The Indian Cookbook

PARATHA

Ingredients:

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1 c Whole wheat flour

Ghee

Water

Method:

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Make chappati dough. Divide into 6 parts and make balls. Flatten and roll each.

Spread ghee over them and fold. Roll again.

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.

Repeat with all six.

Serve at once, since they lose crispness if stored.

STUFFED PARATHAS

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Make dough for regular chappati's.

Fillings:

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Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam Masala and mango powder.

Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour. Squeeze out all the water, add grated ginger, chili, and pomegranate seeds.

Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam Masala.

Method:

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Roll out 2 small chappati's. Place filling on one, cover with the second, seal edges and cook as for parathas.