The dough for the paratha is made in a similar way as for the chapatti but the difference is that 1oz of butter or vegetable ghee is added to the mixing bowl alongwith the flour (atta), water and salt to taste. Take a piece of the dough and roll it out on a flat surface slightly dusted with flour, brush the top with either butter or ghee, then roll it into a sausage shape, lightly brush with the melted butter or ghee again. Then shape into a coil, tuck in the ends, sprinkle with the flour/atta, to prevent it from sticking, flatten it with your hand and roll out again on a floured surface, it will be slightly thicker this time because of the butter. Repeat the process until you have used all the dough.
Cook the paratha in the same way as for a chapatti.
Serve hot with a curry of your choice.
Ingredients
Directions
The dough for the paratha is made in a similar way as for the chapatti but the difference is that 1oz of butter or vegetable ghee is added to the mixing bowl alongwith the flour (atta), water and salt to taste. Take a piece of the dough and roll it out on a flat surface slightly dusted with flour, brush the top with either butter or ghee, then roll it into a sausage shape, lightly brush with the melted butter or ghee again. Then shape into a coil, tuck in the ends, sprinkle with the flour/atta, to prevent it from sticking, flatten it with your hand and roll out again on a floured surface, it will be slightly thicker this time because of the butter. Repeat the process until you have used all the dough.
Cook the paratha in the same way as for a chapatti.
Serve hot with a curry of your choice.