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Plain Paratha
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Tortillas made out of wheat or flour, and fried in little oil. An Indian all time food.
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| Servings |
4 |
| Prep. Time |
30 min |
| Author |
Shantanu Nag |
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Ingredients List:
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| -3 cups, can use maida also Whole Wheat Flour | | | -3 tbsp Cooking Oil | | | -1/2 tsp Salt | | | - enough for making the dough, Water | | | -1/2 cup Cooking Oil | |
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Instructions:
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| 1. Mix flour, oil, salt thoroughly in a bowl and then add sufficient water to make dough, knead for 5 minutes, cover and keep it aside for 15 minutes. | | | 2. Divide dough into small size balls (like golf balls), flatten each ball into a small circle (around 2 inch diameter). | | | 3. Spread onto the dough few drops of oil, fold over the dough such that you have a semi-circle of dough. | | | 4. Now again spread a few drops of oil onto this semi-circle of dough and fold over the dough to form a quarter of a circle. Press the edges firmly. | | | 5. Now cover the dough with some flour and roll it out into a rough triangle. Also you can just roll out the dough from step 3 without folding to make a round paratha. | | | 6. Heat a tawa (flat griddle) and when tawa is very hot, place the rolled out dough on it. Leave for half a minute and then turn over. | | | 7. The paratha will now slowly start to bubble up. Now add a teaspoon of oil onto the top of the paratha and turn over. The paratha immediately starts to blow up. | | | 8. Repeat the drizzling with oil on this side too. Turn over again and let it rise once more. When golden brown on both sides remove from tawa and serve immediately. | | | 9. If not planning to serve immediately, then let cool on a plate and then spread a fresh paper towel on it. Keep in a warm place until ready to serve. Serve with any type of curry. | |
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