1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/正宗帕拉塔rich600338<blockquote class="wp-embedded-content" data-secret="XYP4dM1aHV"><a href="https://marcwiner.com/zh-hant/pa-la-ta/">正宗帕拉塔</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/pa-la-ta/embed/#?secret=XYP4dM1aHV" width="600" height="338" title="正宗帕拉塔 — Marc Winer" data-secret="XYP4dM1aHV" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/06/Authentique-Paratha-en-tete-750x563.jpg600450酥油在鑄鐵 tawa 上滋滋作響。麵團慢慢鼓起，表面佈滿淺褐色的小斑點，也就是 chitthi，接著從酥脆的邊緣輕輕逸出些許蒸氣。烤麥香隨即瀰漫整個空間。https://marcwiner.com/zh-hant/pa-la-ta/zh-hant道地帕拉塔印度主菜5525806150 g 白麵粉150 g 全麥麵粉3-4 大匙 酥油 (分次使用（用於麵團、摺疊與煎製）)0.5 茶匙 藏茴香籽0.5 茶匙 鹽 (可依個人口味調整)240 ml 水 (約略用量（依麵粉吸水性調整；最多可能剩下 1 大匙不必用完）)乾麵粉 (整形用)優格 (食用時搭配)依喜好選擇的咖哩 (例如馬鈴薯番茄、豌豆馬鈴薯或豌豆起司)12https://marcwiner.com/wp-content/uploads/2026/06/Authentique-Paratha-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400