Paratha: its traditional south Asian dish. Paratha’s are made from all purpose flour. Gujarathis’ made chapatti by adding salt and oil to the dough while punjabi’s wont add.The fried version of paratha is called poori.Stuffed parathas also made by stuffing carots eggs, potatoes,…according to their individuaval preferences.its very healthy dish.
All purpose flour–1 cup
- Take the flour in a large mixing bowl,add oil and normal water.
- Add less water at a time and start to mix the flour to form the dough.
- We need the dough to be soft, so add less water at a time.
- To make a smooth, soft dough. Knead well For the 8-10 minutes, adding a little flour if the dough is too sticky.
- Continue the process till you get the right consistency of the dough.
- Once you’ve got the dough to the right consistency, cover with a damp cloth and keep it aside for15 mins.
- Divide the dough into small portions of evenly size.
- Roll these portions into balls between your hands till they are smooth and without cracks.
- Very lightly flour a rolling board and roll each ball into a thin circle. Spread oil.
- Cut into tiny strips and arrange it. Stretch it to expand.
- Roll it as circles from both the sides, place one circle on the top of the other and roll it to thick circle.
- Heat the pan on a medium flame.
- Place the roti on the pan, when the colour changes flip over to the other side. When you see the balck spots on the opposite side again flip over it.
- Press it gently with spacula. This will help the roti to puff up.
- Remove it and loosen the roti. Serve it hot.