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
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
take out on kitchen towel... and serve
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