Ingredients:
- Flour 1/2 kg
- Semolina 1/2 cup
- Ghee 125 gm
- Salt 1/2 tsp
- Water to knead
- Ghee (for frying and stuffing) as required
Method:
- In a bowl mix together flour, 125 gm ghee and salt.
- Knead with lukewarm water into dough.
- Cover and refrigerate for 30 minutes.
- Take out, make into 8 to 10 balls.
- Roll the balls into a saucer size, spread with ghee.
- Sprinkle 1 tbsp heaped semolina on top.
- Roll again in cone shape disc, again roll out into a paratha.
- Shallow fry in ghee.
- Serve with khasta Qeema.
