Paratha in Bengal, unlike in the other parts of India, is made with Plain Refined flour (maida) only. Its fully white colour, as wheat flour is not used and small size, and is every Bengali's Sunday breakfast. I made this last week. Go ahead and give it a try.
Ghee 2 tbsp
Sugar 2 tsp
Salt 1/2 tsp
Water as per need
Divide the entire dough into equal size balls and with the help of a rolling pin, roll out each ball into a large thin circle.
Spread ghee on this and sprinkle some flour . This lends crispiness to the paratha.
Now fold into a tri angle and with the help of the rolling pin press all sides of the triangle.
Heat a griddle or a non-stick pan and fry the Parathas with ghee ,over medium flame, until brown and crisp on both sides.
Serve hot with Keema Matar or any vegetarian/non-vegetarian dish of your choice.
Cooking Tip - Once the dough is kneaded for roti or parathas, rest it for sometime so that the dough can be stretched and rolled out thinly.
Ingredients :
Flour 500 gramsGhee 2 tbsp
Sugar 2 tsp
Salt 1/2 tsp
Water as per need
Method :
Rub the ghee into the flour and add salt and sugar. Knead into a pliable and soft smooth dough, using enough water. Leave for 8-10 minutes to rest.Divide the entire dough into equal size balls and with the help of a rolling pin, roll out each ball into a large thin circle.
Spread ghee on this and sprinkle some flour . This lends crispiness to the paratha.
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| Keema Matar |
Heat a griddle or a non-stick pan and fry the Parathas with ghee ,over medium flame, until brown and crisp on both sides.
Serve hot with Keema Matar or any vegetarian/non-vegetarian dish of your choice.
Cooking Tip - Once the dough is kneaded for roti or parathas, rest it for sometime so that the dough can be stretched and rolled out thinly.
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