Introduction to Parathas

A corollary to the rotis and naan, a variety of parathas, I present this week, hoping
you will like the novel and traditional tastes alike.

Basic dough for the parathas is same, and the fillings and their methods change.

Though most paratha makers would use nothing less than maida for the dough, I
prefer to use wheat flour instead, since it is easier to digest. So feel free to interchange
the two flours as you like.

Basic paratha dough:
Ingredients
2 cups flour
1 tbsp. fat (oil or ghee)
salt to taste
water to knead

Method
Mix all ingredients except water. Add a little at a time and form a soft pliable dough.
Keep for 30 minutes before using.
Always keep covered with a moist cloth, and see that the cloth is kept moist.
One paratha requires a pingpong ball sized lump of dough. Henceforth in this
section 1 lump means this size.
For rolling, use dry flour as in phulka, etc., to roll easier. Dust the roti with dry flour
now and then.

General rule about filling the paratha:
Roll a thick roti about 4" diameter.
Place a tbsp. of filling at centre.
Brings the ends to the centre from 4 or 5 points.
Overlap ends so they do not leave an opening.
Press gently.
Dust with dry flour, proceed to roll to 6" diameter.

General rule about frying the parathas:
Heat a heavy griddle, place paratha on it.
Allow one side to cook have brown golden patches.
Turn repeat for other side. Drizzle some oil and flip.
Drizzle oil on other side. Sizzle till done.