Paratha (Indian flatbread)
Paratha (Indian flatbread)

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, paratha (indian flatbread). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Lacha Paratha (Flat Layered Bread) by Manjula. Paratha (Chapati) - Indian Flat Bread Recipe. Parathas (pan-fried Indian flatbread) are truly a treat.

Paratha (Indian flatbread) is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Paratha (Indian flatbread) is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook paratha (indian flatbread) using 7 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Paratha (Indian flatbread):
  1. Take 2 cup all purpose flour
  2. Take 2 tsp baking powder
  3. Prepare 1/2 tsp salt
  4. Make ready 1 tbsp shortening
  5. Make ready 1/4 cup butter
  6. Make ready 1/2 cup vegetable oil
  7. Get 1 cup water

Aloo Paratha is a potato stuffed flatbread that is a popular dish in India. Parathas (Indian flatbreads) are very popular in India and are typically served for breakfast. Aloo Paratha is a popular Indian potato-stuffed flatbread recipe that is very easy to make and so delicious! It's crispy, flavorful and perfect to serve as an appetizer, side dish, savory breakfast, dinner.

Instructions to make Paratha (Indian flatbread):
  1. Sift flour, baking powder and salt into large bowl.
  2. Add shortening and massage with hands into flour mixture.
  3. Add enough water to form a smooth, soft ball of dough.
  4. Knead well. Cover with a damp cloth and let rest for 30 minutes to an hour.
  5. Knead again, then divide dough into 6 balls.
  6. Sprinkle flour onto countertop or cutting board. Roll out to about 6 inches. Spread butter onto flattened dough and sprinkle with flour.
  7. With a sharp knife, cut dough from center to edge. Roll into a cone shape.
  8. Press top of cone into the center. With both hands, pull sides down, forming a ball. Pinch ends together on the bottom.
  9. Leave balls to rest again, covered with a damp cloth for 30 minutes.
  10. Sprinkle surface with flour and roll out each ball very thin (approx. 1/16 inch).
  11. Heat 1-2 tablespoon of oil in a large pan between medium and med-high heat.
  12. Place paratha flat onto pan. Brush top with more oil. Cook 2 minutes, then turn, cooking another 2 minutes.
  13. Lightly pound with two wooden spoons or spatulas until flaky. Place onto to paper towel on a plate. Pile remaining paratha on top of each other as they finish cooking.

These everyday Indian flatbreads are are a must have to enjoy with delicious curries & dals. Gently press the paratha with the spatula to help the paratha cook evenly; be sure to press gently for a soft. Although the flatbread originated in Peshawar, Pakistan, it has spread throughout The southern Indian version is called parotta. Another way of eating paratha is to roll it into a pipe and dip it into tea. A paratha (parāṇṭhā) is a flatbread that originated in the Indian subcontinent.

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