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Parathas

Written by Yorky

Ingredients 325 gm Wholemeal or chapatti flour 1/2 tsp Salt 125 gm Ghee or unsalted butter 125 ml Warm water Method Sift the flour and the salt together. Rub 50 gm ghee/butter into the flour until thoroughly mixed. Gradually add the water and knead until it is a soft and pliable dough. Divide the dough into 4 equal sized balls and flatten them out gently with your hands. Dust each portion with a little flour and roll out to 200 mm diameter. Spread 1 tsp of ghee/butter evenly over each disc. Roll up the parathas , stretch longwise then curl into an 'S' shape. Fold over, dust again with a little flour and roll out again to 200 mm diameter. Melt the remaining ghee/butter and keep aside. Heat a non-stick frying pan over a medium heat and place in one parathas. Flip after 30 seconds. Spread 1 tblsp of the melted ghee/butter over the parathas and flip it over again. Lower the heat and spread 1 tblsp of the melted ghee/butter over the other side. Press the parathas into the pan with a wooden spatula and cook for one minute. Flip it over, again pressing it down and cook for a further minute. Keep flipping and cooking until both sides are an even brown. Related Recipes: - Potato Raita - Atholl Brose - Sikandari Raan - Masala Machchi - Deep Fried Stuffed Potatoes

 

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