Paratha

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Paratha

It has been a few weeks since I have posted a recipe on the blog. This was pointed out to me by one of my colleagues who I believe is trying to cook everything I write. So here I am recharged for next few weeks at the least.

On demand I am making an attempt to post a recipe for paratha. I personally love them too as it was the staple diet of my childhood.  In many it still is. I most often used them for making wraps instead of using tortillas bought from supermarkets. So I guess its worth posting this recipe.

Ingredients:

Dough (please refer to the dough recipe posted on 26 March 2017)

Oil or ghee for brushing

Method:

  1. Divide the dough in 8-10 equal balls. The number of chapatis from this amount of dough depends on the size of the chapati and is a personal choice. My mother prefers it to be small and thin whereas I prefer it be slightly bigger than her choice of size.
  2. Dust with dry flour and roll the ball in 12 cm round. Dusting the ball with dry flour makes the rolling process easy.
  3. Brush with oil or ghee.
  4. Fold to your desired shape (triangle, square, rectangle).
  5. Dust with dry flour again and roll to desired size and/or thickness.
  6. Heat the pan on moderate heat. I generally use gas mark 7 on all kinds of hobs. Cooking on cold pan will make paratha hard and chewy and cooking on too hot a pan will burn it. You will know the desired heat after a few trials.
  7. Add the rolled paratha to the pan and cook it for about 15-20 seconds until either the bubbles appear on top surface or it starts to puff up.
  8. Brush the paratha with oil or ghee and turn it over. Cook for another 30-40 seconds.
  9. If needed brush the oil or ghee again.
  10. Turn again and cook for 10-20 seconds.
  11. Remove from the pan and serve hot.
  12. Do not turn the parathas too many times as this will make it hard and chewy.

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