- Servings: 2
- Preparation time: 3-4 minutes.
- Rolling paratha time: 2 minutes(each).
- Roasting paratha time: 2 minutes(each).
- Total time: 8 minutes.
My favorite childhood dish, my mother used to cook for me ‘dost paratha ‘paired with ‘snake gourd ki sabji’. Now I am uploading this recipe on ‘Indian Cooking Manuals’. It is so satisfying. Your likes are my fruits of labor…
- Aatta (wheat flour): 100 gm.
- Ghee: 50 gm (to be used during roasting paratha).
For making dough:
- Take a wide vessel; pour Atta, add water in small quantity and knead them, if required, put some more water till the dough becomes soft (The dough can be made in food processor also), cover and Keep aside, to be used after 10-20 minutes.
- Divide dough into 8 parts, make lemon size balls, and dust two balls with Aatta and roll to 2” to 2 ½” diameter apply ghee all over, one side of the prepared rolled roti, put one over another so that greased portion get together, (as shown in the photo), again dust with atta and roll all around with equal pressure, rolled it 5”-6” diameter paratha using a small quantity of wheat flour for rolling.
- Put this rolled paratha into the hot non stick tawa; reduce the flame to medium, cook for few seconds till it changes the colour, Turn the other side and cook it by pressing gently with spatula.
- By pressing; it will puff up, apply some ghee and turn it, cook both sides by applying ghee as well as pressing it lightly. Take out the paratha from griddle and separate the both paratha (as shown in the photo) again put one over another and fold the paratha or serve directly with any meal.
- Repeat the same to make more paratha.
Dost paratha (dosti roti) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.