Pages

Monday, 12 August 2013

CEYLON WHEAT PAROTTA

I do not know what exactly is the name of the parathas.. But what my mum calls it is Ceylon paratha...
The dough is very simple like how exactly you make chappatis... But this recipe involves rolling and folding and then rolling again... Also it involves a lot of ghee too apart from smearing...   
Ingredients:
  • wheat- 2 cups
  • water- enough to knead the dough tightly
  • salt to taste
  • desi ghee- 1 tbsp. for each paratha
Preparation:
Knead dough using wheat, salt and water to a soft dough... let the dough rest for about an hour...
Make balls from the dough in the size of a big lime. Roll out into circular discs. Apply ghee inside the rolled out chappati ( 1 tbsp. for each paratha). Fold from 4 sides to form a square and press to form a square shaped chappati. Cook in a frying pan from both sides and smear with some more ghee. Serve hot with chicken roast, beef roast etc.