This original Tarla Dalal recipe can be viewed for free

Plain Parathas (pvc)


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This paratha is very quick and can be eaten with any type of curries. Make sure you make them crispy to relish them even more.

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Preparation Time: 
Cooking Time: 
Makes 10 to 12 servings
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Ingredients

2 1/4 cups whole wheat flour (gehun ka atta)
2 tbsp ghee
1/2 tsp salt

Method
  1. Sieve the flour with the salt. Apply ghee to the flour. Add water and make a soft dough. Divide the dough into 10 to 12 portions.
  2. Roll each portion into 125 to 150 mm. (5" to 6") diameter rounf and brush with melted ghee.
  3. Fold into half. Brush with melted ghee and fold again.
  4. Roll out and cook one paratha at a time on a hot tava ( skillet can be used as an alternative) turning once.
  5. After a minute, add a little ghee around the edges of the paratha, which should swell up.
  6. Turn again and fry the other side also. When brown patches appear on both sides, the paratha is ready.
  7. Repeat for the rest of the dough.
  8. Serve hot.
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