Paratha

Paratha

Ingredients:
1 cup Whole wheat flour
Ghee
Water

Directions:
Make chappati dough. Divide into 6 parts and make balls. Flatten and roll each.
Spread ghee over them and fold. Roll again.
Heat the paratha on a griddle like you would a chappati, but spread some ghee over the
top side. Turn and spread ghee on the other side. Fry until the bottom is crisp and
golden, then turn and fry the remaining side.
Repeat with all six.
Serve at once, since they lose crispness if stored.
STUFFED PARATHAS
Make dough for regular chappati's.
GUIDE TO INGREDIENTS
Fillings:
Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam
Masala and mango powder.
Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour.
Squeeze out all the water, add grated ginger, chili, and pomegranate
seeds.
Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam
Masala.
Method:
Roll out 2 small chappati's. Place filling on one, cover with the
second, seal edges and cook as for parathas.
Snacks
BHEL
This recipe is directed at those who know what Bhelpuri tastes like, quantities
mentioned are approximate, proportions are left to the reader's taste. Purists will have to
go to an Indian grocery shop. Deviationists may use substitutes. The most important
thing is to keep the puffed rice-sev mixture crisp by not adding the other ingredients to it
until it is served. This should be done on the plate.