For the final cook, the parathas are fried in ghee to finish cooking and develop a golden brown color. In order to develop all its flaky layers, parathas get a double roll, so you can sneak in an upper-body workout while you cook. After the dough has rested, divide it into 8 equal portions. It is the process of building alternating layers of fat and dough into a pastry, creating distinct, thin, and buttery stratum once cooked. Reheat them on a hot tawa just before serving. Lightly dust the flat surface again if necessary. Use water as needed and make a non sticky tight dough. The dough can also be mixed in a food processor, kitchen aid or hand mixer. I then coil the sheet of dough into a long snake by rolling tightly starting from the top. All products linked here have been independently selected by our editors. , Hi Swathi …You made it really very nicely and showed as well step by step… I also love cooking so i make the same style d normal daily paratha that’s why I like to appreciate your work…. I use oil if making for lunch box as ghee tends to harden the paratha in cold temperatures. The result is a whole that’s greater than the sum of its parts, a perfect accompaniment to an Indian meal or the best way to start your Sunday. 2 cups plain flour . Unlike puff pastry or croissants, parathas are not subject to the whims of temperature or yeast. Although gluten development is vital to lamination, there’s no need to work the dough to death at this point. 1. Love how you have explanation about the process and variations, then the recipe and also pictures to go along. I was just wondering if you’ve had any success with freezing these before frying then frying from frozen? Thank you a tonne! Paratha is a layered flatbread made with flour, salt, ghee & water. Parathas, on the other hand, require a relatively longer cooking time using lower heat, since they are thicker than most flatbreads. I’ve been struggling to make my own paratha ever since I’ve lived away from my parents and have tried and failed numerous times. , Hi Swasthi I have shown making both of them here. Anytime I have a hankering for the buttery flatbread they can be cooked up in ghee from frozen, for a homemade paratha in an instant. Gently press with a wooden spatula. Well done and really I liked the way u explained otherwise other cook doesn’t show so nicely nd in such an easy way I liked it very much and this is the first time in my entire life that I’m writing any comments on food to anyone…. 1. For complete recipe check Palak paratha. If you’re weak and short like me, that might mean standing on a milk crate for some extra height and pressing down on the rolling pin with your forearms. I live alone, so while I would love to make these to enjoy for breakfast, there’s no way for me to finish a whole batch in a day. I next use a pastry brush to brush any excess flour off the rolled out paratha before adding it to the pan. • Oil Cook it until you begin to see bubbles, then flip it. The dough should not be crumbly or sticky. Post whatever you want, just keep it seriously about eats, seriously. What Next When Your Dhokla Flops / Fails??? You can ignore the shapes. Learn more on our Terms of Use page. Subscribe to our newsletter to get the latest recipes and tips! INGREDIENTS FOR SOFT PARATHA: Some of the main soft paratha ingredients are: • 2 Cup Whole-Wheat Flour • 1 Cup Water • Pinch of Salt • Oil • Dry Flour to Roll. The dough is then kneaded until soft and is rested for a while. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. In reality, it’s usually got some lumps and bumps, like myself in a tight gauzy dress. When roti has brown spots, remove from heat. Paratha recipe – A detailed beginner’s guide to make perfect, flaky & soft parathas at home. Really thank you so much. Next, knead the dough until it forms a sticky ball, about 5 minutes. Remove the paratha to a wired rack or plate lined with a clean cloth or kitchen tissue. Naan, Poori, Bhatura, Thepla & Akki roti are similar breakfast foods from Indian cuisine. Next, I make a well in the center of the flour mixture before pouring in some warm tap water. This brown color will indicate that the paratha has been all set for cooking. Smear ghee evenly using your fingers. Rotis will get hard only when their exposure to air is for longer period of time. I work with one portion of dough at a time, keeping the rest covered to prevent them from drying out. Building too much gluten at this stage will only result in a dough that’s impossible to roll out. So i stopped making pulkas.plz help me. Hi Anaïs, Yes you can place them on freezer sheets and freeze for 3 months. Keep them covered until we finish using them up. Parathas are best served right away, but if I need to hold them a few minutes while frying up the rest, I always wrap them in a kitchen towel and hold them in a low oven until they hit the table. Repeat applying ghee. shapes – triangle & square. Add Tip Ask Question Comment Download. After backpacking through Europe and discovering the world’s best arroz negro, she decided to follow food wherever it took her. This Is A Short And Simple Post Specially For People Who Are New To Working With Indian Flat Breads. I used yogurt as well. While you roll the rest, heat a tawa or pan on a high flame. You can also use luke warm water. You are welcome. You are welcome. I cant Really enjoy Winters as others Do!!! In the hot fat the bread will begin to puff, emphasizing the distinct layers within it. You can also knead the dough again and then roll to balls. Sprinkle a bit of flour & begin to roll evenly to a triangle paratha. I suggest using melted ghee for rolling since it is easy to control the quantity used. So glad to know the recipe is useful. Place it upside down and use it as the method mentioned above, Hope This post is helpful Happy Cooking :), How to keep roti phulkas and parathas soft for longer time. Take a few tbsp of flour to a small bowl & flour the rolling area. For best results follow the step-by-step photos above the recipe card. If parathas were rolled out as thin as a chewy chapati, the distinction within the layers would be lost. Add one small spoon of oil on one side and add one small spoon of oil on other side. How would you approach this? After mixing, I cover the dough with either a moist kitchen towel or plastic wrap and set it aside to rest for at least one hour. Now I can make both. In this post I am sharing the recipe Divide the dough to 8 equal parts and make smooth balls. - You can directly place roti's in casserole but make sure the cloth is thicker to the bottom side, because the steam which is produced at the bottom will make the roti's soggy and sticky from the sides too. Roties, Phulkas and Parathas are so common among Indian Families But still some find it difficulty in keeping it hot and soft for longer time. Some comments may be held for manual review. This is a great recipe, thank you! Glad your kids enjoyed them. Lightly dust the paratha, rolling pin, and counter with flour as needed to prevent sticking, dusting off any excess flour at the end. Made these twice now in last two weeks Both turned out really well. You are welcome. (I’m not there yet, but I expect to be in another fifty years or so.). Glad to know you could make good parathas. Have you got a recipe for stuffed parathas? That’s why I follow the double roll with a double cook step: I first cook the parathas over low heat in a dry pan to cook the starches through, then I just need to quickly crisp them in ghee before serving. No more tough store bought paratha for us. Once you master making the basic plain parathas then you can try the variations which I have shared below.