Name: Ghee ke poan ke parathe recipe by Ruchi Bhatia at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1 cup ghee Ka poan(milk residuals of the clarified butter); 1 Chopped onion; Salt according to the taste; 1/2 tea spoon chilli powder; 1/2 tea spoon garam masala; 2 tablespoons coriander; 1 Chopped green chillies; 1/2 tea spoon carom seeds

ABOUT Ghee ke poan ke parathe RECIPE

Ghee Ka poan means the milk residuals of the clarified butter. This is more then 100 years old traditional recipe of our family. When we make clarified butter, we generally strain the butter and discard the milk residual but in our family we use those milk residual as they are very nutritious and taste excellent in the form of paratha or sabji.

Ingredients Serving: 6

1 cup ghee Ka poan(milk residuals of the clarified butter)
1 Chopped onion
Salt according to the taste
1/2 tea spoon chilli powder
1/2 tea spoon garam masala
2 tablespoons coriander
1 Chopped green chillies
1/2 tea spoon carom seeds

Instructions

Boil milk residuals with a cup of water, strain them and keep aside for 10 minutes.
Add chopped onion, coriander, red chilli powder, salt, carom seeds, garam masala and green chillies.
Mix them well.
Take a ball of the dough, roll it with the help of rolling pin.
Add generous amount of filling, close all sides of the chapati and form a ball.
Roll the ball with the rolling pin, add flour if required.
Place the paratha on the hot Tava.
When one side is partly cooked, flip it. Add ghee on the semi cooked side of the paratha, flip it again.
Add ghee on another side,flip the paratha couple of times. Also while roasting press the sides of paratha so that sides will be well cooked.
Roast till the paratha is cooked and you start seeing some golden brown spots on the paratha.
Serve hot paratha with the accompaniments of your choice.

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