Ghee-Laden Parathas
Layered, flaky and unapologetically golden — the breakfast that built every Bengali morning. Use the 500 ml jar; you'll need every spoon.
Method
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01
Mix flour and salt. Slowly add water and knead into a soft, pliable dough. Rest 15 minutes covered with a damp cloth.
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02
Divide into 4 equal balls.
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03
Roll one ball into a thin disc, around 8 inches across.
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04
Brush generously with ghee and dust with a pinch of dry flour.
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05
Fold the disc like a Japanese fan — accordion pleats from one edge to the other.
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06
Twist the strip into a tight spiral. Press flat. Roll out gently into a 7-inch paratha.
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07
Cook on a hot tawa over medium heat. After 30 seconds, flip and brush with more ghee. Press lightly with a flat spatula until golden brown specks appear on both sides.
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08
Serve immediately, brushed with one final spoon of ghee.
Chef's note
A no-fuss laccha-style paratha, brushed with ghee at every fold. Pair with kasundi mustard and a steel cup of tea.