-
1
Combine the flours and salt in a food processor.
-
2
Turn the machine on and add the 2 tablespoons of the oil and 3/4 cup water through the feed tube.
-
3
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
-
4
If dry, add another tablespoon or two of water and process for another 10 seconds.
-
5
(In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
-
6
Remove the dough and, using flour as necessary, shape into a ball; wrap in plastic and let rest while you make the meat filling.
-
7
(Or refrigerate for up to a day or freeze for up to a week.)
-
8
Preheat a large heavy skillet over medium-high heat for a minute or two, then add the meat to the pan.
-
9
Saute the meat in its own fat, breaking it up with a wooden spoon, until its lost its raw red color, 5 minutes or a little more.
-
10
Add the onion, chile, garlic, cayenne, fennel, and ajwain; cook, stirring frequently, until the meat is browned, about 5 minutes more.
-
11
Transfer to a bowl, stir in the cilantro, garam masala, lime juice, a tablespoon of flour, and salt to taste; cool completely.
-
12
(The meat filling can be made 2 or 3 days in advance and kept in the refrigerator; bring to room temperature before using.)
-
13
Set out a bowl of flour and a small bowl of neutral oil, with a spoon or brush, on your work surface.
-
14
Lightly flour your work surface and your rolling pin.
-
15
Break off a piece of dough about the size of a golf ball.
-
16
Toss it in the bowl of flour and then roll it in your hands to make a ball.
-
17
Flatten it into a 2-inch disk, then use a floured rolling pin to roll it into a thin round, about 5 inches in diameter, dusting with flour as necessary.
-
18
Mound about 2 tablespoons of the filling into the center of one of the rounds of dough.
-
19
Bring the edges of the round up over the top of the filling and press them together to make a pouch.
-
20
Press down on the neck of the pouch with the palm of one hand to make a slightly rounded disk.
-
21
Turn the disk in the bowl of flour and roll it out again into a round 5 to 6 inches in diameter.
-
22
Pat it between your hands to brush off the excess flour.
-
23
Put the paratha on a plate and cover with a sheet of plastic wrap.
-
24
Continue to roll all of the remaining dough into paratha and stack them on the plate with a sheet of plastic wrap between them.
-
25
You can keep the paratha stacked like this for an hour or two in the refrigerator before cooking them if necessary.
-
26
Heat a nonstick skillet or griddle over medium-high heat for a minute or two, then put a paratha (or two, if theyll fit) on it and cook until it darkens slightly, usually less than a minute.
-
27
Flip the paratha with a spatula and cook for another 30 conds on the second side.
-
28
Use the back of a spoon or a brush to coat the top of the paratha with oil.
-
29
Flip and coat the other side with oil.
-
30
Continue cooking the paratha until the bottom of the bread has browned, flip, and repeat.
-
31
Do this a few times until both sides of the paratha are golden brown and very crisp, 2 to 3 minutes total for each paratha.
-
32
As the paratha finish, remove them from the pan and brush with melted butter if you wish if youre going to serve hot; otherwise wait until youve reheated them.
-
33
(You can reheat them in a 300F oven or by recooking them in a dry pan.)
