1.Mix the wheat flour, maida, rava with the oil, water & salt and knead into a soft pliable dough.
2.After kneading, cover and keep aside for atleast \u0192 an hour.
3.After \u0192 an hour, divide the dough equally into balls.
4.Roll out each ball and apply oil on it, then pleat it and make a circular roll.
5.Press and roll out again into a bigger round.
6.Place the paratha on a hot tava, roast both sides.
7.Heat oil in a shallow pan and shallow fry this roasted paratha in it.
8.Serve hot with curd or any vegetables.
1.Sieve the flour in a flat dish, add half the quantity of water, mix well and knead into a soft dough.
2.Knead for 15 mins, gradually adding the remaining water.
3.Now add the 2 tbsps. of water and keep aside for 1/2 hour or more.
4.Knead the dough again for 10 mins and divide them into 6 equal balls.
5.Flatten and roll out into flat disc about 5" diameter, smear the roti with a little ghee and fold into a semi-circle.
6.Smear some more ghee over the upper surface and fold a second time.
7.Double fold it lenghtways, press gently with fingers and roll into a round circle making the edge thinner than the
8.Place it on a hot tava over once and smear with ghee again.
9.Cook for few seconds, turn over again and smear the other side with ghee as well.
10.Cook further for a few seconds until paratha is golden brown on both sides.
11.Serve hot with any vegetable, dal etc.
1.Sieve wheat flour and 1 tsp. salt together and gradually add water and make a stiff dough.
2.Cover with a damp cloth and keep aside for 20 minutes.
3.Boil the eggs and mash well, add 1tsp. salt, pepper, coriander and 1 tsp. ghee or oil. Mix well and keep aside.
4.Knead the dough until smooth and divide into 8 equal balls.
5.Roll out each ball into a 4" diameter circle, and place 1 tbsp. egg filling in the center of each circle.
6.Fold up the edges and shape them into balls again.
7.Now roll out the stuffed balls on a floured board to a circle of 5" diameter.
8.Rub a little oil or ghee on one side, heat a tava and fry the paratha with little ghee or oil.
9.Cook until both sides turn golden brown, turning once or twice.
1.Sieve the flour along with the salt and knead into a soft dough by adding curd, 2 tbsps. of ghee & half cup water.
2.Cover with a moist cloth & keep aside for \u0192 an hour.
3.Knead again & divide into four equal parts and roll into small balls.
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