Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, Paratha (Indian flatbread). This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Paratha (Indian flatbread) Recipe. To make this easy paratha recipe - a flatbread that makes a simple and tasty side to any Indian food - all you need is whole grain flour, water, salt and ghee. Aloo Paratha is a popular Indian potato-stuffed flatbread recipe that is very easy to make and so delicious!
You can cook Paratha (Indian flatbread) using 7 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Paratha (Indian flatbread)
- It’s 2 cup of all purpose flour.
- It’s 2 tsp of baking powder.
- Take 1/2 tsp of salt.
- Make ready 1 tbsp of shortening.
- Make ready 1/4 cup of butter.
- Take 1/2 cup of vegetable oil.
- It’s 1 cup of water.
Parathas (Indian flatbreads) are very popular in India and are typically served for breakfast.Parathas are homemade Indian flatbreads typically cooked daily to be enjoyed for breakfast, lunch Gently press the paratha with the spatula to help the paratha cook evenly; be sure to press gently for.A paratha (parāṇṭhā) is a flatbread that originated in the Indian subcontinent.Parathas are one of the most popular unleavened flat breads in India.
Paratha (Indian flatbread) step by step
- Sift flour, baking powder and salt into large bowl..
- Add shortening and massage with hands into flour mixture..
- Add enough water to form a smooth, soft ball of dough..
- Knead well. Cover with a damp cloth and let rest for 30 minutes to an hour..
- Knead again, then divide dough into 6 balls..
- Sprinkle flour onto countertop or cutting board. Roll out to about 6 inches. Spread butter onto flattened dough and sprinkle with flour..
- With a sharp knife, cut dough from center to edge. Roll into a cone shape..
- Press top of cone into the center. With both hands, pull sides down, forming a ball. Pinch ends together on the bottom..
- Leave balls to rest again, covered with a damp cloth for 30 minutes..
- Sprinkle surface with flour and roll out each ball very thin (approx. 1/16 inch)..
- Heat 1-2 tablespoon of oil in a large pan between medium and med-high heat..
- Place paratha flat onto pan. Brush top with more oil. Cook 2 minutes, then turn, cooking another 2 minutes..
- Lightly pound with two wooden spoons or spatulas until flaky. Place onto to paper towel on a plate. Pile remaining paratha on top of each other as they finish cooking..
The dough for parathas is much like the dough for chapatis.An India-born cook who teaches classes for New York City's League of Kitchens, Yamini Joshi taught us this reliable paratha—or flaky whole wheat.Aloo Paratha is a potato stuffed flatbread that is a popular dish in India.
Plain parathas are mainly made with whole wheat.Although the flatbread originated in Peshawar, Pakistan, it has spread throughout The southern Indian version is called parotta.Another way of eating paratha is to roll it into a pipe and dip it into tea.The Indian Flatbread (Paratha) recipe out of our category Grain!A paratha (parāṇṭhā) is a flatbread that originated in the Indian subcontinent, prevalent throughout areas of India, Sri Lanka, Pakistan, Nepal and Bangladesh, where wheat is the traditional staple.
