BOBBY’S CALIFORNIAN PARATHA

BOBBY'S CALIFORNIAN PARATHA

Ingredients:

• ½ Teaspoon of saffron
• 185g Atta flour
• 185g Plain four or roti flour
• 1 tablespoon ghee or butter
• 185 ml Melted and cooled ghee
• 1 teaspoon of salt
• 250ml Water
• Oil
• 1 Teaspoon of chopped pistachios
• 1 Teaspoon of chopped pistachios
• 1 Teaspoon of crushed cashew nuts
• 1 Teaspoon of sesame seeds
• 1 Teaspoon of coriander seeds
• Fresh coriander leaves
• Raisins
• Pinch of salt to taste

Method:

1. Sift both kinds of flour with salt into a large bowl and rub in the tablespoon of ghee and saffron water.

2. Add water and knead for at least 10 minutes.

3. Form into a smooth ball, cover with food wrap and set aside for at least 1 hour.

4. When the dough is ready, divide the dough into peach-sized balls. With a rolling pin or with hands, roll out 1 ball to a circle measuring 5 inches in diameter.

5. Add all the ingredients – nuts, raisins, coriander leaves, seeds and salt – onto the flat dough, then roll all the ingredients into a ball again.

6. Flatten the dough with the mixed ingredients, brush ghee over the paratha, turn it over, and leave it in the oven (over medium heat) to cook. Alternatively, you can also pan-fry the paratha.

Method:

1. Sift both kinds of flour with salt into a large bowl and rub in the tablespoon of ghee and saffron water.

2. Add water and knead for at least 10 minutes.

3. Form into a smooth ball, cover with food wrap and set aside for at least 1 hour.

4. When the dough is ready, divide the dough into peach-sized balls. With a rolling pin or with hands, roll out 1 ball to a circle measuring 5 inches in diameter.

5. Add all the ingredients – nuts, raisins, coriander leaves, seeds and salt – onto the flat dough, then roll all the ingredients into a ball again.

6. Flatten the dough with the mixed ingredients, brush ghee over the paratha, turn it over, and leave it in the oven (over medium heat) to cook. Alternatively, you can also pan-fry the paratha.