Monday, October 24, 2011

Parantha (Shallow Fried Bread) recipe


CourseMain Dish


2 cups chapatty flour
1/4 teaspoon carom seeds
dash of salt
dash of red chili powder
water as necessary
1/2 cup ghee


Place the flour in a large basin and stir in the next 3 ingredients.
Make a well in the flour and pour in water as necessary and knead into a medium pliable dough.
Cover it with a damp cloth and leave for some 30 minutes.
Divide the dough into 8 portions and make round balls of each.
Flatten each ball into a short fat disc.
Take one disc, grease its surface and fold it over into half.
Grease the surface again and similarly fold yet again.
Flatten into a triangular shape and roll out, using a rolling pin and dry flour.
Make other triangular shapes in the same way.
Heat the griddle until it is very hot.
Grease its surface with 1/2 teaspoon ghee and then carefully place a triangular shape over it.
Spread 1/2 teaspoon ghee on its surface and cook it for 30 seconds.
Then turn it over and repeat the process.
The parauntha is cooked when it is brown all over and dark brown spots appear on each side.
Best results are obtained by cooking the parauntha over a medium heat.
When cooked, remove the parantha from the griddle, place it over an absorbent kitchen paper and serve hot.

No comments:

Post a Comment