Parantha (Pastry Cakes)
From Banquets of the nations, 1911
Serves 4
Eaten with jams or preserved fruits.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 148. The excerpt below is the record exactly as published.
Parantha. (Pastry Cakes.) Wheatmeal and salt. Mix in same way as phulki. Roll out, and put on pieces of clarified butter
Cook this with the app: pantry check, scaling, and the assistant.