A good recipe for parantha?

Question

I need a good recipe for parantha. Aloo parantha and cauliflower parantha would be even better. Thanks!

Answer 1

Plain Paratha (Pratha) Recipe
Paratha is flat bread fried on the griddle About Paratha . We will make plain (No Stuffing) Paratha.


Ingredients
1. Atta (1 Pound): 3½ Cups
2. Salt: 1 teaspoon
3. Ghee: 2 Tablespoon
Substitute: Vegetable shortening
4. Water: 1¼ Cup



Melted Ghee for brushing layers, and frying

Atta for dusting to roll out dough



Method
Step 1 Making Dough
1. Sift Atta and Salt
2. Cut-in Ghee. Mix well till it all resembles like crumbles.
3. Add water little bit at a time and knead to make dough.
4. Gather dough into a ball. Cover it with damp kitchen towel or a plastic film wrap. Let it rest about one hour at room temperature.

6. Divide dough into 8 parts. Roll each part into a ball. Each dough ball will make one Paratha.



Step 2 Rolling Paratha
Roll out dough ball into a 6" round disc about the thickness of two Nickels (5ç coins). If you want to make layered Paratha, see following

Triangular

Square

Spiral



Step 3 Frying Paratha
Heat the griddle (Tawa). Put a test bread about the thickness of a Dime (10¢ coin) on the Tawa. If the bread sticks to griddle, you need to increase heat. If the bread gets brown spots too quick, it is too hot. It should develop brown spots on the underside in about 30 seconds. Now the Tawa is ready. The Paratha is cooked in four steps

1. Cook the rolled out Paratha over griddle for about 45 seconds to 1 minute. Lift the corner of the Pratha with Turner. The underside should have a few brown spots.

2. Turn it over and cook another 45 seconds to 1 minute. Baste the top (cooked surface) with Ghee.

3. Turn it over, cook the basted surface another 45 seconds to 1 minute. Baste the top (cooked surface) with Ghee.

4. Turn it over, cook the newly basted surface another 45 seconds to 1 minute.


Yogi's Notes
Don't baste a surface which has not been cooked yet.


Aloo Paratha

Ingredients

1. 2 Cups wheat floor.
2. Salt to taste.
3. Sugar.
4. Oil.
5. 2-3 Potatoes.
6. Chilli powder.
7. Cumin seeds.
8. Water to knead.

Method for Dough:


Mix the dry flour properly with salt and sugar.
Then add little oil.
Knead with water.
Make soft pliable dough, keep for 30 minutes before using.
Make small balls.
For filling:


Boil the potatoes and peel the skin.
Mash the potatoes nicely.
Add a pinch of salt, chilli powder and cumin seeds.
After adding all of the above Mash again.
Method to prepare parathas:


Take a small ball of dough and roll a thick roti about 4" diameter.
Place a handful of filling at center.
Brings the ends to the center from 4 or 5 points.
Overlap ends so they do not leave an opening.
Press gently, dust with dry flour, and proceed to roll.
Frying the parathas:


Heat a heavy griddle, place paratha on it.
Allow one side to cook have brown golden patches.
Turn repeat for other side. Drizzle some oil and flip.
Drizzle oil on other side. Sizzle till done.
Serve hot with Tomato Ketchup, Chutneys.


Gobhi Paratha

Ingredients

1 cup of grated gobhi(cauliflower)
3 cups of wheat flour for paratha
4 green chillies
2 spoons butter
1 spoon salt
corriander leaves

Method:


Cut the chillies into very small pieces.
Take wheat flour in a vessel, add grated gobhi, cut chillies,butter,corriander leaves and salt.
Mix all this with warm water , in such a way that you must be able to make paratha/roti with the dough.
Take small pieces of dough and press it with roti maker into round paratha.
Place the non-stick tawa on the stove . After heating, place the paratha on it and add 1spoon of oil on either sides of paratha.
Keep it on the tawa until it becomes brown on both sides by repeatedly changing the sides.
Serve this hot with some pickle.

Answer 2

You could stuff almost any thing in paranthas, depending on your creativity.
some tips for making the paranthas savoury , and nutritious.
always use cleared butter, as they do in rajasthan and punjab, to fry the parathas, instead of oil.
you can make cleared butter, or desi ghee at home, by evaporating butter on low flame.
for stuffing, use half -boiled vegetables, mashed but not smashed, and flavour them with slit an deseeded green chillies, salt, turmeric powder, coriander leaves chopped , and cumin seeds powder.
or you can give a tadka to the filling beforehand in some oil, with cumin seeds , and use it when a little cool.
four for the cover should be whole wheat atta, and not maida.
knead the dough soft, with 1 tea spoon oil, and salt to taste, atleast 1 hour before making the parathas.
take a small ball, shape it into a bowl with your fingers, stuff, and close skillfully.
flatten a little in your palms, put it on the polpat and with the use of a rolling pin, roll out a paratha, which is neither thick, or like a phulka.
on a preheated griddle, but not too hot, fry the paratha, by using cleared butter, on both the sides, on medium fire,
use a flat wooden spoon to press it slightly, so it cooks well.
serve with any pickle, yogurt and raita.

