Friday, March 23, 2012

warqi parathay (layered fried bread)

Paratha is fried flat bread originated in Sub-continent... it is most popular bread in desi cuisine and is made by pan frying dough on tava/griddle.... It usually served in breakfast and with special bar-b-que kababs...

It has very few ingredients, but some of you usually find layering tricky... so I am posting detail explanation.. so ingredients are:

All purpose flour - 250 gm (1 1/4 cup) (i used unbleached flour... but for these kind people usually prefer using bleached one... so its totally upto you) 
salt - 1 tsp
oil 3 tbsp
water for kneading
oil/clarified butter (ghee) - for frying

Mix all ingredients in a mixing bowl... and knead it with water...when it takes a shape...put it on a flat surface  and knead it for 5 - 10 minutes

knead your dough with palm... after few minutes your dough will come in smooth look...

Cover and leave it to rest.. leave it for minimum an hour

Now, Layering... today I am showing two techniques

First, half dough in two balls, take one ball...roll it in dinner size plate

Brush oil on that, sprinkle dry flour over it and then cut two inch broad strips

Roll the individual strips

put the each strip vertically

Now, press each rolled piece...

Roll each ball around 1/4 inch thick

Pan fry it with clarified butter(ghee)/oil

Second technique for layering is... make balls... roll in any shape... brush it with oil and sprinkle dry flour.. and roll like picture below...

then, roll like a ball shape again

it will look like this

Roll and give it a shape..

Fry it... you can clearly see the layers... right now..

There you go... have them in breakfast with eggs... or have it with my given recipe of malai boti or any kababs...or with tea... and Enjoy

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