Cover the bowl with a kitchen towel and keep aside for 20 minutes. Heat a griddle. Put the paratha on the hot griddle. Flip the paratha once light brown spots appear on the bottom surface. 5. Apply ...

Seal the edges by pinching the dough with your fingers, sprinkle with more flour and roll the filled paratha into a disc around 15cm/6in in diameter and 2mm thick. Repeat with the remaining dough ...

Gobi Parantha is a crispy Indian flatbread stuffed with spiced cauliflower filling, cooked with ghee/butter, and served with ...

2. Let the dough rest for 10 minutes. After a while, make balls from the dough and make parathas. do it. 3. Then spread mayonnaise on the paratha, add tomato ketchup, add keema stuffing. Add green ...

The keema paratha was one of the biggest highlights of the meal. Not greasy or soggy, using a mixture of familiar tastes and warming spices. The filling was light while packing a punch.