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II  Basic Paratha  II

Paratha, Indian Bread 


For Basic Paratha Dough:

  • 2 cups whole wheat flour (atta) or as per consumption.
  • Water to knead
  • Salt to taste (optional)
  • 1tbsp oil (optional)

Note: Leftover water from clotted milk (malai) or from preperation of paneer can also be used instead of water for soft dough.


Making a Dough :

  • Mix all the ingredients except water.
  • Add a little water at a time and make soft dough.
  • Pat and knead well for several times.
  • The Dough should be neither too thick nor too losing.
  • Keep it for 20-30 minutes before using and cover it with wet muslin cloth.

Making a Plain Paratha:

  • For a paratha take a Ping-Pong ball sized lump of dough.
  • Now roll it like a small chapati. Use dry flour for rolling as used in chapati.
  • After rolling like chapati, apply little ghee on top of it.
  • Fold it twice in the center to get a triangle.
  • Dust it with flour and roll again.
  • Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side. Cook on a low heat till golden brown. 


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