Bobby's Californian Paratha

  • 1/2 tsp saffron
  • 185g Atta flour
  • 185g plain four or roti flour
  • 1 tbsp ghee or butter
  • 185ml melted and cooled ghee
  • 1 tsp salt
  • 250ml water
  • Oil
  • 1 tsp chopped pistachios
  • 1 tsp crushed cashew nuts
  • 1 tsp coriander
  • Fresh coriander leaves
  • Raisins

Sift both kinds of flour with salt into a large bowl and rub in the tablespoon of ghee and saffron water.

Add water and knead for at least ten minutes.

Form into a smooth ball, cover with food wrap and set aside for at least one hour.

When the dough is ready, divide the dough into peach-sized balls. With a rolling pin or with hands, roll out one ball to a circle measuring 12.5cm in diameter.

Add all the ingredients – nuts, raisins, coriander leaves, seeds and salt - onto the flat dough, then roll all the ingredients into a ball again.

Flatten the dough with the mixed ingredients, brush ghee over the paratha, turn it over, and leave it in the oven (over medium heat) to cook. Alternatively, you can also pan-fry the paratha.

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