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Wednesday, May 25, 2011

Special Paratha by Chef Sara Riaz

Maida                           4 cup (1/2 kg)
Oil                                2 tbsp
Salt                              1 tsp

Mix oil and salt in flour (Maida). Knead it with hand with normal tap water to form a soft dough (not very soft) and leave it for 30 minutes.

Ingredients of Paste:
Egg white                                 1
Clarified butter (Ghee)                2 tbsp
Refined Flour (Maida)                 3 tbsp

Mix all the above ingredients and make a paste of it.

Method for paratha:
-         Take small portion of dough, spread it to a size of quarter plate, and apply 1 tsp of prepared paste.
-         Now fold the two sides of paratha as shown in picture below.

-         Then fold the two ends as shown in picture.

-         Now roll the paratha gently (thin) with rolling pin (belan) and make a small hole in between.
-         First heat oil, keep high flame then fry paratha in frying pan with flat base pan (do not fry in a D shape frying pan). 
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