Garlic Paratha (Frozen and/or Ready To Eat)

As promised last week while posting Onion Paratha, I'm here with the recipe of Garlic Paratha, easy to make and divine food for garlic lovers like me and P. I have frozen this paratha because I plan to make them in a jiffy during weekend, as you know no one likes to work on weekends and I too need a break from cooking but we got to eat our meals, so I've prepared them in advance and frozen them so when the weekend comes all I need to do is remove them from freezer and let them thaw and then shallow fry them with minimum oil possible and enjoy.
If you don't plan to freeze them then just roll them into paratha and directly shallow fry, as simple as that.

Now, as to why I prefer this parathas on weekend?!! very simple, weekends makes you eat most of the junk food which you tend to avoid during the work days like movie time chips and dips or pizza's and pastas etc etc and the best thing is that these garlic parathas are a gastronomical boon to those digestively challenging foods. Garlic tends to calm our digestive system and not to mention the other cardiovascular, antibiotic, anticarcinogenic, antioxidant benefits, the list is quiet long to mention.

Ingredients:
2 cups whole wheat flour/gehun ka atta
15 cloves of garlic crushed
1/2 tsp garlic powder
1 tsp paprika/kuti hui lal mirch
1 1/4 tsp salt
2 tsp light corn oil/sunflower oil/canola oil.
About 1 cup luke warm water to knead the dough.



Method:
Take the flour add in all the ingredients and knead a soft, non sticky dough using just enough luke warm water. Cover the dough with moist kitchen towel and keep aside for 30 minutes.

Divide the dough in 12 equal portions and roll it into a smooth ball. Roll out parathas and store it in a tin box placing plastic sheets in between the parathas, this way they won't stick to each other. Cover the tin and place it in freezer.

Now whenever you need Garlic Paratha, just remove them from the freezer and let them thaw and shallow fry them using little oil on both sides till you get light brown spots on paratha.

Enjoy them with curry or raita or dal of your choice. We enjoyed them with freshly made nimbu achaar/lemon pickle and carrot raita.

Tips:
These parathas can also be used as wraps for making vegetable wraps or egg rolls or any imaginative wraps you could think of. Just be innovative :)