure it is golden-brown on both sides. Remove from heat.
6. Repeat with the remaining dough, till they are all done.

Serving Suggestions

Serve as is or with plain yogurt or pickle.

Variation

This recipe uses dry fenugreek leaves as it is available year round. But using fresh fenugreek leaves is ideal if you can find it. Substitute the dry leaves for 1/2 a cup of fresh chopped fenugreek leaves.

Naan is traditionally cooked in a clay oven or “tandoor.” This recipe uses a regular home oven.

Makes 6 Naan.

Ingredients:

• 2 cups of All Purpose flour (Plain flour or maida)
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• Pinch of baking soda
• 2 tablespoons of oil
• 2 1/2 tablespoons yogurt (curd or dahi)
• 3/4 cup lukewarm water

Also needed:

• 1 teaspoon of clear butter or ghee to butter the Naan
• 1/4 cup All Purpose flour for rolling

Method:

1. Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
2. Add sugar, salt and baking soda to the flour and mix well.
3. Add the oil and yogurt mix, this will become crumbly dough.
4. Add the water/yeast mixture and make into soft dough.Note: after dough rise will become little softer.
5. Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should almost be double in volume.
6.  Heat the oven to 500 degrees with pizza stone for at least thirty minutes so stone is hot. Using a pizza stone will help to give naan close to same kind of heat as clay tandoor.
7. Next turn the oven to high broil.
8. Knead the dough for about two to three minutes and divide the dough into six equal parts.
9. Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry flour to help with the rolling.
10. Before putting the Naan in oven, lightly wet your hands and take the rolled Naan, and flipp them between your palms and place onto your baking/pizza stone into the oven.
11. You can place about 2 Naan on the baking/pizza stone at a time. The Naan will take about 2 to 3 minutes to cook, depending upon your oven. After the Naan is baked(Naan should be golden brown color on top).
12. Take naan out of the oven and brush lightly with clear butter or ghee.
13. wait 2 to 3 minutes before baking the next batch of naan. It gives oven the chance to get heated again to max.
14. Serve Naan with Daal, Chola, Palak Paneer or any vegetable. Enjoy!

Paneer Paratha is whole-wheat flat bread filled with mildly spiced paneer Indian Cheese). This is a good breakfast option. Paneer paratha can be served by it self or enjoy with any gravy based dish.

Recipe will make 6 Paratha

Ingredients:

Dough

• 1 cup whole wheat flour (atta)
• ½ cup all purpose flour (plain flour, maida)
• 1 tablespoon oil
• 1/2 teaspoon salt
• Approx. ¾ cup water

Filling

• 1-1/2 cup shredded paneer approx. 6oz.
• 2 tablespoons yogurt firm (curd, dahi)
• 1/2 teaspoon salt adjust to taste
• 1/2 teaspoon cumin seeds (jeera)
• 1 tablespoon shredded ginger
• 1/4 teaspoon red chili flakes adjust to taste
• 2 tablespoons minced cilantro (hara Dhania)

Also Need

• ¼ cup whole-wheat flour for rolling
• Approx. 3 tablespoons oil

Method

Dough

1. In a bowl, mix whole-wheat, all purpose flour, salt and oil. Add water to make soft dough (adjust the water as needed).
2. Knead the dough on a lightly greased surface. The dough should be very smooth and soft.
3. Set the dough aside and cover. Let the dough rest for at least ten minutes.

Filling

Mix all the ingredients for filling together, mix it well (don’t knead the filling).

Making Paratha

1. Divide the dough and the paneer mix into 6 equal parts.
2. Roll the dough into 3-inch diameter circles. Place the paneer balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
3. Let them settle for 3 to 4 minutes before rolling them.
4. Heat the skillet on medium high. An iron skillet works best. To check if the skillet is hot enough. Sprinkle few drops of water on the skillet, water should sizzle. Skillet should not be smoking.
5. Before rolling the paratha roll the filled ball in dry whole-wheat flour.
6. Lightly press the ball and keep sealed side up. Roll the ball light handed in to 6-7 inch circle. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
7. Place the paratha over the skillet. About half a minute you will see the paratha changing in color lightly and puff different places.
8. Then flip the paratha over. You should see some light golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula that will help the paratha too puff from other sides.
9. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
10. For best taste serve parathas hot as they get soft as they cool.
11. Parathas can be kept outside for a day. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven.