Petai Paratha

The combination of soft, layered Petai Paratha and spicy ghugni makes for a truly satisfying breakfast. A gently crisp, flaky paratha with layers loosened by hand, served alongside flavourful ghugni, sliced onions, and green chillies can turn a simple morning meal into a delicious feast.

Petai Paratha is a popular layered flatbread found in the street-food culture of eastern India. Its signature feature is the traditional technique of gently patting the cooked paratha by hand to loosen and separate its delicate layers.

Ingredients

• 2 cups all-purpose flour (maida)

• 1 tsp salt

• ½ tsp sugar

• 3 tbsp Shalimar's Sunflower Oil

• Water, as required

  
  

Method

1. Combine the flour, salt, sugar, and 1 tbsp Shalimar's Sunflower Oil. Gradually add water and knead into a soft dough. Cover and rest for 20 minutes.

2. Divide the dough into equal portions and roll each portion into a thin sheet. Brush with oil, fold the sheet, and shape it into a round.

3. Roll it out again and cook on a hot tawa with a little oil until golden brown and lightly crisp on both sides.

4. Once cooked, gently pat the paratha with your palms to loosen and separate the layers.

5. Serve hot with aloo curry or ghugni.