Malai Paratha
Parathas are common , esp in winter season. Hear is one, which I prefer and have to wait for. One of the ingredient is malai residual when you are preparing ghee from malai.
Ingredients :
Malai Residual from ghee preparation : 1 cup
Wheat floor : 3 cups
Ajwain: 1tsp
Kalonji - 1 tsp
Salt as per taste
Preparation :
Malai Residual : When preparing Ghee from Malai , don't burn the residual and stop removing ghee when the malai is still golden brown. Keep this aside.
Take the 3 cup of wheat floor and add 1 cup malai residual ajwain, kalonji and a pinch of salt. Knead with warm water. Make Parathas of the shape and size you prefer and enjoy hot with Chutney / Sauce/ Anchar or Bharta.
(This is rich and high in calories so good for kids)
Relish.
Aditya.
Parathas are common , esp in winter season. Hear is one, which I prefer and have to wait for. One of the ingredient is malai residual when you are preparing ghee from malai.
Ingredients :
Malai Residual from ghee preparation : 1 cup
Wheat floor : 3 cups
Ajwain: 1tsp
Kalonji - 1 tsp
Salt as per taste
Preparation :
Malai Residual : When preparing Ghee from Malai , don't burn the residual and stop removing ghee when the malai is still golden brown. Keep this aside.
Take the 3 cup of wheat floor and add 1 cup malai residual ajwain, kalonji and a pinch of salt. Knead with warm water. Make Parathas of the shape and size you prefer and enjoy hot with Chutney / Sauce/ Anchar or Bharta.
(This is rich and high in calories so good for kids)
Relish.
Aditya.
