Shahi Parantha (Madakku Chappathi)

We call it Madakku Chappathi in our place (Kerala); but in a program hosted by Saeed Jaffrey ,he named it as Shahi Parantha long ago. Saw the cd of the program some 10 years ago. Now when I googled for the exact name of this , I could see lots of varieties of Shahi Paranthas that I got confused myself; one with meat filling , one with ajwain, one again with khamir......lots more. So better stick with Madakku Chappathi...:))
Anyways..Paranthas means lots of oil,ghee & calorie :( ...but wat to do...they r so yummy that i forget all ma diets wen having it...& used to have it straight from the tava...i think that's the better way of eating those...!!

This can be made thin or thick, according to your taste. My mom makes thin and I loves it a bit thick.Both are tasty though.

Ingredients:

White Flour /Maida 2 cups
Whole wheat flour/Atta 1 cup
Salt
Water required to form the dough
Ghee

Method:

You can use any combination of flour to make the dough. either only whole wheat flour or add both the flours equally ; depends on your taste & how health concious you are.

Prepare the dough using the above ingredients except the ghee.

Make balls of equal size with this dough.

Roll on to a normal roti.

Spread ghee & dust flour on top

Now fold from all the four sides of the roti until it turns to a square shaped one;just like the picture below:

Now , again flatten it to a square shaped roti .

Heat griddle & cook chappathi on it until crispy. You can brush oil if u wish. Once it is cooked, you can see the layers inside gets separated easily.