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Parathas PDF Print E-mail
Written by Yorky   
ImageIngredients
  • 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.

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