Sunday, 16 March 2014


Paratha is a flatbread that originated in the Indian Subcontinent.

The Paratha is an important part of a traditional North Asian breakfast. Traditionally, it is made using ghee but oil is also used. Some people may even bake it in the oven for health reasons. Usually the paratha is eaten with dollops of white butter on top of it. Sides which go very well with paratha are curd, fried egg, omelette, Ground mutton cooked with vegetable and spices, a lamb dish, zeera aloo potatoes lightly fried with cumin seeds, daal, and raita as part of a breakfast meal. It may be stuffed with potatoes, paneer, onions, qeema or chili peppers.

Ingredients: two cups chapati flour, four tbsp plus one tsp of vegetable oil or ghee, separated, 1/2 tsp salt, 2/3 cup water, 1/2 cup rice flour.

Enjoy it!