Flaky breads (Parathas) from Madhur Jaffrey's Flavours of India: Over 100 Recipes from Kerala, Goa, Gujarat, Punjab, West Bengal, Tamil Nadu (page 244) by Madhur Jaffrey

  • chapati flour
  • ghee
  • Show all ingredients...
  • Serves : 8 breads

  • EYB Comments

    Can substitute a combination of wholewheat and plain flour for chapati flour, and unsalted butter or vegetable oil for ghee. Serve with just pickles and yoghurt, or any Punjabi meat, vegetable and/or bean dish.

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

Accompaniments: Minced [ground] lamb with chick peas (Kheema cholay); Cauliflower with potatoes, banquet style (Promila Kapoor's Gobi Aloo); Cauliflower, turnip & carrot pickle (Shalgham, Gajar aur phoolgobi aachar)

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 a combination of wholewheat and plain flour for chapati flour, and unsalted butter or vegetable oil for ghee. Serve with just pickles and yoghurt, or any Punjabi meat, vegetable and/or bean dish.

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