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Simple paratha with aata
Published On: 28 Mar 2011
English: Wheat Flour
tamil: Gothumai Mavu / Chapathi Mavu
malayalam: Gothambu Podi
telugu: Godima Pindi
kannada: Godhi Hittu
Konkani: Gova Pitti
for more details, click the name of the ingredient
Bengali: Laban / Noone
For preparing ceylon paratha, knead the wheat flour well using boiled water and salt as required.
Make balls from the dough and press it as we make chapatti.
Spread some ghee on the chapatti and fold it on the four sides.
Press it again so that we get a square shaped chapatti.
Cook it on a pan.
When both the sides are cooked well, apply ghee on both sides of the chapatti. Turn over both sides.
Ceylon paratha is ready. Serve it with chicken, beef or liver curry.
Specialties:It¦s a festival recipe during ramazan.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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