Preparation time: 5 minutes
Cooking time : 15 minutes
Serves: 61 cup flour
2-3 tbsp sugar as per taste
1 to 2 tbsp pure ghee for shallow frying
Method:
- Sieve flour and kneed dough using as much water as required to make a soft dough like you make for chapati.
- Keep the dough aside to rest for 5 minutes then divide it into two or three parts and roll each part into a ball.
- Roll out each portion into 5" diameter round and brush with melted ghee.
- Fold into half. Brush again with melted ghee and fold again.
- Roll out again and cook on a tava (griddle) on both the sides using ghee and pressing it with the help of a spetula till it becomes crisp and brown in color from both the sides.
- Repeat the process with the remaining dough to make more paranthas.
- Now tear these paranthas roughly with your hands and coarsely grind them in a mortar or in a mixer.
- Take it out in a bowl and mix sugar in it.
- Add pure ghee as much as you want and serve hot.
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