Chopadia paratha
Flaky layered paratha with roasted cumin and black pepper
Chopadia are flaky, layered parathas: the dough is spiced with roasted cumin and black pepper, brushed with ghee, rolled into a cone and rolled out again so it cooks into soft layers. They can be made several hours ahead. Serve with any curry, dal or pickle.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For cooking
Method
0/8 doneStep 1: Put 4 ½ oz whole wheat flour and 4 ½ oz plain flour in a bowl and rub in 3 tbsp oil. Add 1 ½ tsp salt, 1 ½ tsp ground black pepper and 1 tbsp cumin seeds, roasted.
Step 2: Knead into a medium-tight dough with ¾ cup water as needed. Leave for 30 minutes.
30 minStep 3: Divide the dough into 8 portions. Roll one portion into a 15 cm round.
Step 4: Brush with 5 tbsp ghee, for brushing and shallow frying and sprinkle a little plain flour on top.
Step 5: Make a slit from the centre to the edge and roll the round up into a cone. Repeat with the remaining rounds.
Step 6: Press each cone flat and gently roll out into a 13–15 cm round.
Step 7: Shallow fry on a hot griddle with ghee until light brown on both sides.
3 minStep 8: To make ahead: wrap in a clean cloth; reheat covered in an oven heated to 350°F for about 3 minutes. For triangle parathas, brush a 15 cm round with ghee, sprinkle with flour, fold in half and in half again, and roll on all three edges into a triangle.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 4 g
- Carbs
- 26 g
- Fat
- 13 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chopadia paratha take?
- About 75 minutes in total: 50 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of cumin seeds, roasted?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.