Difference between revisions of "Paratha"
From Recipes
Jump to navigationJump to search (→Source) |
(Include salt in instructions) |
||
| Line 9: | Line 9: | ||
== Method == |
== Method == |
||
* Put the two kinds of flour in |
* 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. |
* 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. |
* 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. |
||
Latest revision as of 15:28, 1 February 2020
Ingredients
- 200g atta or wholemeal flour
- 100g white flour
- 2 tbsp (30 grams) melted butter
- 2/3 cup warm water
- 1 tsp salt
Method
- 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.
- If not serving straight away, wrap in cloth to keep them warm.
