Prep 35 mins
Cook 20 mins
From last week's 'Thursday' magazine. It was submitted by Aisha Raihana. It looks soooo impressive in the pic.
- 1⁄2 kg all-purpose flour (maida)
- 1⁄2 cup thick coconut milk
- 2 eggs, beaten
- 2 teaspoons sugar
- 3 tablespoons ghee
- 2 tablespoons cooking oil
- Sieve the flour in a dish.
- Add coconut milk, eggs, sugar and salt to it.
- Mix well.
- The mixture (batter) should be slightly thicker than that of ordinary pancake batter.
- Take a coconut shell (kernel).
- Make 3 small holes in it at the eyes of the shell.
- If this is difficult for you, another alternative way is to take a thick disposable cup and make 4 small holes at the bottom just right to make the batter pass through.
- Heat a pan.
- Fill half the kernel with the batter.
- Take care to keep the kernel in a flat dish while tilling the batter so that the batter does not leak.
- Move your hands fast holding the kernel on top of the pan so that you make different designs resembling a lace.
- Make sure you work fast or else the batter will leave blotches on the pan.
- Mix oil with the ghee.
- Smear a little on top of the lace baratha.
- There is no need to flip it over because since the batter is thin, it gets cooked in no time.
- Now fold it as you desire.
- Serve this baratha with chilli chicken or any vegetable curry.