Thursday, 1 May 2014

Preparation time: 5 minutes
Cooking time : 15 minutes
Serves: 6

1 cup flour
2-3 tbsp sugar as per taste
1 to 2  tbsp pure ghee for shallow frying

  1. Sieve flour and kneed dough using as much water as required to make a soft dough like you make for chapati.
  2. Keep the dough aside to rest for 5 minutes then divide it into two or three parts and roll each part into a ball.
  3. Roll out each portion into 5" diameter round and brush with melted ghee.
  4. Fold into half. Brush again with melted ghee and fold again.
  5. 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.
  6. Repeat the process with the remaining dough to make more paranthas. 
  7. Now tear these paranthas roughly with your hands and coarsely grind them in a mortar or in a mixer.
  8. Take it out in a bowl and mix sugar in it.
  9. Add pure ghee as much as you want and serve hot.

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