Parathais a roti - bread from the North Indian state of Punjab. It is also spelt and pronounced as 'parantha, prata, parota'.

Parantha made with whole wheat flour and served with curry and pickle and plain yogurt. It is be eaten at breakfast, lunch or dinner or as a filling snack. It is a popular bread.

Add a few vegetables stuffings, and you get a different variety of bread. For example, Aloo-Paratha, Methi-Paratha, Palak-Paratha.

This can be another way to consume more vegetables, especially green leafy vegetables such as spinach and fenugreek leaves.

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How to make Paratha:

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Ingredients

whole wheat flour -2 cups.

oil or melted butter - 2 tbsp.

salt - 1/2 teaspoon.

water for forming dough.

oil for basting.

Preparation

Mix together flour, salt, 2tbsp oil or melted butter.

Add water little by little and from dough. Knead well, Cover and leave aside for 20-30 minutes.

After that knead again and then make round balls.

Cooking Method

1. Take each ball and roll out into a thick round. apply a little oil on the round. Fold in half. Fold again lengthwise. it will look like a thick long strip.
2. Shape this strip into spiral shape. Press a little with your palm. Roll into a thick round of about 6".
3. Heat girdle. Put the round on it. Cook for 5-8 seconds. turn again. baste with oil. Cook on both the sides adding a little oil. Both the sides should have brown spots on them.
4. Serve hot with any curry, pickle and yogurt.

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Go to Indian Breads page from Paratha page

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