Kathiyawadi Pavan Parotha Recipe: A Step-by-Step Guide: 1 Minute to Delightful Flavors in Your Kitchen

Kathiyawadi Pavan Parotha is a delicious, flaky flatbread native to the Kathiyawad region of Gujarat, known for its bold flavors and unique texture. Unlike the regular paratha, this version is made with a mix of wheat flour and a variety of spices, resulting in a crisp and flavorful treat perfect for breakfast or dinner. Here’s a step-by-step guide to crafting authentic Kathiyawadi Pavan Parotha at home.

Ingredients:

1. 2 cups whole wheat flour (atta)
2. 2 tbsp gram flour (besan)
3. 2 tbsp yogurt
4. 2 tbsp oil (plus extra for cooking)
5. 1 tsp ajwain (carom seeds)
6. 1 tsp sesame seeds
7. 1/2 tsp turmeric powder
8. 1 tsp red chili powder
9. 1/2 tsp garam masala
10. Salt to taste
11. Warm water, as needed

Instructions:

1. Prepare the Dough: In a large bowl, mix the whole wheat flour, gram flour, yogurt, and 2 tablespoons of oil. Add ajwain, sesame seeds, turmeric, red chili powder, garam masala, and salt. Mix thoroughly.
2. Add warm water, a little at a time, and knead to form a soft, pliable dough. Cover and let it rest for 20–30 minutes.
3. Divide and Shape: Divide the dough into equal-sized balls (about the size of a golf ball).
4. Dust each ball with flour. Roll out each dough ball into a thin circle using a rolling pin.
5. Create Flaky Layers: Brush the rolled dough lightly with oil. Fold from one side to the other to form pleats and then roll it again into a spiral. Flatten gently and roll out again into a circle about 6 inches in diameter.
6. Cook the Parotha: Heat a tawa or flat skillet over medium heat. Place the rolled parotha on the hot tawa. Cook for about 1 minute until small bubbles form, then flip.
7. Apply a little oil on both sides, pressing gently with a spatula, and cook until golden brown spots appear and the parotha is crisp.
8. Repeat the process for the remaining dough balls.
9. Serve hot with pickle, chutney, or yogurt.

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Tips 1:

For extra flakiness, repeat the pleating and rolling process twice. Keep the dough covered with a damp cloth while working to prevent it from drying out. Use freshly ground spices for a more authentic Kathiyawadi flavor.

FAQ

Q: What is the difference between Kathiyawadi Pavan Parotha and regular paratha?

A: Kathiyawadi Pavan Parotha includes gram flour, yogurt, and a blend of spices, giving it a distinct flavor and a uniquely crisp texture compared to a regular paratha.

Q: Can I make Pavan Parotha without yogurt?

A: Yes, if you’re vegan or out of yogurt, you can substitute with a little extra oil and water. The yogurt helps soften the dough, but the recipe still works without it.

Q: What is the best accompaniment for Kathiyawadi Pavan Parotha?

A: It pairs well with spicy pickles, fresh curd, or flavorful chutneys. It can also be enjoyed with sabzi (vegetable dishes).

Q: Can I freeze the dough for later use?

A: Yes, the dough can be stored in the refrigerator for up to 2 days or frozen for a month. Just thaw and bring it to room temperature before rolling out.

Q: Why isn’t my Pavan Parotha coming out flaky?

A: The pleating and rolling steps are crucial for layers. Also, make sure the dough is soft, not dry, and use enough oil during layering.