Paratha is a fried wholemeal bread. Like a croissant, the trick is to incorporate ghee or clarified in between the layers of the paratha dough. This gives paratha its lovely buttery taste and delightful layered texture.
225g wholewheat four
Salt
125g (8 tbsp) ghee or melted clarified butter
50-125ml water
Serves: 4
Preparation time: 2 hours
Combine the flour and salt in a bowl. Add about a quarter of the ghee or clarified butter and rub into the flour until it is absorbed. Pour in 50ml of the water and knead until the mixture forms a soft dough. If it is too dry, mix in the remaining water, a little at a time until the dough is soft and comes away from the sides of the bowl.
Turn dough out onto a floured surface and knead for about 10 minutes, or until elastic. Pat into a ball and return to the bowl. Cover and set aside at room temperature for 1 hour.
Remove the dough from the bowl and knead lightly, Divide in into four equal portions and shape each portion into a ball. Roll out into a think circle. Brush each with a little of the remaining ghee or clarified butter. Fold the circles in half, then into quarters. Roll out into circles again and brush again with remaining ghee or clarified butter. Repeat the process again until all but 2 tablespoons of the ghee or clarified butter has been used. Roll our each dough portion into a circle, about 18 cm (7") in diameter.
Lightly grease a heavy frying pan with a little of the remaining ghee or clarified butter. When it is hot, add a paratha and cook, moving with your fingers occasionally, for 3-4 minutes, or until the underside is lightly browned. Brush the top with a little of the remaining ghee or clarified butter and, using your fingers, turn over and continue cooking for a further 3 minutes or until the paratha is browned all over.
Remove from the pan and keep warm while you cook the remaining parathas in the same way. Serve hot.
Hint:
You can also add finely chopped coriander during frying and sprinkle again with fresh coriander before serving.
225g wholewheat four
Salt
125g (8 tbsp) ghee or melted clarified butter
50-125ml water
Serves: 4
Preparation time: 2 hours
Combine the flour and salt in a bowl. Add about a quarter of the ghee or clarified butter and rub into the flour until it is absorbed. Pour in 50ml of the water and knead until the mixture forms a soft dough. If it is too dry, mix in the remaining water, a little at a time until the dough is soft and comes away from the sides of the bowl.
Turn dough out onto a floured surface and knead for about 10 minutes, or until elastic. Pat into a ball and return to the bowl. Cover and set aside at room temperature for 1 hour.
Remove the dough from the bowl and knead lightly, Divide in into four equal portions and shape each portion into a ball. Roll out into a think circle. Brush each with a little of the remaining ghee or clarified butter. Fold the circles in half, then into quarters. Roll out into circles again and brush again with remaining ghee or clarified butter. Repeat the process again until all but 2 tablespoons of the ghee or clarified butter has been used. Roll our each dough portion into a circle, about 18 cm (7") in diameter.
Lightly grease a heavy frying pan with a little of the remaining ghee or clarified butter. When it is hot, add a paratha and cook, moving with your fingers occasionally, for 3-4 minutes, or until the underside is lightly browned. Brush the top with a little of the remaining ghee or clarified butter and, using your fingers, turn over and continue cooking for a further 3 minutes or until the paratha is browned all over.
Remove from the pan and keep warm while you cook the remaining parathas in the same way. Serve hot.
Hint:
You can also add finely chopped coriander during frying and sprinkle again with fresh coriander before serving.
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