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- A corollary to the rotis and naan, a variety of parathas, I present this week, hoping you 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, I prefer to use wheat flour instead, since it is easier to digest. So feel free to interchange the two flours as you like.
- Basic paratha dough:
Ingredients
- 2 cups flour
- 1 tbsp. fat (oil or ghee)
- salt to taste
- water to knead
Method
- 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 this section 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.
- General rule about filling the paratha:
- Roll a thick roti about 4" diameter.
- Place a tbsp. of filling at centre.
- Brings the ends to the centre from 4 or 5 points.
- Overlap ends so they do not leave an opening.
- Press gently.
- Dust with dry flour, proceed to roll to 6" diameter.
- General rule about frying the parathas:
- Heat a heavy griddle, place paratha on it.
- Allow one side to cook have brown golden patches.
- Turn repeat for other side. Drizzle some oil and flip.
- Drizzle oil on other side. Sizzle till done.
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