The Vegetarian Curry Bible

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Continue to cook the first side for a further 30 seconds whilst brushing more

melted ghee on the top surface.

Parathas 2

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Turn over for the final time and cook for a further few seconds.

Both sides should have reddish brown spots. The frequent turning over ensures

even cooking.

by Kris Dhillon

These are made with the same flour as chappatis, but they are layered with ghee

before being cooked on the tava with more ghee brushed onto them. Vegetable oil is

sometimes used instead of ghee and this is perfectly acceptable although I feel the

ghee produces the best flavour. Alternatively you may use butter. This, because of

the water content in butter, results in a softer, less crisp paratha which I love. It

really is a matter of personal preference and convenience which you use, and you

may like to try all three before making up your mind.

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Put the paratha on a plate lined with a large piece of aluminium foil. Fold over

the foil to keep the paratha warm while you make all the parathas in this way.

Like chappatis, parathas are best eaten immediately but are quite good

reheated.

Makes 6-8.

Preparation and cooking time: 30 minutes approx.

Ingredients:

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8 oz (225g) chappati flour plus extra for dusting (see page 37)

4 fl. oz (110ml) water (approximately)

6 tablespoon melted ghee

Method:

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make the dough as for chappatis and leave to rest for 15-30 minutes.

Put the tava or cast-iron frying pan onto a medium heat. Meanwhile divide the

dough into 6-8 equal portions.

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Take one portion with floured hands and roll into a ball.

Place the ball of dough into the flour and press flat, dusting on both sides.

Roll out into a six inch (15cm) round, and brush the surface with melted ghee.

Now fold by taking opposite sides and folding until they meet in the middle.

You should have a long rectangular shape.

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Brush the top surface again with melted ghee and fold, this time bringing in the

ends of the rectangle to meet in the middle.

Brush the dry surface for the final time with melted ghee and fold into half.

You should have a square.

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Place this in the flour, press flat, and roll out into a eight inch (20cm) square.

Pat between your hands and slap onto the hot tava. Cook for about 30 seconds

whilst brushing the top surface with ghee. Turn over.

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Again brush the surface uppermost with the ghee and turn over, having given

the second side 30 seconds.

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