From today on wards, I will be sharing with you my experiences with layered parathas. Layered parathas are kid’s favourite. Even when I was a kid I loved those flaky layered parathas. The layers can be done using many methods. Today we will see how to pleat and layer a paratha. To separate the layers, oil or ghee is used. I use ghee when preparing for my daughter.
The dough used is the basic chappathi dough(click to view post) which I have posted earlier.
Dust a dough ball with wheat flour and pat it to form a thick disc.
With the help of a rolling pin, roll the dough into a thin disc. Apply oil or ghee on top of the disc.
From one edge pleat the disc (just like we do fan during art classes)
The pleated disc looks like this.
Roll the pleated strip into a tight roll
Press the end to the sides of the roll
Dust with flour and roll it into a disc of medium thickness. Cook this on tawa until both sides are golden. Serve along with a gravy of your choice.
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