Parathas — another version

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

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.


  • 1 teaspoon cumin seeds
  • 100 g stoneground wholemeal flour
  • 300


  1. Dry-roast cumin seeds over gentle heat until fragrant. Cool, then grind to a fine powder.
  2. Sift both flours into a food processor and add salt.
  3. 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