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1
Sieve flour with baking powder and salt.
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2
Add 1/4 cup ghee and mix well.
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3
Add water gradually.
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4
Knead into a soft pliable dough.
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5
Keep aside for 2 hours.
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6
Knead dough again for 2 minutes.
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7
Divide into 12-14 equal portions.
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8
Shape each portion into a ball.
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9
Flatten each ball.
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10
Roll out each ball into a disc (paratha).
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11
Brush one side of each paratha with ghee.
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12
Sprinkle a little dry flour over the ghee.
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13
Hold one end of each paratha, one at a time, (do it individually for each paratha) and fold into a semi-circle.
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14
Brush the folded side of the paratha with ghee.
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15
Sprinkle a little dry flour over it.
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16
Fold over once again.
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17
(The roti will now have a triangular shape.
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18
Run the rolling pin over the paratha to flatten it slightly).
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19
Heat a griddle (tawa).
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20
Place a paratha on the tawa.
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21
Half-cook each paratha by flipping the paratha to the other side very quickly.
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22
Remove from heat.
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23
Set aside.
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24
Repeat this procedure with all the other parathas.
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25
Just before serving, place parathas in a toaster.
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26
When done, remove from toaster.
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27
Brush with ghee or butter.
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28
Serve hot with a curry of your choice accompanied with chilled yogurt or a yogurt-based raita of your choice.
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29
Note: Traditionally, this paratha is made in a tandoor or clay oven.
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30
Cooking it in a toaster is a modern day kitchen variation.
