Vinod K. Lohtia ccc.

Vinod K. Lohtia ccc. Personal Chef /Culinary Teacher / Culinary Tours / Food Educator

Chef Vinod.


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Making Paranthas. Ingredients: ( 4-6 Serves)-21/2 cups whole wheat flour,1cup ghee/butter for basting,5tsp.oil,salt to taste,11/4 water, more or less. Method: sieve the flour and add salt in to a bowl. Add water slowly, and knead. Mix in 2tbsp. soft ghee and knead to a smooth dough. Rest for 15-mins. at kitchen counter. Divide in to equalportions and make in to balls. Dust with flour,cover and keep aside for other 5-mins. Press the ball of dough and roll out. Apply little ghee to the surface and fold over. Apply a little oil to folded surface and fold over again. Roll out the triagle with a rolling pin. Heat a Tawa/flat gridle and apply little ghee to surface. Place parantha on th tawa and cook for a few mins.Coat with little ghee and turn over and cook on the other side at medium to heat.
Posted by Chef Vinod on April 8, 2011 Full Size|

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