Answer 3

You want to make paratha. Now you have to choose which paratha, is it stuffed paratha or plain paratha. If it is plain then it is verity simple but if it is stuffed then what stuffing you are putting in. Is it Potato (Aloo) or any other thing, then first of all smash the aloo or potato gently so that it can be put inside atta without breaking. Put some masala (spices). Prepare atta either of wheat or beshan or anything take small quantity and put the masala as prepared and convert it into chapati. Put Tawa (non stick pan) and put the chapati on hot non stick pan when you find that it is being roasted then reverse it and put oil or ghee on the reversed side then again reverse the chapati put some ghee or oil as the case may be and when it is ready to eat remove the same and keep it in a different pot.

Answer 4

Cauliflower Parantha
http://www.bawarchi.com/contribution/contrib3677.html

Aloo Parantha
http://www.recipedelights.com/recipes/breads/alookaparantha.htm

Answer 5

Parantha - These breads, called paranthas, are flaky and somewhat more elaborate than chappatis or rotis. The dough is rolled out and brushed with ghee or oil folded and brushed with ghee or oil again and folded again to form a layered slice. This is then rolled out again. this is then put on a hot griddle and brushed with oil. The heat makes the layers of dough swell and puff, resulting flaky, pastry like flat breads. They may also be used as snacks, lunch-box favorites, light brunch items or traveling munching companions. Allow 1 or 2 per person.

paratha_allu.jpg (12832 bytes)
Ingredients:
2.5 cups chappati flour
1 cup water at room temperature
1 cup chappati flour in a large plate for dusting the dough while rolling it out
ghee for brushing the bread

Method to roll out the dough
Prepare Basic dough and allow to rest for 1 1/2 to 2 hours. To make triangular-shaped paranthas, divide the dough into peach-size balls. With a rolling pin, roll out 1 ball to a circle 5 inches in diameter.

Brush the circle of dough with ghee, and fold in half to from a crescent then brush again with ghee and fold into a triangle. Seal the edges well. Dust the parantha with finely sieved whole wheat flour and roll into a large, flat triangle or round parantha. Try to make the edges slightly thinner to ensure uniform cooking. Rather than shaping all the parathas at one time, cook each one as the next one is rolled out.

Method of cooking the parantha
Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, brush ghee over the surface of the parantha and turn it over. Repeat the process of brushing the parantha on the other side. Keep flipping it over till both sides are browned and spots appear on the parantha. With experience the parantha will puff on the tawa.
To keep the paranthas warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot.

Answer 6

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Answer 7

mughlai parantha

kneed the soft dough combining 2 cup flour 2 tsp oil little salt about 1 cup milk if required can use water also now rest the dough for about 1/2 hour in the mean time make a filling of keema or patatoes if you are veg . saute chooped onion green chilli now and keema or boiled potatoes and dry roast till done add garam masala powder and let it cool .

roll out two thin chapaties with the dough and generously bruch with beaten egg and oil tava and put it on tava spread the filling now roast another chapati coat it with egg and cover the chapati (with the filling) and press it aplly little ghee and roast it .
serve it with raita.

Answer 8

Boil & mash patatoes/grate cauliflowers/ add green dhania grated ginger, finely chopped onion(optional) finely cut green chillies, little salt as per taste, red chilli powder to the potatoes or cauliflower and keep aside. Knead flour as for Roti. Take a ball of kneaded flour and in the centre of the ball put some concentrate ghee (desi ghee) and again make it into ball. Please take care that the ball of flour with ghee in it is evenly made. Roll out the ball of flour upt o 1/4th of size of paratha and keep aside, take another ball of flour and roll out the size as done earlier, put filling of potato or cauliflower and cover with already rolled out flour. Press the edges and gently roll out in the middle also. Heat Tawa and touch a little ghee on it, put paratha on medium flame, turn side and put ghee around the pratha and with a laddle press the edges and at the centre of pratha gently so that the entire pratha is evenly golden brown,Take it on plate and serve hot with butter or dahi as per taste.

Answer 9

I know a website for all the Indian recipes..try this link.
www.ndtv.com. Good luck.

Answer 10

http://www.bellaonline.com/subjects/5828.asp

great website: has recipes for aloo paratha, gobi (cauliflower) paratha, mooli paratha, paneer paratha, methi paratha...

Now you got me craving parathas! Straight off the tawa, hot & buttery! YUMMY!