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.
Dough (please refer to the dough recipe posted on 26 March 2017)
Oil or ghee for brushing
- 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.
- Dust with dry flour and roll the ball in 12 cm round. Dusting the ball with dry flour makes the rolling process easy.
- Brush with oil or ghee.
- Fold to your desired shape (triangle, square, rectangle).
- Dust with dry flour again and roll to desired size and/or thickness.
- 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.
- 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.
- Brush the paratha with oil or ghee and turn it over. Cook for another 30-40 seconds.
- If needed brush the oil or ghee again.
- Turn again and cook for 10-20 seconds.
- Remove from the pan and serve hot.
- Do not turn the parathas too many times as this will make it hard and chewy.