Dhakai Parotha
by drrashmiathalye
25 May 2006
This recipe has been viewed 9818 times
Tasty and soft parathas made with fluffy dough of wheat flour and maida. Serve with Subzis or gravy dishes.
Dhakai Parotha recipe - How to make Dhakai Parotha
Preparation Time: Cooking Time: Total Time:
150 gms whole wheat flour (gehun ka atta) (approx.)
150 gms plain flour (maida) (approx.)
salt to taste
water as required
melted ghee for aplying on the inner sides and on the surface of the parotha
Method
- Mix together maida, atta salt and knead into a soft dough. after the dough is made keep kneading for five full mins so that is is extra soft
- Keep it covered with a soft muslin or cotoon cloth for about 1 hour.
- Now divide into 8 to 10 equal portions.
- Roll into a small puri and apply ghee on the lower semicircular half of th puri. fold it and now apply ghee on on half of this semicile.
- Fold it again.now it looks like a triangle.
- Keep all portions rolled in this shape.heat a tava.
- Now roll the triangle vertically so that it looks like a long traingle ( like a thin naan)cook well.
- When done on one side turn and apply ghee on its surface while on the tava.
- Cook well on both sides and serve hot.
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