Paratha

Paratha platters are what Sunday mornings are for. Can’t help stuffing myself with stuffed parathas.

All jazzed up with chopped onions, ginger, ajwain, amchoor, basil strands, green chillies, mint…

Always stuff more filling than you think can possibly go in. No filling-less doughy bites here. Then, scrunch it up like a bao.

Roll gently yet firmly, until the dough is almost translucent and you can see the filling through it.

Then, of course, let the ghee and cast iron skillets work their magic. Cast iron makes the outside of the parathas gold and crisp!

Cut them up into bite-sized bits for variation and ease of sharing.

Enjoy with mint yoghurt!