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GUIDE TO INGREDIENTS
Knead and divide dough into 4 to 6parts. Roll each ball into a tortilla like flat, about
"
1/8" thick. Heat an ungreased skillet.
Put phulka on it, and let it cook for about 1 minute (The top should just start to look dry
and small bubbles should just start to form).
Turn and cook the second side for 2/3minutes until small bubbles form.
Turn again and cook the first side pressed lightly with a towel. It should puff. Serve
warm (maybe slightly buttered).
Note:
Since the rolled out chappati's will dry out if they are left to stand while cooking the
others, it is advantageous to roll them out individually before cooking them.
PARATHA
Ingredients:
1
cup Whole wheat flour
Ghee
Water
Method:
Make chappati dough. Divide into 6 parts and make balls. Flatten and roll each.
Spread ghee over them and fold. Roll again.
Heat the paratha on a griddle like you would a chappati, but spread some ghee over the
top side. Turn and spread ghee on the other side. Fry until the bottom is crisp and
golden, then turn and fry the remaining side.
Repeat with all six.
Serve at once, since they lose crispness if stored.
STUFFED PARATHAS
Make dough for regular chappati's.
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