Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, paratha (indian flatbread). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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. Aloo Paratha is a potato stuffed flatbread that is a popular dish in India.
Paratha (Indian flatbread) is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Paratha (Indian flatbread) is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook paratha (indian flatbread) using 7 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Paratha (Indian flatbread):
- Get 2 cup all purpose flour
- Prepare 2 tsp baking powder
- Get 1/2 tsp salt
- Make ready 1 tbsp shortening
- Get 1/4 cup butter
- Get 1/2 cup vegetable oil
- Make ready 1 cup water
Learn how to make plain paratha with this recipe. To make this easy paratha recipe - a flatbread that makes a simple and tasty side to any Indian food - all you need is whole grain flour, water, salt and ghee. Learn my secret to amazingly soft layers that stay good and. Parathas, Plain Paratha, Basic Paratha Recipe, How to Make Paratha with detailed step by step photos.
Instructions to make Paratha (Indian flatbread):
- Sift flour, baking powder and salt into large bowl.
- Add shortening and massage with hands into flour mixture.
- Add enough water to form a smooth, soft ball of dough.
- Knead well. Cover with a damp cloth and let rest for 30 minutes to an hour.
- Knead again, then divide dough into 6 balls.
- Sprinkle flour onto countertop or cutting board. Roll out to about 6 inches. Spread butter onto flattened dough and sprinkle with flour.
- With a sharp knife, cut dough from center to edge. Roll into a cone shape.
- Press top of cone into the center. With both hands, pull sides down, forming a ball. Pinch ends together on the bottom.
- Leave balls to rest again, covered with a damp cloth for 30 minutes.
- Sprinkle surface with flour and roll out each ball very thin (approx. 1/16 inch).
- Heat 1-2 tablespoon of oil in a large pan between medium and med-high heat.
- Place paratha flat onto pan. Brush top with more oil. Cook 2 minutes, then turn, cooking another 2 minutes.
- 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.
Paratha is a basic Indian unleavened flatbread which is derived from Indian subcontinent. Parathas are homemade Indian flatbreads typically cooked daily to be enjoyed for breakfast, lunch Gently press the paratha with the spatula to help the paratha cook evenly; be sure to press gently for. An India-born cook who teaches classes for New York City's League of Kitchens, Yamini Joshi taught us this reliable paratha—or flaky whole wheat. A paratha (parāṇṭhā) is a flatbread that originated in the Indian subcontinent. Parathas are one of the most popular unleavened flat breads in India.
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