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by #Wajeeha Azam‎
 “Famous Quetta Alamgir Hotel’s Pathan Paratha”

Ingredients for Paratha
1 cup of regular wheat flour (chakki ka atta)
1 cup of all purpose flour (maida)
Hot water as required
Salt to taste
1 tsp sugar
Clarified butter (semi-melted and generous amount)

Paratha preparation
Combine wheat flour, all-purpose flour sugar and salt in a mixing bowl. Knead to a smooth dough by adding hot water slowly. Cover the dough and keep it aside for 30 mins. Make small balls of the dough. With the help of rolling pin make a disc as thin as possible by. Apply a generous amount of melted clarified butter. Now make saree like pleats of the thin disc and roll in a circular motion. Apply little butter and keep aside. Once all the balls are done, take a ball, roll it into a little bit thick chapati. Heat tawa or frying pan and fry the paratha applying clarified butter (if needed) all over the sides. Once the brown spots start appearing, turn the other side and apply some more butter. When it has done then remove from the heat and proceed with other balls. Serve hot with any side-dish as chai, chutney, curry etc. I have served these parathas with hara masala omelet, yogurt, and a cuppa tea.