Rolled porathas, Parathas – Varela poratha

Most Indian food is accompanied by rice or Indian breads like chappatis, puris, naan, parathas etc.  I learned how to make this version of parathas from my dad. He used to make these Rolled porathas called  Varela poratha which were really lovely fluffy and tasty  for breakfast on a winter’s morning and we are all now addicted to these and love having them any time.

Ingredients for serving 4 people

• 2 cups of chappati flour (often called Atta) to make the dough
• 2 cloves of garlic
• 1 tsp salt
• ½ tsp turmeric
• 1 tsp of cumin seeds
• 2 tbls oil for the dough
• 1 tbls of butter
• ½ cup flour for dusting the parathas when rolling them.
• 2 cups oil for frying (I use sunflower oil)

Method:

1.Sieve the flour and add in the cumin seeds, garlic, salt and turmeric.  Add in the 2 tablespoons of oil and the butter and mix.  Using warm water mix and prepare the dough.  When ready, knead it well so that it becomes nice and pliable. Keep this covered for 20 minutes.

 

2.Divide the dough into 8 equal balls.

 

3.Take one ball and roll out  a circle  and brush some oil on one side and dust it with some flour.

 

4.Try and make a pile by stacking the poratha as shown below and twist it back into a circle and roll it out again.

 

5. The oil and the shape helps to create  layers.Cook the  Paratha  by brushing it lightly with some oil on both sides.

6.Serve these hot Rolled spiral shaped porathas, or Varela poratha as I like to call them with any curry.

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