Thursday, January 13, 2011


  • 2 cups Wheat flour
  • ½ tsp Salt
  • 2 tbsps Oil
  • 1- 1 ½ cups Water
  • 1/2 Dry flour to roll

  1. Take wheat flour in a bowl.
  2. Add salt and mix well.
  3. Toss and slowly add water while mixing the flour into a dough.
  4. Add water only as much as required.
  5. Don’t knead just yet. The flour has to come together.
  6. Now add the oil and knead to a  soft ball. It should not be sticky.
  7. Cover and keep aside for at least 10 minutes, longer is better.
  8. Knead the dough well so the chapatis comes out soft.
  9. Make even sized balls, roll them with the help of a rolling pin.
  10. Flip in wheat flour if the dough is too sticky.
  11. Make a small flat round shape disc.
  12. spread one drop of oil and fold into half, again spread a drop of oil and fold it, so the triangle shape is formed.
  13. Now dust it with dry flour and start rolling from sides to a thin flat triangular disc.
  14. Heat the slillet on meduim high.
  15. Place the Paratha over the skillet. When you see the color change the paratha will puff in different places. Turn the paratha over.
  16. The paratha should have golden brown spots. Wait a few seconds and put about 1/2 teaspoon of oil and spread with a spatula.
  17. Flip the paratha and lightly press the puffed areas of the paratha with a spatula that will help paratha to puff up.
  18. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
  19. Repeat this process with all the other parathas.
  20. Serve hot with any gravy/curry.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...