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Thursday, January 10, 2013,2:54 AM by
Ponmathi Srilekha.S

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PARATHAS

Making a paratha is similar to making flaky pastry. The difference lies in the handling of the dough; this can be handled freely, unlike that for a flaky pastry.
Makes :
15

Preparation Method :

  • Sift the flours and salt into a bowl. Make a well in the centre and add 10 ml / 2 teaspoons melted ghee or butter. Fold it into the flour to make a crumbly texture.
  • Gradually add water to make soft, pliable dough. Knead until smooth. Cover and leave to rest for 30 minutes.
  • Melt the remaining ghee or butter over low heat. Divide the dough into 12 - 15 equal portions and keep covered.
  • Take one portion at a time and roll out on a lightly floured surface to about 10 cm / 4 inch in diameter.
  • Brush the dough with a little of the melted ghee or sweet butter and sprinkle with flour.
  • With a sharp knife, make a straight cut from the centre to the edge of the dough, then lift a cut edge, and roll the dough into a cone shape.
  • Lift it and flatten it again into a ball. Roll the dough out again on a lightly floured surface until it is 18 cm / 7 inch wide.
  • Heat a griddle and cook one paratha at a time, placing a little of the remaining ghee along the edges. Cook on each side until golden brown. Serve hot.

INGREDIENTS

  • 350 grams chapatti flour or an equal quantity of wholemeal (whole-wheat) flour and plain (all-purpose) flour, plus 50 grams for dusting
  • 50 grams plain (all-purpose) flour
  • 1 teaspoon salt
  • 3 tablespoons ghee or unsalted (sweet) butter
  • Water, to mix

 

2 comments for “Parathas”

  • video
    Posted Thursday, May 13, 2021 at 5:05:31 PM

    parathas slot

  • Hasbihal
    Posted Tuesday, June 22, 2021 at 10:39:27 AM

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