Baldar Paratha Recipe - Yummy Traditional

Baldar Paratha Recipe


baldar-paratha-recipe-with-step-by-step-photos

Baldar paratha | Layered paratha || How to make baldar paratha with step by step photos

Baldar Paratha is popular as a baldar paratha a multi-layered shallow fried flatbread, is an epitome of cooking art which tells us how can we make delicious and tempting food from unassuming ingredients by just deploying a new technique in its preparation. 

This step by step photo recipe and an easy unique technique and provide detailed instructions to help you make perfectly balder paratha
I won’t say am now perfect but am in the learning process and still learning new things, tips, and tricks all alone without any help except Allah's help, I also admit have made a lot of mistakes in my post due to carelessly typing errors
                                           
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So I am trying to rectify my all blunders additionally I am also looking forward from all my readers to the feedback of my recipes because I didn't get any single comments :( so waiting for your comments if you like or not to like in both conditions 
So lets the go-ahead to know how to make easy and perfect baldar paratha with step by step 

Recipe tips:
  1. Replace maida flour with wheat flour or mix ½ cup wheat flour and ½ cup maida
  2. Use ghee instead of oil to knead the dough for more soft and crispy paratha
  3. Don’t apply too much pressure while rolling out get more visible layers in cooked lachha paratha 

baldar-paratha

Take a large mixing bowl and sift the flour 

sift-the-flour-into-the-bowl


Add milk and salt along with oil to the flour

add-salt-and-milk-into-the-flour
add-oil-into-the-flour


Then add sugar and mix them together, mix until turns into a crumble and then add warm water


add-sugar-and-mix-the-flour
mix-the-flour-until-turns-into-crumble

Start kneading to the soft dough by adding water little by little, I would like to strongly advise taking the time to do this and not throwing all the water in at once. This step can make all the difference. slow and steady.


kneading-as-the-soft-dough-by-adding-water-little-by-little
slowly-add-water-into-the-flour


Take your time to keep kneading and adding the water until all the dough comes together about 10-12 minutes, then with a wet hand press it down  and fold the dough
Repeat these steps until the dough becomes soft and smooth, and bounce back when you poke your finger in it the dough should not be sticky


kneading-the-dough
press-the-dough-down

    Grease the dough surface with a bit of oil and put it into the bowl to cover the clean muslin/kitchen towel for about 15 minutes

    grease-the-dough-with-oil


    Divide the equal portions of the dough

    divide-the-portion-of-the-dough

    Give it to the shape of balls

    give-it-to-shape-of-balls


    Take one dough ball and flatten it between your palms, start Rolling in a circular shape approx 6-7 inches  


    flatten-dough-balls-between-your-palm
    starting-roll-out-the-dough-balls


    Now spread ghee over the entire surface, sprinkle dry flour over it and hold both edges 1/3 inch wide strip with your first two fingers


    spread-ghee-over-entire-surface
    sprinkle-dry-flour-over-roti


    Lift and fold backward, now hold two ends of the pitted strip and repeat lift and fold backward 


    lift-and-fold-backward
    repeat-the-same-process-till-the-end-of dough-strips

    Apply some ghee over it, start rolling the strips like a snail 


    apply-ghee-over-strips
    start-rolling-the-strips

    Press the end gently in the middle, dust some dry flour on the rolling surface, and press the snail roll gently with the hand
    Repeat the same process with all remaining balls  


    dust-the-dry-flour
    press-the-snail-roll


    Take one roll and coat it with dry flour and roll it gently in the round shape

        start-rolling-paratha

        Heat the skillet/tawa, place baldar  paratha over hot Tawa, when you see color is getting the change of bottom surface 


        heat-the-tawa
        when-you-see-colour-is-getting-change-of-paratha-bottom-surface


        You can see tiny bubbles rise on the surface then flip the paratha and apply ghee with the help of a spatula, cook each side 2-3 minutes over low-medium heat until nicely golden brown color 

        tiny-bubbles-rise-on-the-surface-of-paratha
        cook-paratha-each-side-for-2-3-minutes


        Transfer to the plate 

        transfer-to-the-paratha-on-plate


        And repeat the same process with all remaining paratha balls


        repeat-same-process-with-all-paratha-balls

        You can see crispy layers on top of paratha, look crispy and delicious in taste_Serve it with omeletkebabs, and tea 


        baldar-paratha-recipe





        This is popular as a baldar paratha a multi-layered shallow fried flatbread, delicious and tempting food from unassuming ingredients by just deploying a new technique

        Ingredients:
        1. 3 cups, all-purpose flour
        2. 1 tsp, sugar
        3. 1/3 tsp, salt
        4. 2 tbsp, oil
        5. ½ cup, milk
        6. As required, warm and boiled water
        7. Ghee, as required 
        How to make the baldar paratha? 
        1. Sift the flour In a large bowl 
        2. Add salt and milk to the flour
        3. Pour oil and sugar
        4. Mix the flour with fingers, until turns to crumble texture
        5. Knead smooth dough by adding warm water 
        6. The addition of water in small quantities as required will prevent you from adding too much water to bind the dough
        7. The dough should be soft like chapattis
        8. Grease surface of dough with ½ tsp oil
        9. Cover it with a clean muslin cloth or kitchen towel
        10. Leave it to sets at room temperature for a half-hour
        11. Divide the equal portion of the dough
        12. Give each portion shape of a ball
        13. Take one dough ball, flatten it like a disk by pressing between your palm
        14. Coat it with dry wheat flour
        15. Roll out dough in a circular shape approx 6-7 inches in diameter
        16. Now spread ghee over the entire surface using a brush or your hand
        17. And sprinkle dry wheat flour over it
        18. Hold approx 1/3 inch wide strip with your first two fingers, thumb from the top of the rolled raw paratha
        19. Lift and fold backward such that top edge remains on top
        20. Now hold two ends of the pitted strip and repeat lift and fold backward process until the entire rolled paratha
        21. Roll it like a snail press and stick outer-end against roll’s immediate surface
        22. Prepare remaining rolls
        23. Take one roll  and place it horizontally on the rolling surface
        24. Coat it with dry wheat flour and roll it gently without applying too much pressure
        25. And give it to a round shape approx 5-6 inches diameter
        26. Heat Tawa/skillet over medium flame
        27. Place raw baldar paratha on the hot Tava
        28. When you see tiny bubbles rise on the surface
        29. Flip it upside down
        30. Spread 1 tbsp ghee over each side with a spatula
        31. And cook until both sides get evenly spread golden –brown spots
        32. Transfer to the plate
        33. Repeat process for remaining dough balls
        34. Serve them with omeletkebabs, and tea this kind of meal make your tummy-filling breakfast
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