In every Indian restaurant you will find the garlic naan, which is lovely for a heavy meal but if you fancy something light then I’ve come up with these garlic buttered paratha.
I adore garlic bread so I applied the same principle to this recipe. However instead of just smothering the paratha in garlic butter which I did, I also penetrated the paratha with the garlic butter from the inside for ultimate flavour!
As I was making them..they kept disappearing! My little ones were munching on them with the kidney bean masala I had made. I was lucky to get a couple myself! So definitely a hit with children who like their tasty food!
250g white chapatti flour
100g plain flour
3 tbsp sunflower oil
Boiling water to bind
2 tbsp butter/low fat butter spread
2-3 cloves of garlic crushed
Plain flour for rolling
Sunflower oil for pan frying
To make the garlic melted butter ~
• Throw in the crushed garlic and butter together in a small saucepan and melt on a low heat. Let the butter bubble slowly for a few minutes until the garlic is soft and infused into the butter
To make the parathas ~
• In a large mixing bowl add the chapatti flour and plain flour. Stir in the oil so that the flour resembles bread crumbs
• Pour in some boiling water a little at a time and combine with a spoon until you can handle it with your fingers. Bring the dough together and knead for 5 minutes
• Preheat a non stick frying pan on a medium heat. Flour a clean surface, take about a palm full of dough, roll it out into a 5-6cm diameter round
• Using a spoon spread some of the melted garlic butter on the round, sprinkle a little flour. Fold up bringing all the corners in
• Dust in some flour again and roll out gently into an 8cm diameter round or approximate
• Place the uncooked paratha into the frying pan, wait for it to bubble and raise and then flip over using a spatula
• Use a little oil on the second side whilst cooking and again on the third turn until both sides are cooked nice and golden brown
• Spoon a little of the garlic butter onto the cooked paratha, to give it more of an intense flavour
• Repeat with the whole dough, in exactly the same way