Parath Parantha
Method
- Knead the flour into dough.
- Then roll the dough into a shape of a chapatti.
- Sprinkle red chilli powder, salt and garam masala.
- Smear Clarified butter on it, mix and spread it evenly.
- Now slice it into 16 squarish pieces.
- Place pieces, one on top of each other.
- Compress and roll into shape again and deep-fry it in clarified butter on low flame.
- Parath parantha is ready to eat.
- Serve hot with sabzi, pickle or chutneys.
Ingredients:
flour
red chilli powder
garam masala
clarified butter
salt to taste
flour
red chilli powder
garam masala
clarified butter
salt to taste
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