Description
It is one of the most popular
unleavened flat-breads in Pakistan cuisine .The paratha dough
usually contains ghee or cooking oil which is also layered on the
freshly prepared paratha. puff paratha is the perfect substitute of
puff pastry. It is easy to bake and has a nice crispy, flakiness
for the textural treat.
A paratha can be eaten simply
with a blob of butter spread on top or chutney, a spicy sauce made
from yogurt and fresh herbs, but it is best served with pickles and
yogurt. Some people prefer to eat it with tea, often dipping the
paratha into the tea, party food or snacks for children
.
Our parathas (pan-fried Indian
flatbread) are truly a treat. Crispy and flaky, they go well with
most Indian dishes, whether a gravied curry or a dry
stir-fry.
The name of the paratha is
taken from the stuffing used to make the paratha. E.g. In aloo
paratha the stuffing is of spiced mashed potatos. The parathas are
usually cooked in ghee but as an alternative you can use oil too.
They are usually accompanied with tea, raita, pickle, dal makhani,
curd or butter.
My recipe produces a result
thats not just crispy and layered and flaky and uber-delicious
(exactly what a Khasta Paratha should be), but its also easy enough
that a child could make it:
1.Take out the paratha from
package , no need thaw here.
2. Heat the pan, no need add
oil or salt, flip again a couple of times until the paratha
swelling and become golden brown.
3.Take out the paratha and feel
the good taste , could be served the plain paratha hot with dal
makhani or mango pickle or green chilli pickle or any vegetable
curry.
Parotta making used to be an
all day affair,but ours are instant food that could be served with
chicken curry or mutton kuzhambu.
Paratha, which translates to a
flaky flatbread, is a unique treat that just begs to be torn apart
with your fingers, dunked into a spicy curry, then popped into your
mouth.
Heres the recipe. Enjoy, all
!
It
is one of the most popular unleavened flat-breads in Pakistan
cuisine .The paratha dough usually contains ghee or cooking oil
which is also layered on the freshly prepared paratha. puff paratha
is the perfect substitute of puff pastry. It is easy to bake and
has a nice crispy, flakiness for the textural treat. A paratha can
be eaten simply with a blob of butter spread on top or chutney, a
spicy sauce made from yogurt and fresh herbs, but it is best served
with pickles and yogurt. Some people prefer to eat it with tea,
often dipping the paratha into the tea, party food or snacks for
children .
Our parathas (pan-fried Indian flatbread) are truly a treat. Crispy
and flaky, they go well with most Indian dishes, whether a gravied
curry or a dry stir-fry.
The name of the paratha is taken from the stuffing used to make the
paratha. E.g. In aloo paratha the stuffing is of spiced mashed
potatos. The parathas are usually cooked in ghee but as an
alternative you can use oil too. They are usually accompanied with
tea, raita, pickle, dal makhani, curd or
butter.
My recipe produces a result thats not just crispy and layered and
flaky and uber-delicious (exactly what a Khasta Paratha should be),
but its also easy enough that a child could make
it:
1.Take out the paratha from package , no need thaw
here.
2. Heat the pan, no need add oil or salt, flip again a couple of
times until the paratha swelling and become golden
brown.
3.Take out the paratha and feel the good taste , could be
served
the plain paratha hot with dal makhani or mango pickle or green
chilli pickle or any vegetable curry.
Parotta making used to be an all day affair,but ours are instant
food that could be served
with chicken curry or mutton kuzhambu.
Paratha, which translates to a flaky flatbread, is a unique treat
that just begs to be torn apart with your fingers, dunked into a
spicy curry, then popped into your mouth.
Heres the recipe. Enjoy, all !
