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 2 1/2 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 1/6 inch thick.Brush each round with 1/2 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
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|Serving Size: 1 Serving (259g)|
|Recipe Makes: 1|
|Calories from Fat: 383 (36%)|
|Amt Per Serving||% DV|
|Total Fat 42.6g||57 %|
|Saturated Fat 26.1g||130 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 108.4mg||33 %|
|Sodium 389.6mg||13 %|
|Potassium 266.5mg||7 %|
|Total Carbohydrate 144.8g||43 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 139.2g|
|Protein 20.6g||29 %|
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Calories per serving: 1050
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