Masala Paratha

To make the dough for the paratha, take a mixing bowl and add whole wheat flour, all-purpose flour, salt to taste and a tablespoon of oil in it.
Mix the oil until it achieves breadcrumbs like consistency.
Add water to make a soft and pliable dough. Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough.
Keep kneading the dough for 6-7 minutes before rolling it for paratha.
The dough’s texture needs to be really elastic otherwise the parathas won’t be soft.

Take a small bowl and add red chili powder, salt to taste, carom seeds, coriander powder, and pomegranate seeds in it.
After that, add chopped green chilies and freshly chopped coriander leaves.
Mix them well with a spoon and then add half a teaspoon of ghee in the bowl. Mix the masala to make a thick paste and keep it aside.
After dividing the dough into equal parts, roll the dough in the palm of your hands to make balls.
Dust the balls in flour and with a rolling pin make a round circle.
Then, take a teaspoon of masala and gently spread the masala all over the circle. When the masala is evenly spread take a knife and make a cut.
Make a straight cut from the center of the round dough to the edge.
When done, keep the knife aside and with your fingers, roll the cut to the other side. When it achieves a vertical shape, press the head to the center and fold it.
Dust the ball with some flour and with gentle movement roll it out once again to about 6-7 inch diameter circle.
When done, heat a griddle or tawa and smear it with a teaspoon of ghee. Spread it around and gently place the paratha over it. Keep pressing the paratha with a spoon or spatula for even cooking of the paratha.
Keep the heat from medium to low and cook the paratha until it is crisp and golden.
When the parathas are a well-cooked turn off the heat and serve them with a cup of tea or curd.