Coin Paratha | Empire Coin Paratha Recipe | Kerala Paratha | Restaurant Style Paratha At Home
For the dough:
1 cup all-purpose flour
1 cup wheat flour
1/2 tsp salt
1 tbsp sugar
2 tbsp oil
3/4 to 1 cup water
For layering :
Add all-purpose flour, wheat flour, salt, sugar, and oil in a large bowl.
Mix well with a spoon, then add little by little water and start to mix.
Add water as required and knead the dough well with your hands.
Make a smooth and soft dough, rub the dough with little oil.
Cover the dough and rest it for 30 minutes.
After 30 minutes, knead the dough again and divide the dough into 8 pieces.
Make small balls and flatten them.
On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.
Grease the 1st tortilla with ghee, sprinkle some flour over it, place the 2nd tortilla, apply ghee, and sprinkle some flour.
Repeat in the same manner with all the tortillas except the last tortilla.
Roll them into a big thin circle and then roll the dough into a long tube shape. (Watch the complete video for better understanding).
Cut the dough tube into 10 to 14 parts and secure the end by pressing gently.
Now roll them into a small but thin paratha.
Heat a non-stick pan over medium heat until hot, place the rolled paratha and cook for 20 to 30 seconds.
After 30 seconds, flip the paratha and cook the other side.
Apply ghee on both sides of the paratha, continue to cook on medium-low heat until golden and crispy.
Serve the coin parathas immediately with curry of your choice.