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| Last edited by Chitvish; 25th August 2008 at 10:50 AM. |
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| Spread the dough to a 6-7” circle. Spread oil all over. Sprinkle finely chopped coriander leaves (not wet) _ green chillies minced Or Apply any chutney all over.mat 001-s.JPG Roll from one end till you reach the other end.mat 002-s.JPG Coil & make a circlemat 003-s.JPG round paratha5-s.JPG mat 004-s.JPG Now roll gently to 5” diameter & shallow fry parathas. Last edited by Chitvish; 25th August 2008 at 11:05 AM. |
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| Spread a ball of dough to a 6 “ circle. layer-0.JPG Apply oil & fold to the front and back as shown in the photos. layer-1.JPG Holding both ends with both hands, slightly stretch carefully to elongate. layer-3.JPG Coil & make a circle.round paratha5-s.JPG Roll gently to a circle. layer-4.JPG Last edited by Chitvish; 25th August 2008 at 11:10 AM. |
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| Dear Sowmi, Yes, I will. But any filling can be kept inside & folded as given. There is no rolling after folding - that is the main point in this. Love, Chithra. |
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| Dear Chithra, I learned to make North Indian dishes by watching Khana Khazana on tv. I still am a fan of the chef, he makes things easily and teaches too. Now, you are a lady Sanjeev Kapoor, you have given detailed recipes and also photos for easy reference. How do we thank you at all? All the parathas look yummy, I have just made the dough in the grinder, will make and tell you. Last edited by Varloo; 20th August 2008 at 07:49 AM. |
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| Dear Chitra mam, For some snacks like Murukku and Seedai we slightly roast and grind Urad dhal. Can we store this powder and use it whenever required or should it be done afresh. Hope it doesnt affect the softness or colour of the snack! Please let us know when you find time. Thanks. |
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| Dear Cindhuja, Yes, you can store it in airtight, moisture proof box. Love, Chithra. |
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