Paratha. Make small balls as in chapati recipe and roll out in circles 3 inches in diameter. With the fingers, spread a thin coat of ghee on the ... But they may also be served in addition to rice, though in South Indian cooking, papadam (see pg.
|Author||:||Monks at Kauai's Hindu Monastery, Satguru Sivaya Subramuniyaswami|
|Publisher||:||Himalayan Academy Publications - 2005-11-01|