The Spice Is Right is a down-to-earth Indian cookbook for the time-squeezed, health-conscious home cook. The book highlights more than simple, healthful versions of traditional Indian dishes as well as Western dishes with an Indian twist.
Sieve the whole wheat flour, all-purpose flour, and salt into a bowl. Stir in the onion, ginger, and green chile. Stir in 1 tablespoon / 15 mL of the oil. Add the water while kneading into a dough. Knead until the dough is smooth, about 10 minutes. Cover the dough with plastic wrap and set aside for 30 minutes.
Divide the dough into 12 portions. Roll each into a ball. On a lightly floured surface, roll each ball into a thin circle about 10 inches / 25 cm in diameter. Brush a little oil over each round.
Heat a medium skillet over medium-high heat. When it is hot, place a round of dough in it and dry roast until brown speaks appear on the underside. Turn the bread. Brush a little oil over the surface and drizzle a little oil around the bread. Cook until both sides are golden brown.
Drain the paratha on paper towels. Repeat with the remaining dough. Serve immediately, or wrap in foil and reheat in a 300 degrees F / 150 C oven until warmed through.
Tips: Make sure you finely chop the onion, or the pieces will break away form the bread. This bread freezes well.
VARIATIONS: Add dried fenugreek or finely chopped cooked spinach along with the onions.
