PARATHA

PARATHAS

General rule about filling the paratha:

Roll a thick roti about 4" diameter.

Place a tbsp. of filling at centre.

Brings the ends to the centre from 4 or 5 points.

Overlap ends so they do not leave an opening.

Press gently.

Dust with dry flour, proceed to roll to 6" diameter.

General rule about frying the parathas:

Heat a heavy griddle, place paratha on it.

Allow one side to cook have brown golden patches.

Turn repeat for other side. Drizzle some oil and flip.

Drizzle oil on other side. Sizzle till done.

  

Paratha Masala Powder Ingredients

Pav Bhaji Masala Powder – 1 tsp

Red Chilli powder – 1 tsp

Dry Mango powder / Amchur Powder – 1 tsp

Jeera or Cumin seeds powder – 1/2 tsp

Garam Masala Powder – 1 tsp

Dhaniya or Coriander Powder – 1 tsp

Rock Salt – 1/2 tsp

Mix all the above powdered ingredients as per the proportion mentioned above and store it in a air tight box.

Use as and when required.

Basic Paratha Dough:

Ingredients

2 cups flour

1 tbsp. fat (oil or ghee)

Salt to taste

Water to knead

Method

Mix all ingredients except water. Add a little at a time and form a soft pliable dough.

Keep for 30 minutes before using.

Always keep covered with a moist cloth, and see that the cloth is kept moist.

One paratha requires a pingpong ball sized lump of dough. Henceforth in this section 1 lump  means this size.

For rolling, use dry flour as in phulka, etc., to roll easier. Dust the roti with dry flour now and then.

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