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 !
