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20 December 2013,06:20 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
25 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Sieve all-purpose flour with gram flour and salt in a bowl and keep aside.
  • Combine milk, 200 ml of ghee, sugar, cardamom powder, saffron, fennel powder, cashew nut paste and sooji in a bowl and mix thoroughly.
  • Gradually, add the milk mixture to the flour and knead it gently to make soft dough. Cover with a damp cloth and set aside to rest for 15 minutes.
  • Divide the dough into 12 equal portions and shape each into a ball. Set aside for about 10 minutes.
  • Roll each ball into 3-inch flat discs with a rolling pin. Cut the disc with a knife from the centre to circumference of the dough and roll it inwards. Roll it like Swiss role and set aside for 5 minutes.
  • Roll the folded parathas again to make a flat disc.
  • Invert a wide kadhai (wok) and heat well. Place the rolled out paratha on the inverted wok.
  • Cook on one side and turn it to other side. Apply ghee and turn the side. Brush with ghee and continue cooking, turning regularly, to get golden brown colour on both sides.
  • Transfer to a serving plate and serve hot with korma or kebabs.


  • 400 grams all-purpose (refined) flour
  • 50 grams sooji (semolina)
  • 50 grams gram flour (besan)
  • Salt to taste
  • 150 ml milk
  • 300 ml clarified butter (ghee)
  • 1 tablespoons sugar
  • A few saffron strands
  • 1 teaspoon green cardamom powder
  • 1 teaspoon fennel powder
  • 100 gram cashew nut paste
  • Salt to taste

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