Griddle-fried whole wheat bread (Paratha) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 119) by Yamuna Devi

  • ghee
  • chapati flour

  • EYB Comments

    Can substitute whole wheat flour mixed with unbleached all-purpose flour for chapati flour, and vegetable oil for ghee.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Savory chickpeas in tangy tomato glaze (Tamatar kabli chana usal); Spicy cauliflower with braised tomato (Gobhi tamatar sabji); Deep-fried cauliflower and potatoes in spiced tomato broth (Gobhi aloo dum); Buttery spinach (Sak); Pleasingly bitter vegetable stew (Shukta); Date and raisin chutney (Khajur kishmish chatni); Pear chutney with dates and pecans (Nashpati chatni); Golden papaya chip chutney (Kacha papita chatni); Spicy plum chutney (Aloo bookhara chatni); Spicy guava jam (Masala amrood murabba); Rose petal and fruit jam (Gulab murabba)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole wheat flour mixed with unbleached all-purpose flour for chapati flour, and vegetable oil for ghee.

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