Papad Paratha 
1 cup whole wheat flour

Water to knead 

Add water to the flour and knead to a soft dough. Cover and keep aside for about an hour. 
4 moong urad papads about 7″ diameter 

Roast , cool and crush to a semi powdered state. Add a bit of red chilli pwd . A pinch of salt and a tsp of ghee/oil. Mix it well . 

Take a lump of dough enough to make 1 Paratha. Divide it into 2 parts. 

Take a lump and roll out a Roti to the size you want with a dusting of dry flour. 

Keep it small not too big and not very thin . Keep aside 

Roll out the second Roti about the same size as the first one. 

Smear one rolled out Roti with a little ghee or oil leaving a cm dry all around on the outer diameter 

Place about 2-3 tbsp of the crushed papad 

On the oiled side. Spread it out. 

Cover with the other Roti , press all around to seal it.

Give it a gentle pressure with the rolling pin 

Place on a hot tava . Cook like a paratha smearing a few drops of ghee/ oil on it and pressing it down with a spatula. Flip and cook on the other side. It should get nice brown spots on both the sides 

Serve with a raita or curd. 


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