Velan's Cuisine Extraordinaire

[mexicomeat]

one of my fav recipe - used to have this a lot when i was in india

[NOV]

Make a soft dough of flour, ghee/butter/margarine, salt and water. (Originally wholemeal or aatta flour was used but I used white flour.)

Leave it to season at least 4 hours and then make small balls and coat with dry flour.
These need to be seasoned for another hour.

(Seasoning is required for white flour because of the gluten content. Aatta flour doesn't require seasoning.)






Roll it out as thinly as you can and then apply a layer of ghee/butter/margarine.
Remember to dust both rolling board and pin liberally with flour.





Use a knife to make a slit from the centre halfway through. Start rolling outwards.






Continue rolling until you get a funicular shape.






Stand it up.






Using the palm of your hand, press it down firmly.






Do the same with the rest of dough.
Coat with flour.






Leave them to rest another hour.






Roll out the dough into round shapes.
At this stage, dusting with flour is not required.






Cook both sides first. Then apply ghee/butter/margarine and continue cooking.

[NOV]

Each roti needs to be clapped between both hands, to loosen the layers.
Golden Paratta ready.





Serve with curry of your choice and with pickled onions. Enjoy!

[NOV]

OK, today I have decided to share my full meal with all of you.... please, vaanga saapidalaam!

[mexicomeat]

is that for 2 persons or are you having double decker meal?

[NOV]

is that for 2 persons or are you having double decker meal?

my friend and I

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[mexicomeat]

nov anna, do u have any good soya chunks recipe?

[NOV]

I'm not a fan of soya chunks, but if you Google for Malaysian recipes such as vegetarian mutton, chicken, kurma..... you'll get many recipes.

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[mappi]

1st Tandoori Barbecue of Summer 2016

[mexicomeat]

chilli goat (variation of apollo fish)