Poath ja Paratha

Method

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1. 1

   Take the ambeli (dried raw mango pieces) and the kadi patta (curry leaves) out of the teedali poath.

2. 2

   In a deep bowl, put the whole wheat flour. Add the turmeric powder, salt, asafoetida and cumin seeds and mix well.

3. 3

   Add the teedali poath, the oil and enough water to make a semi-soft dough. Cover with a muslin cloth and leave aside for 10 minutes.

4. 4

   Divide the dough into 4 portions and roll each one with a rolling pin into a disc 6–7 inches in diameter.

5. 5

   On a heated griddle, cook the parathas one at a time on both sides using ghee, until golden brown.