Roti Canai/Paratha (Indian Pancake)

Roti Canai/Paratha (Indian Pancake)

"Breakfast, lunch, tea time, and dinner - this popular Indian pancake is available for a meal or snack. As kids we ate it sprinkled with sugar. It's typically served with curry and sambal if you choose to spice it up."
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Ingredients

2 h 30 m servings 357 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 302 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl; work in 3 1/2 tablespoons ghee using your fingertips.
  2. Beat egg and 1 teaspoon water together in a bowl; add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Form dough into balls and let rest in a well-oiled bowl, 2 to 3 hours.
  3. Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper-thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make roti into a square. Repeat with remaining dough.
  4. Heat about 1 tablespoon ghee on griddle or in a skillet over medium heat; cook roti until browned, 1 to 3 minutes per side.

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