Paratha/Parotta

A paratha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked flour.The paratha was first conceived in the ancient Punjab region, but soon became popular all over India (and even current Pakistan), including southern India. The southern Indian states have their own versions of the ubiquitous paratha, the most popular being the Kerala porotta.

Ingredients:

Whole-wheat flour-2 cup
Oil-1 tsp
Ghee-2 tsp
Ice water
Salt-Required

Preparation:

1.Make dough out of 2 cup of whole-wheat flour ,1 tsp of oil,salt,ice water.

2. Make dough 30 minutes before and cover it with moist muslin cloth.

3. Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour.

4. Heat the ghee so that it turns to liquid.

5. Now spread the ghee properly over entire surface

6.Using a knife make a 2" cut lengthways and fold it inwards .

7. Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha.

8.Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha.

9.Cook on a pre-heated dosa tawa.

10.Turn the paratha and pour half tablespoon oil or butter.

11.Spread it on the paratha and shallow fry over low heat.

12.Turn it and again pour oil or butter on the other side. Cook the lachha parata on a low heat till golden brown.