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The layers are just the beginning. Explore Paratha history through Old Delhi’s sweet and savory versions, where one name covers different preparations.
Quick recipe Makes: 4 parathas Ingredients: 150 g whole-wheat flour, plus 1/4 cup for dusting; 3–4 tablespoons melted ghee; 1/2 teaspoon salt; 1/4 teaspoon ajwain, optional; Water as needed Method: 1. Mix flour, salt, optional ajwain and 1 tablespoon ghee. Gradually add water to form smooth, stiff dough. 2. Divide into four balls; roll each into an 18 cm round. 3. Brush with about 1 teaspoon ghee and dust lightly with flour. 4. Pleat accordion-style, twist and coil; gently roll flat. 5. Cook over medium heat, adding about 1/2 teaspoon ghee per side; turn until golden and cooked through. 6. Serve hot. Note: Lachha-style version adapted from SBS; its tablespoons measure 20 ml.
