Parathas

help these Indian flat breads to accompany delicious curries.

The ingredient of Parathas

• 350g atta flour see note
• 125g plain flour
• 100g ghee see note melted
• 1 1 2 tbsp dirty seeds including ajowan cumin and nigella seeds see note

The Instruction of parathas

• complement flours 1 teaspoon sea salt half the melted ghee and 300ml tepid water in a bowl mix up to form a dough later knead going on for a lightly oiled deed surface for 5 minutes wrap in plastic wrap and set aside for 30 minutes
• cut dough into 16 pieces and money covered in the same way as plastic wrap in force taking into account bearing in mind one piece at a time brush dough and a rolling stick glue in imitation of ghee after that roll out to an 18cm round brush round gone ghee subsequently next fold into quarters brushing considering more ghee as you fold then re roll to the indigenous native sized round scatter following a little seed mixture run the rolling attach over the dough to make it stick subsequently next mass amid plastic wrap repeat in imitation of long lasting dough ghee and seeds
• heat a heavy based frying pan exceeding medium heat and cook parathas one at a time for 1 minute each side or until golden blisters appear

Nutritions of Parathas

calories: 447 408 calories
calories: 19 grams fat
calories: 11 grams saturated fat
calories: 57 grams carbohydrates
calories: n a
calories: n a
calories: 10 grams protein
calories: n a
calories: 2 39 milligrams sodium
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calories: nutritioninformation