- 1 cup of Metta flour
- 3.5 ounces or slightly less than 1/2 cup of water at room temperature
- 1-2 tablespoon of any oil (I use coconut oil, but you can use grapeseed or avocado oil, etc.)
- ½ teaspoon of salt (I use pink salt)
- 1/4 cup of Metta flour for dusting and sprinkling
- Rolling pin
- Skillet (preferably hard anodized pan)
1. Knead the dough for parathas, puri, and samosas, just like you would for rotis.
2. The dough for parathas, puris, and samosa needs to be a little stiffer (that is why it is suggested to use slightly less water) so the dough doesn’t break and tear.
3. For parathas, make the dough balls about twice as big as roti balls to make stuffing them with your chosen filling easier. Don’t worry if the inside of the paratha breaks a little in some spots when rolling as long as the edges don’t break off. Handle with care using gentle hands when picking it up to put it on the skillet for cooking.
a. Apply some oil or ghee on each side once each side is cooked a little and cook each side a little longer so it comes crispy
4. For puris, you can use a little more oil in the dough than you would for rotis.
For that traditional taste and look, you may add a little ajwain, or carom seeds, in the flour for puris and samosas.
Another Tip: When rolling the dough to make puris and samosas, you may still need to dip the dough balls into dry flour to keep the dough from sticking on the surface.