- Prepare Basic dough and allow to rest for 1 1/2 to 2 hours. To make triangular- shaped parathas, divide the dough into peach-size balls. With a rolling pin, roll out 1 ball to a circle 5 inches in diameter.
- Brush the circle of dough with ghee, and fold in half to from a crescent then brush again with ghee and fold into a triangle. Seal the edges well. Dust the paratha with finely sieved whole wheat flour and roll into a large, flat triangle or round paratha.
- Try to make the edges slightly thinner to ensure uniform cooking. Rather than shaping all the parathas at one time, cook each one as the next one is rolled out.
- Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the colour changes on the top and bubbles appear, brush ghee over the surface of the paratha and turn it over.
- Repeat the process of brushing the paratha on the other side. Keep flipping it over till both sides are browned and spots appear on the paratha. With experience the paratha will puff on the tawa.
- To keep the parathas warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot.
Paratha
#myrecipe
By Mohit Khanna
Apr, 29th
583
Servings
1 person
Cook Time
15 minutes
Ingredients
0 - 3
Ingredients
- Wheat Flour
- Water
- Ghee
