PARATHA
Ingredients:
plain white flour 2 lbs.
oil 2 tbsp.
ghee 1/2 cup melted.
maida 3 tbsp.
salt 1/2 tsp.
Water 1 cup, add more if the dough is too dry.
Method:
Sift flour; add salt and water. Knead
to a smooth dough then apply oil and knead well. Cover it
for 10-15 minutes.
Make 12 balls - Take
1 ball, spread it a bit then apply the mixed ghee and re-roll. Form
it into a square first and then again to a ball; apply a little oil
onto each ball then cover and leave for 1/2 hour. Heat ghee
in a karai, make thin parathas with your hands or rolling pin.
Deep fry in hot ghee until light golden brown. Enjoy
parathas with kababs and tikkas.
PURI
Ingredients:
Maida 2 cups
Salt 1/2 tsp.
Ghee 1 tbsp.
Method:
Sift flour; rub in salt and ghee. Knead with water to a soft dough. Make
balls and roll into a small size. Deep fry puris in hot oil and
enjoy!
CHAPPATI:
Ingredients:
Chappati Flour 4 cups
Salt 1/2 tsp.
Water 2 cups, add more if the dough is too dry.
Oil 1/4 cup
Method:
Knead all ingredients in a large bowl, add more water if needed.
Cover
and let it sit for at least an hour or more. This helps the
dough to soften up and the yeast in the flour to rise. Make
small balls, roll each into a circle and cook on tawa or frying pan. These
chappatis are good with almost anything.
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