Baida Paratha
Yield
6 paranthaPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
whole-wheat flour
|
|
| 2 | teaspoons |
salt
|
|
| 4 | large |
eggs
boiled and mashed |
|
| 2 | tablespoons |
ghee (clarified butter)
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
cilantro
chopped cilantro |
|
| 1 | x |
water
to knead |
*
|
| 1 | x |
ghee (clarified butter)
for shallow frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole-wheat flour
|
|
| 1E+1 | ml |
salt
|
|
| 4 | large |
eggs
boiled and mashed |
|
| 3E+1 | ml |
ghee (clarified butter)
|
|
| 2.5 | ml |
black pepper
|
|
| 5 | ml |
cilantro
chopped cilantro |
|
| 1 | x |
water
to knead |
*
|
| 1 | x |
ghee (clarified butter)
for shallow frying |
*
|
Directions
Sift whole wheat flour in bowl with 1 teaspoon salt. Gradually add water, make a stiff flour. Cover with a damp cloth. Keep aside for 20 minutes.
Boil eggs and mash well. Add 1 teaspoon salt, pepper, coriander and 1 teaspoon ghee or oil. Mix thoroughly. Knead the dough until smooth.
Divide into 8 equal parts and roll out each 4" diameter circle. Place 1 tablespoon egg filling in the centre of each circle. Shape them into round balls again. Now roll out each ball on a floured board to a circle of 5" (13 cm) diameter. Rub a little ghee or oil on one side.
Heat a griddle, shallow fry each paratha with a little ghee or oil (flip and smear a little ghee on the other side with the back of a spoon). Cook until both sides turn golden brown, turning once or twice.
