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Parathas — another version
Preparation info
- Difficulty
Easy
Appears in
Published 1999
This version of making parathas involves rolling the dough into a cone shape before the final rolling out, which helps achieve a light, flaky pastry.
Ingredients
1 teaspoon 100 g 300
Method
- Dry-roast cumin seeds over gentle heat until fragrant. Cool, then grind to a fine powder.
- Sift both flours into a food processor and add salt.
- Melt half the ghee, then, with the motor running, pour ghee and water into food processor and blend until dough forms a ball. Rest dough in a greased bowl for 1 hour, covered with a tea towel, at room temperatu
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