Indian griddle bread with ghee (Basic paratha) from How to Cook Indian / Mastering the Art of Indian Cooking: More Than 500 Classic Recipes for the Modern Kitchen (page 18) by Sanjeev Kapoor
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atta flour
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ghee
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: A spectacular dish of spinach and fresh corn (Makai palak); White radish cooked with its leaves (Mooli saag); Pressed fresh cheese with spinach (Palak paneer); Paneer in a silky tomato sauce (Paneer makhni); Paneer cooked with tomatoes (Paneer tamatar ka khut); Peppery-hot ground lamb with coconut and onions (Aattu kari podimas); Brilliant red lamb curry (Lamb rogan josh); Chicken cooked in a silvery gravy (Chandi korma); Chicken cooked in a simple onion-tomato masala (Chicken curry); Ground-chicken balls in a pomegranate gravy (Chicken Kandhari kofta); Chicken and potato cooked in coconut milk (Kozhi ishtew); A saffron-flavored chicken curry loaded with onions (Murgh zafrani do pyaza); Green papaya chutney (Papaya ki launj)
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.
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