Parat-Wala Paratha Recipe

 
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Parat-Wala Paratha
  • Recipe Servings: 10
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Difficult

Six flour balls are rolled out and placed on top of each other to create layers, fried crisp.

Ingredients of Parat-Wala Paratha

  • 4 cups whole-wheat flour
  • 1 cup ghee softened and mixed with 1 tbsp flour
  • Ghee for frying the paranthas

How to Make Parat-Wala Paratha

  • 1.Knead the flour into a dough and leave to rest for about 15 minutes.
  • 2.Shape walnut-sized balls of the dough and roll them out into 1 cm/1/2 in thick rounds.
  • 3.Take one round, smear it with the ghee mixture and place another round over it.
  • 4.Repeat till you have used up 6 rounds. Do not smear the last one with ghee.
  • 5.Using dry flour to dust, roll out these layers together, with a light hand, so that the dough does not tear.
  • 6.Roll as thin as you can without tearing, turning over every now and then and dusting with flour. Heat a heavy-based griddle.
  • 7.Pour in the ghee to form a layer.
  • 8.Place a rolled out parantha over griddle carefully and lower the heat to cook slowly.
  • 9.Smear the top with ghee and turn over to cook the other side.
  • 10.Dribble a trail of ghee around the parantha.
  • 11.Turn around 2-3 times and add ghee until the parantha is cooked through.
  • 12.When done, the outer layers become brown and crisp. The parantha will be layered on the inside, rather like a flaky pastry.
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