INGREDIENTS
maida 1/2 cup
salt little
oil 1 +1 tsp
oil for frying
ghee little
rice flour little
METHOD
mix maida with salt and 1 tsp oil well, add little water at a time to knead to a smooth, soft dough. add rest of the oil, mix well, cover and rest for 15-20 minutes.
take little dough, roll well into a smooth ball,then with a rolling pin, roll out into thin roti
spread ghee all over, spread rice flour over ghee well, press it down with your fingers. then make a cut like a radius, i.e., the cut must be made from centre to one side only.
then start rolling from the cut side around to form a cone. flatten the cone well between your palm. rest it for 15 minutes covered.
Roll parantha, put the parantha on a ladle, dip into hot oil, keep putting some hot oil over the parantha with another spoon, till it bubbles & you may find a little hole in the centre, don't fret, as that will happen, then fry till light brown on both sides, drain well, serve hot with some chutney and chana masala or whatever gravy you like.
Note- This is called Dhaka parantha.
Those who don't like it fried, may cook on tawa on medium flame with little oil, but may taste little different. It is like you can't have the cake and eat it too ! either fry if you're not bothered about calories and worried about taste only, if calorie conscious, then don't fry !
those interested in cancer and health related topics are free to see my blog-
maida 1/2 cup
salt little
oil 1 +1 tsp
oil for frying
ghee little
rice flour little
METHOD
mix maida with salt and 1 tsp oil well, add little water at a time to knead to a smooth, soft dough. add rest of the oil, mix well, cover and rest for 15-20 minutes.
take little dough, roll well into a smooth ball,then with a rolling pin, roll out into thin roti
spread ghee all over, spread rice flour over ghee well, press it down with your fingers. then make a cut like a radius, i.e., the cut must be made from centre to one side only.
then start rolling from the cut side around to form a cone. flatten the cone well between your palm. rest it for 15 minutes covered.
Roll parantha, put the parantha on a ladle, dip into hot oil, keep putting some hot oil over the parantha with another spoon, till it bubbles & you may find a little hole in the centre, don't fret, as that will happen, then fry till light brown on both sides, drain well, serve hot with some chutney and chana masala or whatever gravy you like.
Note- This is called Dhaka parantha.
Those who don't like it fried, may cook on tawa on medium flame with little oil, but may taste little different. It is like you can't have the cake and eat it too ! either fry if you're not bothered about calories and worried about taste only, if calorie conscious, then don't fry !
those interested in cancer and health related topics are free to see my blog-
http://cancersupportindia.blogspot.com/
for crochet designs, my blog, those who like a particular design are free to mail me
http://My Crochet Creations.blogspot.com
For info. about knee replacement, be free to view my blog-
http://knee replacement-stickclub.blogspot.com
http://My Crochet Creations.blogspot.com
For info. about knee replacement, be free to view my blog-
http://knee replacement-stickclub.blogspot.com
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