Sunday, April 22, 2012

Rawa Maida Paratha (Semolina pan fried bread) recipe by morEwish





Updated May '2019

Sometimes we do crave for food that’s really not part of our everyday menu. Well, I’m talking about Rawa Maida Paratha, which is a thing of immense joy that’s super delicious. The key to getting the perfect paratha lies in kneading the dough with warm water, letting the dough rest for the gluten to develop, shaping and rolling, and also in stretching the dough as thin as possible so that more layers can be incorporated. If you have ever made your own puff pastry or croissants, you will sense some déjà vu. The whole idea is to roll the dough as thin as possible and then create layers. Finally, cook this paratha with lots of oil/ghee.








Video in Urdu:


Video in English:



Ingredients:

Flour 2 1/2 cup (this time I used bleached for whitish restaurant look)
Salt 1 tsp (to taste)
Sugar 1 - 2 tsp
Ghee (clarified butter) 2 tbsp for dough + for frying
Milk 1 cup
Water for kneading
Semolina 4-5 tbsp


first make a dough with flour, add salt, ghee and sugar and make a dough with milk... then add water sparingly and make a soft dough.... then knead 5- 10 minutes 


Then leave that dough covered to rest


then make balls... roll it... spread ghee over it... n then sprinkle semolina over it lavishly... around 1-2 tsp


give that rolled paratha a cut as seen in the picture... then start rolling around


make a cone shape


press that cone from the broader side down


press and make paira kind


 roll again and fry it on griddle with clarified butter or any oil of you choice



 take out on kitchen towel... and serve



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