Servings: 4 to 5 Parathas
Ingredients:
1 Cup wheat flour (atta)
Water for kneading dough
¼ cup never heated Milk (nirsa dudh)
1 tbspn oil
rice flour (to sprinkle on dough while rolling out parathas)
¼ tspn sugar
butter
1 tspn salt
Method:
1. Sieve wheat flour with salt, sugar 1tspn oil and milk. Make soft dough with water. Add water in small small quantities while kneading. It will help to make dough soft and smooth. Don’t make it very soft or very hard.
2. Rub a teaspoon of oil on dough evenly. Cover and set aside for minimum 1-2 hours. It will help to soak all the ingredients.
3. Knead the dough again before rolling parathas. Divide the dough into 5 equal balls. Roll out each into circles of 7”-8” diameter. Put little oil on it with spoon and sprinkle little rice flour on it.
4. Make zig-zag folds as shown in the photos. Make a roll.
5. Stick last portion of the roll with oil. Slightly press the roll. Sprinkle little rice flour on it and roll out into circles.
6. Don’t make parathas very thin. Maintain approximately 3mm thickness.
7. Heat a pan and place a paratha over it. Spread some butter round it. Roast both the sides till cooked.
7. Serve hot with any subji or daal.
Water for kneading dough
¼ cup never heated Milk (nirsa dudh)
1 tbspn oil
rice flour (to sprinkle on dough while rolling out parathas)
¼ tspn sugar
butter
1 tspn salt
Method:
1. Sieve wheat flour with salt, sugar 1tspn oil and milk. Make soft dough with water. Add water in small small quantities while kneading. It will help to make dough soft and smooth. Don’t make it very soft or very hard.
2. Rub a teaspoon of oil on dough evenly. Cover and set aside for minimum 1-2 hours. It will help to soak all the ingredients.
3. Knead the dough again before rolling parathas. Divide the dough into 5 equal balls. Roll out each into circles of 7”-8” diameter. Put little oil on it with spoon and sprinkle little rice flour on it.
4. Make zig-zag folds as shown in the photos. Make a roll.
5. Stick last portion of the roll with oil. Slightly press the roll. Sprinkle little rice flour on it and roll out into circles.
6. Don’t make parathas very thin. Maintain approximately 3mm thickness.
7. Heat a pan and place a paratha over it. Spread some butter round it. Roast both the sides till cooked.
7. Serve hot with any subji or daal.
I haven't eaten Desi food in ages but I wanted to make it for some Aussie friends who love spices. Honestly,just reading names like "Mutter Paneer" made me nostalgic and reminiscent of days when I used to eat this stuff everyday.I am thinking of substituting paneer for tofu. Do you think that'll work?
ReplyDeleteThank you for all the recipes and for my wonderful trip down memory lane.