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1 Paratha / Roti

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Paratha / Roti

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Ingredients

10 piece(s)

Paratha / Roti

  • 400 g plain flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp sugar
  • 20 g oil
  • 220-250 g water
  • extra oil and flour for rolling
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  • 6
    1h 10min
    Preparation 1h 10min
    Baking/Cooking
  • 7
    advanced
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    How to: Dough
  1. Combine all ingredients (start with 220g water and add extra if required to make a pliable dough) 10secs/sp4.5.
    Knead Dough mode3mins.

    Oil the dough well and transfer to a bowl/mat to rest (covered) for 30 minutes.

    Divide into 10 pieces and place on a well oiled surface.

    Roll each piece out to a piece app. 40cm x 30cm. The pieces should be fairly thin. But not tearing.

    Spray/drizzle with oil, sprinkle with flour, then
    fold up from the long side concertina style (see photo).

    Then roll up into a coil, (see photo above) from the long side and tuck the end under.

    Spray/drizzle lightly with oil again and rest for 30 mins (covered).

    *Roll each coil into a circle slightly larger that your hand.*

    Heat a frypan to med/high heat.

    Brush/spray with oil.

    Fry each Paratha until golden, then flip and repeat.

    Turn the heat down if they are beowning too quickly. They should be golden but also cooked.

    Ax they come off the pan, slightly "crush" each together from the sides in, to create a "puffy circle."

    Serve immediately with a nice "saucey" curry for dipping.
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Tip

**At this stage they can be frozen. Separate each Parartha with freezer/baking paper and freeze in a stack. Separate as required and cook from frozen as above**

Enjoy with your favourite Indian curry with lots of sauce for dipping tmrc_emoticons.;)

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Thank you these were amazing so much nicer than...

    Submitted by texmorg on 23. December 2021 - 16:28.

    Thank you these were amazing so much nicer than the frozen ones. I used ghee instead of oil only because that was the way I was taught 35+ years ago.

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