Potatoes, 4 LargeMango, green, 2 SmallApples, tart, 2Jalapenos, 4 TablespoonsGinger, 2 TablespoonsSugar, 2 TablespoonsSalt, To tasteGaram Masala, 2 TeaspoonsCayenne, 2 TeaspoonsCumin, 2 TeaspoonsTurmeric, 1 TeaspoonFlour, 5 CupsGhee, 8 Tablespoons and for fryingMake a dough by mixing the flour, 1 teaspoon salt, 1-1/2 cup water, and 8 Tablespoons ghee. Rub the ingredients to a coarse crumb, then knead into a soft, smooth dough. Divine into 40 plum-sized balls.Make the stuffing by combining all the other ingredients. Working with two pieces of dough at a time, roll out the balls into two three inch rounds. Take a tablespoon of the filling and spread evenly on one round. Lay the other round on top, sealing the edges all the way around with a little brush of water. Roll out again into a nine inch round. Roll out and assemble all the paratha, and cover with a slightly damp cloth while working. When ready, heat a frying pan, add a teaspoon of thee, and one by one, fry each of the paratha on both sides, until crispy and golden. Fold over or cut into quarters and offer.
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