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PARATHAS

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Description Edit

Ingredients Edit

  • Place 2 1/4 cups (280 g)
  • atta flour and a pinch of salt in a large bowl
  • Rub in 40 g (1 1/3 oz) ghee with your fingertips until fine and crumbly.
  • Make a well in the center and gradually add 3/4 cup (185 ml) cold water to form a firm dough.

Directions Edit

  1. Turn onto a well-floured surface and knead until smooth.
  2. Cover with plastic wrap and set aside for 40 minutes.
  3. Divide into 10 portions. Roll each on a floured surface to a 13 cm (5 inch) circle.
  4. Brush lightly with melted ghee or oil.
  5. Cut through each round to the center and roll tightly to form a cone shape, then press down on the pointed top.
  6. Re-roll into a 13 cm (5 inches) circle again.
  7. Cook one at a time in hot oil or ghee in a frying pan until puffed and lightly browned on both sides.
  8. Drain on paper towels. Makes 10.

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