Serves: 4
Total Calories: 284
1. With lightly oiled clean hands, divide the dough equally into 8 portions, 4 of them slightly larger than the others. Cover with foil to prevent drying. On a clean work surface, working with 1 large and 1 small portion at a time, roll the larger portion with a rolling pin into a 6- to 7-inch circle, and the smaller one into a 4- to 5-inch circle.
2. Place about 1/4 cup jaggery in the center of the larger circle and dot with about 1 teaspoon butter. Then, place the smaller circle on top and press lightly on the edges to seal in the filling. About a 3/4 inch rim of the larger circle will remain exposed all around. Fold this exposed portion over the smaller circle, pressing firmly to seal as you g around, until the edges of the smaller circle are completely covered. You not have one thick parantha.
3. Dust lightly with dry flour, then with a rolling pin, roll lightly to make a 1/4 inch-thick, 7- to 8-inch circle.
4. Heat the tava or griddle over medium-high heat until a sprinkling of the flour immediately turns dark brown. Wipe off the flour and proceed. Place the rolled parantha on the hot tava, larger side down. Turn over when the bottom is slightly cooked and dotted with tiny golden spots, about 1 minute. When the other side is covered with larger brown dots, turn it over and brush lightly with the ghee. Flip it over again and fry the oiled side about 30 seconds. Similarly baste and fry the other side another 30 seconds. Similarly baste and fry the other side another 30 seconds. There should be a total of 4 turns. Remove from the griddle, place about 1/2 teaspoon butter on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sweet Jaggery-Stuffed Paranthas recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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