Paratha is a dish of Asian origin, most common among the Arabic communities. It resembles a chapatti but much tastier. It can be easily made at home although it may look complicated at first. It is actually inspired by the layered chapatti invention! Paratha contains ghee, making it rich in proteins too.
1. 3 cups of all-purpose flour (whole)
2. 2 teaspoonfuls of salt
3. 1 egg
4. 150 grams ghee (purified butter)
Pour the content into a large bowl, starting with the flour then the rest of the ingredients. Knead the dough slowly until it’s soft. Then cover it and let it sit for 30 minutes.
After 30 minutes, take the dough and cut it into small portions, approximately 125 grams each.
Make a dough ball (resembling the chapattis’).
There are 3 common ways of making a paratha’s dough ball: I this article we will see one method. (Follow for method 2 and 3)
The first is the normal way like chapatti, just rolling it to achieve the desired shape and size most preferably as thin as possible in order to allow maximum penetration of ghee. Then 50 grams of purified butter (Ghee) is spread, followed by a sprinkle of all-purpose flour on top. Make a cut to the centre and roll it to form a cone shape. Place the cone on the table (pointed side faces upwards) and press it on the table ready for a roll. Refrigerate the dough balls for 30 minutes for best results.
Then roll the dough balls to the desired thickness and size.
Place a frying pan on a medium heat stove. Place the rolled dough and add purified butter. Roast to your desired brown colour.
Best served with fried egg and kachumbari. Try it and leave a comment below.
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