How to make panjabi bhature style parotha(nan) using wheat flour and no frying?

Question

No frying in oil and not using maida (all purpose flour).

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Answer 1

make a dough using maida butter baking powder knead it with milk only no water heat a tawa make a naan shape wet one side with water and spread over the tawa then turn the tawa on direct flame moving it to brown evenly remember to wet one side with water properly otherwise it will fall when tawa is turned on direct flame & remember wet side should be spread on tawa

Answer 2

Ingredients

The Stuffing for the Paratha:

2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chillies (finely chopped)
Salt, Red Chilli powder and Graram masala as per taste.
Butter

For the cover:

Make dough out of wheat flour as you would do for any parantha/roti.

Method:


Mash the potatoes.
Add all the stuffing items to mashed potatoes and mix it properly.
Make two medium size chapati, add the filling to the one chappati and cover it with the second one.
Now roll it slightly.
Put it in a pre-heated oven at 450 degree (broil). (Cover top tray with aluminium foil for easy baking)
When top side is done change the side and keep a check (till properly baked)
Spread butter over it.
Serve hot with yogurt.

Answer 3

Ingredients:
5 cups white refined flour ( also known as Maida in Punjabi)
1 cup yogurt
1 tsp salt
2 tsps ghee
2 tsps sugar
1/2 tsp yeast OR 1 tsp baking soda
Instructions:
1. Sieve the flour and salt together.
2. Mix the yeast with half a cup of luke warm water and keep aside for ten minutes.

3. Mix the ghee (clarified butter) and the sugar with the flour.
4. Add the yogurt and dissolved yeast or the baking soda.
5. Add little more luke warm if necessary.
6. Knead well until the dough becomes soft and pliable.

7. Cover it with a wet cloth and keep aside for four hours.
8 .Heat the ghee in a frying pan.
9. Make small balls and roll them, spread a little with your palms to make it bit elongated ( tear shaped) and fry in hot ghee until golden brown.
10. Serve hot with "Channa" also known as "Punjabi Choley" (chickpea curry).

Answer 4

bhatre and parontha are two different things altogether. parontha can be either made from maid or wheat flout, but bhatura can only be made with maida and HAS to be fried.

Answer 5

this is known as tandoori stuffed patantha for this you have to arrange a tandoor otherwise if some tandoori dhaba is there nearby your locality you go there they will prepare naans from the loft and stuffing's you bring from your home

Answer 6

Insted of frying, please try to grill or toast it.

Answer 7

No please.
No thank you.
So......
No answer from my side sohniye.