This paratha recipe comes from Asma Khan of Darjeeling Express. Listen to Asma talk about her distasters and triumphs on our podcast then check out her aloo gobi mattar, mutton keema and saag chana masala recipes.
The dough of this paratha needs to rest before you can roll it out. Rolling out perfect circles can sometimes be a challenge, especially if you are entertaining family and friends and do not want to waste a lot of time. This paratha square can be made in advance and rolled out at the last minute.
- wholemeal or chapati flour 450g
- butter or ghee 50g, melted
- vegetable oil for cooking
Recipe extracted from Asma’s Indian Kitchen, published by Pavilion Books. Photograph: Kim Lightbody – to buy the book visit https://uk.bookshop.org/a/260/9781911595687