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You'll Love These Addictive Tandoori Parathas!
Credit: Food.com
User rating:
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Prep Time
180 min -
Cook Time
45 min -
Servings
11 serving(s)
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- Sieve flour with baking powder and salt.
- Add 1/4 cup ghee and mix well.
- Add water gradually.
- Knead into a soft pliable dough.
- Keep aside for 2 hours.
- Knead dough again for 2 minutes.
- Divide into 12-14 equal portions.
- Shape each portion into a ball.
- Flatten each ball.
- Roll out each ball into a disc (paratha).
- Brush one side of each paratha with ghee.
- Sprinkle a little dry flour over the ghee.
- Hold one end of each paratha, one at a time, (do it individually for each paratha) and fold into a semi-circle.
- Brush the folded side of the paratha with ghee.
- Sprinkle a little dry flour over it.
- Fold over once again.
- (The roti will now have a triangular shape. Run the rolling pin over the paratha to flatten it slightly).
- Heat a griddle (tawa).
- Place a paratha on the tawa.
- Half-cook each paratha by flipping the paratha to the other side very quickly.
- Remove from heat.
- Set aside.
- Repeat this procedure with all the other parathas.
- Just before serving, place parathas in a toaster.
- When done, remove from toaster.
- Brush with ghee or butter.
- Serve hot with a curry of your choice accompanied with chilled yogurt or a yogurt-based raita of your choice.
- Note: Traditionally, this paratha is made in a tandoor or clay oven.
- Cooking it in a toaster is a modern day kitchen variation.