| |
Method |
| 1. |
Sieve
the flour with the salt. Apply ghee to the flour. Add water and make a
soft dough. Divide the dough into 10 to 12 portions. |
| 2. |
Roll
each portion into 125 to 150 mm. (5" to 6") diameter rounf and brush
with melted ghee. |
| 3. |
Fold
into half.Brush with melted ghee and fold again. |
| 4. |
Roll
out and cook one paratha at a time on a hot tava ( skillet can be used
as an alternative) turning once. |
| 5. |
After
a minute, add a little ghee around the edges of the paratha, which
should swell up. |
| 6. |
Turn
again and fry the other side also. When brown patches appear on both
sides, the paratha is ready. |
| 7. |
Repeat for the rest of the dough. |
| 8. |
Serve
hot. |
