.jpg "paratha recipe with step by step photos")
Baldar Paratha is popular as a baldar paratha a multi-layered shallow fried flatbread and is the epitome of cooking art that 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 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 posts due to carelessly typing errors
So I am trying to rectify my all blunders additionally I am also looking forward to my reader's feedback on 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 I am trying to rectify my all blunders additionally I am also looking forward to my reader's feedback on 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 let the go-ahead to learn how to make easy and perfect baldar paratha with step-by-step
Recipe Tips:
- Replace maida flour with wheat flour or mix ½ cup wheat flour and ½ cup maida
- Use ghee instead of oil to knead the dough for more soft and crispy paratha
- Don’t apply too much pressure while rolling out get more visible layers in cooked lachha paratha
.jpg "paratha recipe")
Take a large mixing bowl and sift the flour
Add milk and salt along with oil to the flour
Then add sugar and mix them together, mixing until turns into a crumble then add warm water
Start kneading 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.
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
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
Divide the equal portions of the dough
Give it in the shape of balls
Take one dough ball and flatten it between your palms, start Rolling in a circular shape approx 6-7 inches
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
Lift and fold backward, now hold two ends of the pitted strip and repeat lift and fold backward
Apply some ghee over it, and start rolling the strips like a snail
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
Take one roll coat it with dry flour and roll it gently in a round shape
Heat the skillet/tawa, and place baldar paratha over the hot Tawa, when you see the color is getting to the change of 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 for 2-3 minutes over low-medium heat until nicely golden brown color
Transfer to the plate
Repeat the same process with all remaining paratha balls
.jpg "layer paratha")
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:
- 3 cups, of all-purpose flour
- 1 tsp, sugar
- 1/3 tsp, salt
- 2 tbsp, oil
- ½ cup, of milk
- As required, warm and boiled water
- Ghee, as required
How to make the Baldar Paratha?
- Sift the flour In a large bowl
- Add salt and milk to the flour
- Pour oil and sugar
- Mix the flour with your fingers, until turns to a crumbled texture
- Knead smooth dough by adding warm water
- The addition of water in small quantities as required will prevent you from adding too much water to bind the dough
- The dough should be soft like chapattis
- Grease the surface of the dough with ½ tsp oil
- Cover it with a clean muslin cloth or kitchen towel
- Leave it to set at room temperature for a half-hour
- Divide the equal portion of the dough
- Give each portion the shape of a ball
- Take one dough ball, and flatten it like a disk by pressing it between your palm
- Coat it with dry wheat flour
- Roll out dough in a circular shape approx 6-7 inches in diameter
- Now spread ghee over the entire surface using a brush or your hand
- Sprinkle dry wheat flour over it
- Hold approx 1/3 inch wide strip with your first two fingers, thumb from the top of the rolled raw paratha
- Lift and fold backward such that the top edge remains on top
- Now hold two ends of the pitted strip and repeat the lift and fold backward process until the entire rolled paratha
- Roll it like a snail press and stick the outer end against the roll’s immediate surface
- Prepare remaining rolls
- Take one roll and place it horizontally on the rolling surface
- Coat it with dry wheat flour and roll it gently without applying too much pressure
- And give it a round shape approx 5-6 inches in diameter
- Heat Tawa/skillet over medium flame
- Place the raw baldar paratha on the hot Tava
- When you see tiny bubbles rise on the surface
- Flip it upside down
- Spread 1 tbsp ghee over each side with a spatula
- Cook until both sides get evenly spread golden–brown spots
- Transfer to the plate
- Repeat the process for the remaining dough balls
- Serve them with omelet, kebabs, and tea this kind of meal makes your tummy-filling breakfast
*Not be duplicated, rewritten, or published without permission- Thank you!
Have you any doubts about this blog kindly let me know
EmoticonEmoticon