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.
Author's 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.
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.
Author's 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.
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