11. Turn again and cook the rst side pressed lightly with a towel. It
should pu . Serve warm (maybe slightly buttered).
Note: Since the rolled out chappati's will dry out if they are left to stand
while cooking the others, it is advantageous to roll them out individually
before cooking them.
4.2 Paratha
Quantity
Ingredient
1 c
Whole wheat our
Ghee
Water
1. Make chappati dough.
2. Divide into 6 parts and make balls.
3. Flatten and roll each.
4. Spread ghee over them and fold.
5. Roll again.
6. Heat the paratha on a griddle like you would a chappati, but spread
some ghee over the top side. Turn and spread ghee on the other side.
Fry until the bottom is crisp and golden, then turn and fry the remaining side.
7. Repeat with all six.
8. Serve at once, since they lose crispness if stored.
4.3 Stu ed Parathas
Make dough for regular chappati's.
Fillings
1. Potato Boil potatoes, mash, add salt and chili to taste. Add Garam Masala
and mango powder.
17
4.3.