A corollary to the rotis and naan, a variety of parathas, I present this week, hopingyou will like the novel and traditional tastes alike.Basic dough for the parathas is same, and the fillings and their methods change.Though most paratha makers would use nothing less than maida for the dough, Iprefer to use wheat flour instead, since it is easier to digest. So feel free to inter-change the two flours as you like.
Basic paratha dough:
2 cups flour 1 tbsp. fat (oil or ghee)salt to tastewater to knead
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 thissection 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.Continue >>
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