Paratha - Revision history

Frank: Include salt in instructions

2020-02-01T15:28:10Z

Include salt in instructions

Frank: /* Source */

2013-05-12T01:42:59Z

Source

Frank: /* Source */ fix vegetarian category

2011-01-09T07:04:15Z

Source: fix vegetarian category

Frank: add grams measurement for butter

2011-01-09T07:02:58Z

add grams measurement for butter

Nici: Created page with '== Ingredients == * 200g atta or wholemeal flour * 100g white flour * 2 tbsp melted butter * 2/3 cup warm water * 1 tsp salt == Method == * Put the two kinds of flour in lge m…'

2011-01-09T06:49:42Z

Created page with '== Ingredients == * 200g atta or wholemeal flour * 100g white flour * 2 tbsp melted butter * 2/3 cup warm water * 1 tsp salt == Method == * Put the two kinds of flour in lge m…'

New page

== Ingredients ==

* 200g atta or wholemeal flour
* 100g white flour
* 2 tbsp melted butter
* 2/3 cup warm water
* 1 tsp salt

== Method ==

* Put the two kinds of flour in lge mixing bowl and mix together. Rub butter into mixture and prepare dough as directed for [[Chapati]]. Set it aside, covered with damp cloth for 1/2 hour.
* Put large fry pan over med-low heat. Knead the dough again and form it into 10 equal-sized balls and roll them into discs (not too thin), dusting your work surface with flour when necessary to prevent sticking. Brush surface of each disc with melted butter and fold it in half. Butter the surface again and fold each paratha in half a second time, making triangles. Roll them out rather thin into larger triangles.
* Place a paratha on the dry preheated fry pan. Move paratha around as you cook it so that all ends cook evenly. Parathas take more time to cook than chapatis. Adjust the heat so they don't burn. When both sides are golden-brown, turn the paratha over to the first side and rub 1/2 tsp butter over its surface with the back of a spoon. The paratha should then puff up. Turn it over and rub butter over the other side. The paratha is finished when both sides are golden-brown and flecked with dark spots.
* If not serving straight away, wrap in cloth to keep them warm.

== Source ==
The Hare Krishna Book of Vegetarian Cooking

[[Category:Recipes]]
[[Category:Breads]]
[[Category:Vegetarian]]

@@ Line 9: / Line 9: @@
 == Method ==
-* Put the two kinds of flour in lge mixing bowl and mix together. Rub butter into mixture and prepare dough as directed for [[Chapati]]. Set it aside, covered with damp cloth for 1/2 hour.
+* Put the two kinds of flour and salt in large mixing bowl and mix together. Rub butter into mixture and prepare dough as directed for [[Chapati]]. Set it aside, covered with damp cloth for 1/2 hour.
 * Put large fry pan over med-low heat. Knead the dough again and form it into 10 equal-sized balls and roll them into discs (not too thin), dusting your work surface with flour when necessary to prevent sticking. Brush surface of each disc with melted butter and fold it in half. Butter the surface again and fold each paratha in half a second time, making triangles. Roll them out rather thin into larger triangles.
 * Place a paratha on the dry preheated fry pan. Move paratha around as you cook it so that all ends cook evenly. Parathas take more time to cook than chapatis. Adjust the heat so they don't burn. When both sides are golden-brown, turn the paratha over to the first side and rub 1/2 tsp butter over its surface with the back of a spoon. The paratha should then puff up. Turn it over and rub butter over the other side. The paratha is finished when both sides are golden-brown and flecked with dark spots.

@@ Line 15: / Line 15: @@
 == Source ==
-The Hare Krishna Book of Vegetarian Cooking
+[[The Hare Krishna Book of Vegetarian Cooking]]
 [[Category:Recipes]]

@@ Line 19: / Line 19: @@
 [[Category:Recipes]]
 [[Category:Breads]]
-[[Category:Vegetarian]]
+[[Category:Vegetarian_recipes]]

@@ Line 3: / Line 3: @@
 * 200g atta or wholemeal flour
 * 100g white flour
-* 2 tbsp melted butter
+* 2 tbsp (30 grams) melted butter
 * 2/3 cup warm water
 * 1 tsp salt