Sieve
flour and salt together. Pound fennel with a pestle. Make a
well in the flour and poor in milk and 120 ml/ 1/2 cup water.
Mix gradually and knead into a dough. Cover with moist cloth
and keep aside for 10 minutes. Melt a third of the clarified
butter (ghee) and add gradually to the dough, kneading
constantly till a soft and smooth dough is obtained. Add
pounded fennel and knead for 5 minutes.
Divide
and roll into 12 equal balls. Dust lightly and roll into 6
inch discs. Apply 5 gm/1 teaspoon ghee evenly over one side.
Make a radial cut and fold disc into a narrow conical shape.
Place flat side of the cone on palm and twist palms together
in a round movement to compress dough into a thick flat blob
(pedha).
Dust
with flour and roll out the blob again to an 8 inch diameter
disc. Refrigerate for an hour on butter paper. Heat griddle
and shallow fry both sides over low heat till golden.
Time:
Preparation: 1 1/2 hours, Cooking: 8-9 minutes for each
paratha
To
Serve: Serve with chicken kurchan or tala gosht.
