For the paste:

• 1/4 cup ghee (melted)


• 1/2 egg (beaten)


• 2 oz flour

Method:

1. Sift flour into a heap, make a hollow gap in the centre, pour egg, salt and water in it and knead to a smooth dough.


2. Then apply oil and knead again.


3. Cover with damp cloth and leave for 1/2 hour.


4. Make about 8-10 balls from the dough.


5. Take one ball, spread it a bit and apply the prepared paste on it.


6. Roll in to square and then again into a ball.


7. Make all paratha’s like that applying oil on top.


8. Cover and leave for another 1/2 hour.


9. Heat oil in a big pan or karahi.


10. Roll out each ball in to thin sheets of parathas.


11. Make hole in the centre and deep fry.

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