Ingredients

Method

Rub two tablespoons of Dalda (vegetable shortening) or ghee, into two cups of wheat flour, and make a soft dough. 

Divide into two balls, and roll each one evenly into large rounds. Smear the shortening on the surface of these, sprinkle a little dry flour over it, place the two chapattis one an top of another and roll the two to form a cylinder. 

Cut this cylindrical roll, in 2 inch bits, and place it vertically on the cut edge down, and press it down, flatten it and roll it with a rolling pin into a flat circular layered shape.

Heat the thawa (griddele) on the stove, and place the rolled Paratta, on it, and put a little shortening on the edges. Fry on both sides, till the Parattas, and crisp and brown.

Makes 8 Parattas.

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