Crispy yet flaky, these home made parathas are perfect for most Indian dishes. Quick to make, the flakier and more layered they are, the better. However how crispy you make them is up to you.
Known by a number of different names such as parantha, forota, parauntha, prontha, parontay, porota, palata and farata these are a fantastic treat for any dish
Ingredients ##
3 cups, that’s approximately 450g of plain all-purpose flour
2 teaspoons or 12 grams of salt
1 small egg, around 50 grams, whisked (optional)
3/4 cup, that’s 200ml of water
Ghee (Butter)
Method ##
1. roughly mix the flour and salt in a bowl. Add the egg and water and mix gently with your fingers to make a dough. you don’t want it too soft or too hard so adjust the water as required
2. once mixed cover the dough with plastic wrap and let it rest for around 30 minutes in the refrigerator
3. once relaxed, flour your work surface and divide the dough in four parts then roll each of them into balls
4. one at a time roll into 6-8-inch circles using as much flour as needed to stop them sticking to your rolling pin. I find it easier to get good circles if you roll the middle of the dough, turn the dough a little then do the same 5. again. Keep repeating this until you have your circle
6. cover the entire dough circle with ghee, normal butter or oil then sprinkle all over with flour
7. make a slit from the centre to one edge and like the minute hand sweeping a clock roll the dough circle into a cone shape
8. stand it up like a traffic cone and squash it flat with the palm of your hand before repeating the process for the other 3 dough balls
9. refrigerate the dough pieces for around 15 minutes as this makes the final part easier
10. finally, roll into 6-8-inch circles again and stack them on a plate applying flour in between the layers. Your paratha is now ready to be fried or stored in the fridge until needed
11. to finish dust off the flour, add a little ghee, normal butter or oil to a a pan and fry on a low to medium heat for 2 minutes each side until the layers rise and the spirals start to lift apart
12. if you're going for a full on calory fest then brush with more ghee or butter and enjoy with your favourite dish
#shorts #paratha #parantha #forota #parauntha #prontha #parontay #porota #palata #farata
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12 сен 2024
