This literally means sixteen layered paratha. The name never fails to arouse the curiosity of the diners in my restaurant. “It must be huge!” or “How do you make it?” or simply “Will I be able to eat it?” In reality, the paratha can be made in any size. Making it is very simple.[singlepic id=512 w=320 h=240 float=left]Make a dough using whole wheat flour and water. The dough should be soft and pliable. Take a ball of dough, roughly 150 grams, and roll out as thinly as possible. Smear with clarified butter, salt, ajwain ( seeds of the oregano plant, you could use oregano instead)and some chili powder. Now cut the dough vertically into four strips. Without removing the strips cut horizontally into four. You will now have sixteen squares of dough. Place the pieces one on top of the other, each with the smeared part on top. The last piece should be placed smeared part downwards. Press lightly, dust with flour and roll out again to the desired thickness. Place on a hot griddle and cook evenly, smearing more clarified butter over it. Press with the back of a spoon so that your paratha gets crisp and golden brown.
Serve with Alu Tamatar Ki Sabzi (Potatoes and Tomatoes) and thick yogurt.
The Alu Tamatar ki Sabzi is made Jaini Style ( ie without onion or garlic but is delicious and a great favorite).
Heat a frying pan and add some oil or ghee. Crackle mustard seeds, cumin seeds, whole red chillies and a pinch of asoefatida. Add chopped tomatoes, chili powder and turmeric powder and cook until the tomatoes are done and the mixture is thick. Now add the salt and the potatoes roughly crushed with your fingers. Saute for a minute or two and add some water. Let the mixture simmer for five minutes until the potato curry is thick. Sprinkle generously with coriander leaves before serving.
Tip : A pinch of sugar added to most savory dishes enhances the taste of the spices added and gives the dish an extra something.