Why recepie famous for?
Paratha is a basic Indian unleavened flatbread which is derived from Indian subcontinent. Our paratha recipe is a plain paratha recipe which is a basic Punjabi paratha. Parathas are versatile and can be relished in any meal of the day, be it breakfast, lunch or dinner. Paratha are also known as poronthay, paranthe, porontay, palota, palata and farata.
Ingredients
For The Parathas
1 cup whole wheat flour (gehun ka atta)
salt to taste
1 tsp oil
whole wheat flour (gehun ka atta) for rolling
melted ghee for brushing and cooking
For Serving With Parathas
fresh curd (dahi)
Instructions
To make the parathas, combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
Divide the dough into 6 equal portions.
Roll each portion into a 125 mm. (5") diameter circle, using a little whole wheat flour for rolling, brush with melted ghee, fold into half to form a semi- circle.
Brush the semi-circle with melted ghee and fold again to form a triangle.
Roll out into a 125 mm. (5") length triangular paratha using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook each paratha on both the sides, using a little ghee, till brown spots appear on both the sides.
Repeat steps 3 to 6 to make 5 more parathas.
Serve the parathas hot with fresh curds.
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