Parathas Introduction 2

Ingredients:

• General rule about filling the paratha:
• Roll a thick roti about 4" diameter.
• Place a tbsp. of filling at centre.
• Bring the ends to the centre from 4 or 5 points.
• Overlap ends so they do not leave an opening.
• Press gently and dust with dry flour, proceed to roll to 6" diameter.

Method:

• General rule about frying the parathas:
• Heat a heavy tava and place paratha on it.
• Allow one side to cook till golden brown patches.
• Turn and repeat for other side. Pour some oil and turn.