Somesh Rao's Paratha

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1 cup whole wheat flour
Ghee
Water

INSTRUCTIONS

Make chapati dough (see Recipe #5048 for guidance). Divide into 6 parts and make balls. Flatten and roll each. Spread ghee over them and fold. Roll again.

Heat the paratha on a griddle like you would a chapati but spread some ghee over the top side. Turn and spread ghee on the other side. Fry until the bottom is crisp and golden, then turn and fry the remaining side. Repeat with all six. Serve at once since they lose crispness if stored.

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Tagged: indian, paratha add tags

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