Description
A crispy, layered paratha cooked in pure Desidhara A2 Bilona Ghee makes for a satisfying and wholesome breakfast loved across India.
Ingredients
- 2 cups whole wheat flour
- ½ tsp salt
- Water for kneading
- Desidhara A2 Ghee
Instructions
1. Prepare the Dough
In a large bowl, mix wheat flour and salt. Gradually add water and knead into a soft, smooth dough. Let it rest for 15–20 minutes to improve texture.
2. Divide and Roll the Dough
Divide the dough into equal balls and roll them into small circles using a rolling pin. This forms the base of the paratha.
3. Create the Layers
Apply a small amount of Desidhara ghee on the rolled dough and fold it into layers. This step gives the paratha its signature flaky texture.
4. Roll Again
Roll the folded dough again gently to create a layered round paratha. Ensure it is evenly rolled for uniform cooking.
5. Cook on Hot Tawa
Place the paratha on a hot tawa and cook on medium heat. Flip once bubbles appear and apply Desidhara ghee on both sides.
6. Roast Until Crispy
Cook the paratha until both sides turn golden brown and slightly crisp. The ghee will enhance both the taste and aroma.
Serving Suggestion
Serve hot with yogurt, pickle, butter, or vegetable curry.
