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Add a photoServings: 4
Ingredients
- 450 gm wholewheat pour Water as needed
- 6 Tbsp. melted 8hee I tsp. garlic. mincedfine
- 2 tsp conander leaves minced fillely % teaspoan turmeric pwdr % tsp. salt Extra 8hee par Folling and serving
Directions
- Mix all the ingredients except the extra ghee and knead for a couple of min to blend completely and form a soft dough.
- Cover with a damp cloth and reserve for 15 min.
- Divide the dough into 16 equal sized balls.
- Roll each ball into a flat disc about 8cm in diameter.
- Smear each one with a little ghee and roll into a hollow cylindrical shape then flatten with your palm dust with a little flour and roll out again.
- Heat a griddle or possibly frying pan and place one of the parathas on it.
- As soon as tiny bubbles appear on the surface turn it over.
- Press down the edges with a clean cloth to ensure even cooking.
- When the paratha is done it should appear slightly puffed with brown patches. Remove it from the pan and set on a hot plate.
- Smear with ghee and serve immediately or possibly keep hot to serve later.
- Cook the remaining parathas in the same way.
- This recipe comes from north India where bread making is almost an art and the repertoire of breads is varied and endless.
- Serves 4
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