Name: Parsley Cumin Parathas
Cook time: 1 1/2 hr
Total time: 2 1/2 hr
Yield: Makes 16 flatbreads
Ingredients: 1 1/2 teaspoons cumin seeds, toasted and cooled; 1 teaspoon salt; 1 cup all-purpose flour plus additional for dusting; 3/4 cup whole-wheat flour; 1/3 cup coarsely chopped fresh flat-leaf parsley; 1/2 cup water; 1/4 cup vegetable oil plus additional for griddle; 1/3 cup ghee (Indian clarified butter); Accompaniment: sweet tamarind chutney; an electric coffee/spice grinder; a well-seasoned cast-iron griddle or large skillet

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Parsley Cumin ParathasRomulo Yanes

Inspired by Monsoon Wedding

Monsoon Wedding is an intensely colorful chronicle of a wealthy northern Indian family's preparations for their daughter's marriage. During the run-up to the event, the bumbling wedding planner falls in love with the family's maid. Food plays a central role in the nuptial festivities.

Cooks' note:

Parathas are best when freshly made, but leftovers can be wrapped in foil and kept at room temperature, then reheated in a 350°F oven.

Recipe notes

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