Parathas

by Kathleen Morrison

Servings:

INGREDIENTS

250 grams sifted whole wheat flour
1 tsp. salt
1 cup ghee or butter, for spreading
1 cup water

INSTRUCTIONS

Mix flour and salt and rub ghee in. When dough is formed, take a piece of it and roll it on a floured surface into a thin circle (like a chapati). Spread a little ghee or butter and fold into a half. Again apply some fat and fold again in a cone shape and roll flat to desired thickness.

Bake it on a hot tava or iron griddle. When one side is half cooked, turn it over. Turn it over thus 2 to 3 times and apply ghee or butter on both the sides. Bake and fry until it is golden brown. Serve hot with curry, curd or chutney.

CHEF COMMENTS

Variations: Like chapatis, parathas, too, can have many variations. It may be in having more folds or in the matter of stuffing. Any of the dry curries can be taken and a spoonful of it spread on the parathas at the folding stage. After filling in the mixture, press the edges tight with the roller pin before frying. A mixture of potatoes, peas, cabbage, cauliflower and mushrooms or dry curries are very popular for stuffing the parathas. Cheese, eggs, mutton, etc., are also very popular stuffings for parathas.

Tagged: indian, paratha add tags

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