Ideal company for a kabab platter…cut the parantha into triangles and serve.
This recipe is from the book Tandoori Cooking @ Home.
Preparation Time : 26-30 minutes
Cooking time : 26-30 minutes
Whole wheat flour (atta)
1 1/2 cups
Refined flour (maida)
Sift both the flour and salt into a mixing bowl. Rub in one tablespoon of ghee with your fingertips. Warm the milk in a pan and dissolve the sugar in it. Add the mixture to the sifted flours and mix thoroughly. Add enough water and knead lightly to make a soft dough.
Divide into four portions and shape into balls. Roll out each ball into a thin, six to seven-inch round roti. Brush the entire surface of each roti with one tablespoon of melted ghee and dust with flour.
Pleat the roti to make a number of folds. Roll up into a spiral. Press between your palms and set aside for five minutes. Roll out lightly into a six-inch parantha. Heat a tawa; cook each parantha on both sides on medium heat.
Pour a little ghee all around and shallow-fry the parantha till both sides are golden brown. Lightly crush the parantha with your hands to separate the layers. Serve immediately.