Yield: 1 Servings
|1½ cup||(1 1/2 pounds) all purpose flour|
|¼ teaspoon||Baking powder|
|3½ tablespoon||Soft butter or margerine (I used far more than they called for because it was so hard to stretch it out)|
|⅓ cup||(2 1/2 ounces) milk|
from The Art of Indian Cuisine by Pranati Sen Gupta (who probably wouldn`t mind me reprinting her recipe because every Bengolee I know is related to someone who is somehow related to me) 1. sift dry ingredients.Mix in 2½ tbsp butter or shortening.Add enough milk to make a soft dough.Cover bowl containing dough with damp cloth and set aside for 30 min.
2. Knead dough well.Devide into 2 balls.Roll out each ball into a round about 6 inches in diameterand ⅙ inch thick.Brush each round with ½ tbsp butter and sprinkle lightly with flour.Make a cut from the centre of the round to the edge.Roll dough from one cut edge to the other to form a crescent like roll.Cut each roll into 3 equal parts.Place cut side of each up,flatten,and roll out to the size of a pancake.
(*i didn`t really understand the last 2 lines so i did like they do at home.The mamak people which are indian muslims usually make this by throwing it up in the air rather like i believe they do with pizza over here.Deficient in this regard,my mother made do with stretching it out on an oily surface before folding it up into a 6 inch pancake of sorts.) ...to cont.where I left off.... Heat ghee in a shallow frying pan and fry paratha turning about 5-7 min or until both sides are a golden brown and crisp.Serve while hot.(At home it would be served with a dhal.We do have varieties of these whereby a meat /chicken filling is added ((murtabak)) or where it is fried after being dipped in an egg mixture((no special name)). Posted to FOODWINE Digest by Lena Das <v63ld@...> on Sep 2, 1997