Use half a teaspoon of oil and spread over the entire surface of the circle. At this stage, you can add extra zing to the paratha by sprinkling it with spices like cumin seeds or dry red chili flakes. Now fold the circle in half to form a semi-circle. Now fold it in half to form a triangle. How you fold is entirely up to you so have fun with the shape of your parathas!
The idea is to grease and fold to create layers. To make a square shape: At the circle stage, spread the oil and then fold the two opposite sides over to meet in the center. Now apply oil on the folded surface and fold the other two ends over to meet in the center. The folding and layering are now done. Flatten the triangle with your fingers and you're ready to roll. You can prepare as many parathas as you like up to this stage and keep them ready to roll out or just make them one at a time.
Lightly coat one triangle in flour. Doing this will prevent it from sticking to the rolling surface. Use circular motions to roll out the paratha and try to keep the shape you started out with. While rolling, do not press down too hard as this will cause the layers to stick together and the paratha will not be flaky. Do not make the paratha too thin, either.
Heat a pan over medium heat; place the paratha in the pan. The paratha is ready for its first flip when you begin to see raised bumps or bubbles on the upper surface.
Use a spatula to flip it over. This is what the first side should look like after you flip it the first time. Then flip the paratha over again.
Flip the paratha once again. This is what the paratha should look like after the last flip. To make the paratha crisp, use a spatula or slotted spoon to gently press down all over the surface in circular motions. Flip if needed and repeat on the other side until you have the desired crispness a matter of preference. Notice how the layers have separated. The paratha is finished. You can now remove it from the pan and serve immediately, or store in an insulated container lined with paper towel.
This keeps the paratha warm and prevents it from getting soggy. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Rotis and chapatis Naan Pooris. If you like this page - Share it with you friends. About Me. Privacy Policy. Cooking Tips. My Recipes. Recipe A-Z. Beef Recipes. Bread Recipes. Chicken Recipes. Egg Recipes. Fish Recipes. Lamb Recipes. Lentil Recipes. Pork Recipes. Potato Recipes.
Rice Recipes. Side Dishes. Snack Recipes. Vegetable Recipes. Cooking Oils. Andhra Pradesh. Sprinkle a pinch of flour over ghee. Starting from the top, roll dough sheet until it is coiled into one long snake.
Coil each end of the dough log inward until they meet at the center, then fold the two coils onto each other and press together firmly. Set aside coiled dough ball to rest covered for at least one hour at room temperature and up to 24 hours in the refrigerator.
Lightly dust paratha, rolling pin, and counter with flour as needed to prevent sticking, dusting off any excess flour at the end. Rotate paratha after each roll to maintain an even shape. Cook rolled out parathas right away, or store between layers of parchment and wrapped in plastic wrap in the refrigerator for up to three days. Cooking the Parathas: Preheat a heavy gauge inch skillet over medium-low heat.
Working with one paratha at a time, cook in the dry skillet until dusty and dry to the touch, about 3 minutes per side. After this first cook, the parathas can be stacked between sheets of parchment, wrapped in plastic, and stored in the refrigerator for 1 week or freezer for 3 months and cooked from frozen as needed.
Preheat the same skillet over medium-high heat. Add 1 tablespoon of ghee and cook 1 paratha at a time until golden brown and crispy, about 1 minute per side. Once cooked through, scrunch paratha to release any built-up steam. Mixing bowls , balloon whisk , rolling pin , inch heavy gauge skillet. Traditionally parathas are made with maida, a South Asian refined white flour. Maida is similar to all-purpose flour, having both the germ and bran removed before processing.
However unlike all-purpose flour, maida is milled from hard durum wheat, which results in it having a higher protein content. All purpose flour can substitute in a pinch, but for a more authentic textured paratha you can find maida online and at your local Indian grocery store. The recipe steps and amounts do not need to be modified to work with maida. Feel free to multiply the recipe for your desired batch size. Actively scan device characteristics for identification.
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Develop and improve products. List of Partners vendors. Pin Share Email. Why It Works Giving the dough ample time to rest ensures it's easy to handle and roll. Cooking parathas in a dry pan first cooks the starches through, allowing you to store them and quickly crisp in ghee as needed.
The first roll incorporates layers of ghee and flour into the dough, which creates flaky layers after cooking. Cracking into the paratha with a small scrunch just after cooking allows steam to escape, preventing the bread from growing soggy as it sits. Featured Video. Recipe Facts. Active: 2 hrs. Total: 4 hrs. Makes: 8 parathas. Rate This Recipe. I don't like this at all. It's not the worst.
Sure, this will do. I'm a fan—would recommend.
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