Wednesday, February 23, 2011

Making Parathas Method V

Method V: Fold the Edges

  • Put the Whole Wheat Flour, salt and oil in a bowl and mix. Gradually add water and bind the mixture into soft dough.
  • Divide the dough into equal sized balls.
  • Flour a clean surface and roll each ball out into a circle about 3-4" in diameter.

  • Put one tbsp of the stuffing into the center of the circle.
  • Fold the edges over to cover the filling completely.
  • Gently press the ball into a patty so that the edges are sealed.
  • Roll out the Patti into a circle of 6-7" diameter (paratha) sprinkling whole-wheat flour on the surface to avoid sticking of paratha with rolling pin.
  • Carefully place the paratha on a hot griddle or pan (tava). Allow cooking for a minute then turning it over with a flat spoon, smear a little Vanaspati ghee or oil on the top of paratha. After a minute turn it over again, and spread some more Vanaspati or oil on the other surface of the paratha also.
  • Remove from the griddle, keep on an absorbent paper.
  • Serve hot with yogurt, pickle and salad.

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