Ingredients
For the dough
- 250 g whole wheat flour (Atta)
- 250 g refined flour (maida)
- 1/4 ts baking powder
- salt to taste
- 1 ts oil for kneading the dough
- water for kneading the dough
Filling
- 2 ts ghee
- 4 ts refined flour (maida)
Other ingredients
- wheat flour for rolling paratha
- 2 tbs ghee for roasting the paratha
Preparation
1. Knead all ingredients into a smooth dough by adding as much water as needed. Let rest at room temperature for approx. 1 hour.
2. Mix ghee and the flour for the filling.
3. Divide the dough into ten pieces and roll out the dough into 5" diameter chapati using flour and rolling pin.
4. Spread a little of the flour-ghee mixture on one half of the chapati. Then fold the other half on this to form a semicircle.Spread a little of the flour-ghee mixture again on the surface and roll from the circumference of the semicircle up to the diameter to get a long strip.
5. Repeat the process with the rest of the dough, to get 10 paratha's.
6. To roast the paratha's, Heat the pan on highest level up to roasting window, switch to a low level and place a paratha inside the pan. Roast without lid and turn over after approx. 2 minutes.
7. Apply ghee and roast on either side until brown speckles appear on the both the sides. Continue with the rest of the paratha's the same way.
8. Serve hot with chicken curry or vegetable kurma.
This recipe has been tested and approved by AMC.
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