Easy Paratha Recipe at Home
The hot parottas/Parathas are an emotion that unites the Indians. A common suitor for all the side dishes. Although extremely tasty and filling, parotta recipe making is quite challenging. Many home chefs find the process difficult and time-consuming, and therefore end up ordering online or buying it from shops. Now that we have nothing but time in lockdowns, we have decided to decode the complicated process and make hot, crispy parotta.
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|COURSE||CUISINE||SERVES||PREP. TIME||TOTAL TIME|
|Main||Indian||3||2 hrs||2.5 hrs|
- 3 cups of Maida/All-purpose flour
- 3 tbsp. of Semolina/Rava
- 2 tbsp. of powdered sugar
- 1 tsp. of fine salt
- 1 tbsp. of Ghee
- an egg.
- Half glass of milk
- Warm water (as required)
- Oil (as required)
Making the dough
- Mix the flour, semolina, sugar, and salt, egg, ghee, and milk in a large bowl or clean surface.
- Create a hole in the centre of the mix, add 100ml of warm water and knead the mixture with hand.
- Add warm water as required, until the dough becomes smooth and soft. The dough mix should have consistency same as that of chapatti dough.
- Knead the dough mix into one large ball and cover the surface with oil. Leave the dough undisturbed for an hour.
- Take the soft dough and knead it again for 2 mins. Now, divide the large ball into equal sized small balls.
Making the parotta
- Apply oil/ghee onto the surface or rolling board.
- Take one small dough ball and flatten it using a roller, into thin circular disc shape.
- Cut the flat dough into thin strips and then roll it together to form a long tubular shaped dough. Stretch this dough as much as possible and then, hold one end of the dough and roll it in circles like a Swiss roll (as shown in the figure).
- Similarly, apply oil/ghee to surface again and make Swiss roll-shaped dough from small dough balls (as mentioned in the above steps).
- Take each Swiss roll-shaped dough and flatten it into circular discs with hand.
- Grease the Tawa with oil and place it on the flame. Make sure the Tawa is hot and place the flattened dough on it. Once cooked, flip the parotta and cook the other side.
- Once golden brown and crispy, remove the parotta from Tawa. Similarly, cook all the parotta.
- Hold the hot parathas together and crush it from both sides to differentiate the layers.
- Serve it with a side dish of your choice. Take a look at our chicken curry recipe if you are a non-vegetarian.
- Do not flip the dough while flattening using a roller.
- Make sure the parotta are hot while crushing to form the layers.
- All-purpose flour can be replaced with wheat flour for a healthier option.
- Grease the cooked parottas with ghee to make it tastier.
This recipe was inspired from Banglar Rannaghor. Attached the link of the video for your reference.
Although this seems a lot of work, the end results are extremely tasty and worth it. Please give this dish a try at home and let me know your comments.
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