- Put a dollop (a heaping tablespoon) of
the spicy potato filling right in the
middle of the rolled-out dough. Fold in
all sides so they meet in the middle—
essentially making a square. Dip both
sides of the square lightly in dry flour. - Roll it out on a surface lightly dusted
with flour until it’s thin and circular,
about 10 inches (25 cm) in diameter. It
may not be perfectly round, and some of
the filling might come through slightly,
but that’s all OK. - Heat a tava or a heavy frying pan over
medium-high heat. Once it’s hot, place
the parantha in the pan and heat for 30
seconds, until it’s just firm enough to flip
over but not completely hard or dried
axel boer
(Axel Boer)
#1