Varela poratha - Rolled porathas

Most Indian food is accompanied by rice or Indian breads like chappatis, puris, naan, parathas etc.  I learned how to make this version of parathas from my dad. He used to make these really lovely fluffy parathas for breakfast on a winter’s morning and we are all now addicted to these and love having them any time.   


Ingredients for serving 4 people
Makes 8 parathas
Time 30-40 minutes


2 cups of chappati flour (often called Atta) to make the dough
2 cloves of garlic
1 teaspoon salt
½ teaspoon turmeric
1 teaspoon of cumin seeds
2 tablespoons oil for the dough
1 tablespoon of butter
½ cup flour for dusting the parathas when rolling them.
2 cups oil for frying (I use sunflower oil)


Method:


1. Sieve the flour and add in the cumin seeds, garlic, salt and turmeric .  


2. Add in the 2 tablespoons of oil and the butter and mix.

3. Using warm water mix the dough.  When ready, knead it well so that it becomes nice and pliable. Keep this covered for 20 minutes.


4. Divide the dough into 8 equal balls.

5. Take one ball and roll out the paratha and brush some oil on one side and dust it with some flour.

6. Try and make a pile by stacking the paratha as shown below and twist it back into a circle and roll it out again.

7. The oil helps to separate the poratha into layers.


8. Par cook the paratha  finish off - by brushing it lightly with some oil on both sides of the paratha.

9. Serve these hot with any curry.

If you enjoy reading my blog, please click on Follow or become a fan of my page on Facebook or follow me on Twitter. 



My blog  is also available on Kindle.