I recently discovered paratha’s and how easy they are to make.

I grew up eating roti.

So when I came across paratha’s and the different paratha fillings there were out there, I couldn’t help myself but try it out.

It was so strange to go into the Indian spice store and ask for atta flour instead of the normal cake flour that I would use to make roti.

My first attempt at making paratha, left a lot to be desired.

I assumed it would just like frying roti but it is a bit different, first you dry fry till it starts to blow up and then and only then do you smear it with butter.

When I fried my first attempt, it got stuck and it broke and the disasters were so many, that I just lost count.

But 3 attempts later and I can now say that I have mastered paratha.

I came across this recipe in Meera Sodha’s recipe book and I was immediately drawn to it.

Simply because the name of the recipe, is the same area were all the Indians stay in, in my hometown.

My parents loved it and they kept hinting that it was soo soo much better than my first attempt. Talk about rubbing atta flour in my wounds.

Ingredients:

• 80g x butter.
• 250g x atta flour.
• 200g x cake flour.
• 1 ¼ x tsp salt.
• Roughly 185ml x boiling water.
• Melted butter for smearing and frying.

Method:

• Mix flours and salt together in a bowl.
• Add the butter and rub it into the flour till it resembles bread crumbs.
• Add the boiling water and using a spoon, bring the mixture together.
• When it is cool enough to handle, turn out onto a floured surface and knead till nice and smooth.
• Place in a lightly oiled bowl.
• Cover with cling film and allow to rest for 15 minutes.
• Roll into a log and divided into 10 pieces.
• Roll out each piece into a circle.
• Smear some melted butter all over and then roll up into a cigar.
• Roll the cigar into a spiral, tucking the loose end under the spiral.
• Roll out once again into a 20cm circle.
• To fry, heat a pan on the stove.
• Place the paratha circle in the pan and dry fry till it starts to bubble on one side.
• Flip and allow to dry fry on the other side.
• Smear both sides with butter and fry each side for a couple of seconds before removing from the pan and placing on a plate.
• Repeat this process till all the parathas are completed.