Mr. Kumar (BCTCA 2nd SEM) outshines in the culinary delights. He believes staunchly that ‘Eating is a necessity but cooking is an art. He is an artist indeed. Indian institute of Hotel Management and Culinary arts has heartily nominated as the ‘Chef of the Day’.
INGREDIENTS
500 gms Refined flour
150 gms Refined flour for dusting
12 gms Salt
25 ml Ghee for kneading
50 ml Ghee for rubbing on the dough
100 ml Ghee and oil mix for frying
100 ml Water
METHOD
1. In a wide bowl, take 500 gms of flour and add 50 ml ghee, salt and crumble them together.
The ghee will make the flour into crumbly texture.
2. Now form a well in the middle of the flour and pour warm water in small quantities and mix
the flour and water to form a soft dough.
3. Once the dough is kneaded well and retains a soft texture, rub a little of the oil and ghee
mix on the dough and rest it for 30 mins.
4. Divide the dough into 8 pieces and make them into a round ball.
5. Roll the balls in the flour meant for dusting.
6. Flatten the ball by pressing between palms and spread it evenly about 4 inches.
7. Using rolling pin, roll out the dough into circular 8 inches diameter.
8. Rub the ghee oil mix evenly on the rolled dough. Dust it with flour over it.
9. Holding over the one edge with both the hands, lift and fold backwards such that it forms a
pleat over each other.
10. Make sure the pleats are formed in an even shape and they look like a stack of folded plaits.
11. Now roll the one end into a nice spiral and tuck the far end underneath the rolled paratha.
12. Dust the bottom of the rolled paratha with flour and dab the top with ghee oil mix and keep
it aside.
13. Repeat the same process for all the remaining 7 dough balls and cover them with a damp
cloth and rest for 15 mins.
14. Heat a skillet to medium hot, and grease it with oil.
15. Roll the paratha by first pressing with fore fingers evenly from the edge to the middle. And
then roll it gently till it reaches 6 inches in diameter.
16. Do not press hard while rolling, as the pleats of the paratha will get stuck to each other.
17. Place the paratha on the skillet and cook them for 1 min. Once the bubbles start forming,
flip the paratha. Cook it on the other side for another 1mins.
18. Pour ghee over the paratha and rub it evenly.
19. Using tongs, flip it onto the other side and rub ghee over the other side.
20. Once the paratha is crispy and golden brown, take it off the skillet and place on the plate.
21. Using the hands, crumple it to reveal the layers. Serve it hot with curd, or pickle.
