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Paratha
Created by: Howcan Team
Ingredients
- 2 cups of whole wheat flour
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 3/4 cup of water
Instructions
- In a large mixing bowl, combine 2 cups of whole wheat flour and 1 teaspoon of salt.
- Slowly add 3/4 cup of water and knead the dough until it is smooth and elastic. Add more water if needed.
- Divide the dough into 8 equal-sized balls and roll each ball into a smooth round ball.
- On a lightly floured surface, roll out each ball into a thin circle, about 6 inches in diameter.
- Brush the surface of the rolled-out dough with 1/4 teaspoon of vegetable oil.
- Fold the oiled dough in half, then fold it in half again to form a triangle.
- Roll out the triangle into a thin triangle, about 6 inches in diameter.
- Heat a skillet or griddle over medium heat and place the rolled-out dough onto the hot surface.
- Cook for about 1 minute, or until the bottom is golden brown and small bubbles form on the surface.
- Flip the paratha and cook the other side for about 1 minute, or until golden brown.
- Brush the cooked paratha with 1/4 teaspoon of vegetable oil and flip it again, pressing gently with a spatula to ensure even cooking.
- Cook for another 30 seconds, or until both sides are golden brown and crispy.
- Repeat with the remaining dough balls, stacking the cooked parathas on a plate and covering with a clean kitchen towel to keep warm.
- Serve hot with your favorite curry or yogurt.
Paratha is a popular Indian flatbread that has a rich history dating back to ancient times. This versatile and delicious bread is made by layering and frying dough, resulting in a flaky and flavorful texture. Paratha has its origins in the Indian subcontinent, where it has been a staple in the cuisine for centuries. It is often enjoyed with various curries, chutneys, and yogurt. Some renowned chefs and restaurants in India, such as the iconic Paranthe Wali Gali in Delhi, are famous for their exceptional parathas. The key to a perfect paratha lies in the technique of layering the dough and frying it to achieve a crispy yet tender result. Today, the best parathas can be found in local eateries and households across India, where they are made with love and tradition. Whether it's the classic plain paratha or stuffed versions like aloo (potato) or paneer (cottage cheese), each variation offers a unique and delightful experience for the palate.
30 min
8
180 calories
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