Showing posts with label Paratha and Roti. Show all posts

Crispy Puri Paratha Recipe

puri-paratha-recipe-with-step-by-step-photos

Crispy Puri Paratha | Puri Paratha || How to make Puri Paratha with step-by-step photos

Puri Paratha is a layered, traditional, and crispy deep-fried flatbread, made with a few ingredients: plain flour, ghee, semolina, and salt. This puri paratha is one of the most popular recipes in Pakistan. This puri paratha is easily available in all roadside restaurants and restaurants in Pakistan.

This recipe is prepared in two ways. Firstly, knead the soft dough and rest it for at least 2 hours. Then roll it out and apply ghee paste inside the roti and fold it like a paratha, and then again rest it by applying oil over the dough balls to make them crispy and crunchy.

Finally, deep fry them like apuri. This recipe is a combination of paratha and puri. This is the reason it is called Puri Parath. a

Here, I used some semolina to make crunchy paratha, but if you don’t like crispiness in paratha puri, you can skip the semolina from the recipe. Poori paratha is usually served with Barbecue items. Well, this puri paratha goes well with tea or an omelette. Personally, I love to have it with tea_ This delightful Main Course recipe of Puri Paratha can be ready in approximately 30 minutes and is good to serve around 2-4 People.

More Fried Recipes:
Plain kachori
Dal kachori
Gol gappy

If you have tried this Puri Paratha Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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In a large mixing bowl, sift the flour, then add semolina, ghee, and salt. Mixx thetogether. Rub the flour with semolina and ghee until it turns to crumble.

Now start kneading the dough by adding water little by little to a soft dough.

start-kneading-by-adding-water-little-by-little

Apply a little oil over the dough and leave it to rest for around 2 hours

Cover the dough with plastic cling wrap or a kitchen napkin.

Meanwhile, in a small bowl, take plain flour and ghee

Mix them together very well and set them aside.

Punch the dough down and apply some oil to the dough. Make 4 equal balls out of the dough.

Give it a dough ball shape and place it on a tray/plate.

Spread some oil on the working surface, take a dough ball and roll the thin roti around 10-12 inches in a round shape. Apply the prepared ghee paste on it

Roll it like a rope, and then again apply the paste over the rope, and then fold it like a snail, pressing the end gently in the middle. Slightly press the paratha ball, and place it on a tray or plate.

Repeat all the processes with the remaining dough balls, prepare all paratha balls,s and place them on a tray. Aga, apply some oil over prepared puri balls and let them rest for around 20 minutes.

Take a prepared paratha dough and roll it into a round shape, 6- 7 inches in size

Meantime heat the oil or ghee in the wok.

Slide a puri paratha in hot oil and fry one side for 2 minutes on medium-high heat. Flip the puri and keep frying until a light golden colour. Transfer to the brown paper or kitchen paper to remove excess oil.

Puri paratha is cut into four pieces.

Now transfer to the serving plate.

And serve with tea, kababs, or barbecue items

Aloo Paratha Recipe

Sana Rasheed Add Comment

Aloo Paratha | Stuffed Paratha || How to Make Aloo Paratha Recipe with step-by-step photos

Aloo Paratha is made from unleavened dough that is stuffed with a mixture of spicy mashed potatoes. The dough is rolled out and cooked on a hot Tawa with butter or ghee. It is typically served with butter, chutney, and yogurt. My aloo paratha recipe is simple and straightforward—

This is a dish commonly made in households across Pakistan. It consists of boiled mashed potatoes mixed with spices, which are then stuffed into the dough before being rolled out and pan-fried.

A type of stuffed flatbread is a delicious and satisfying breakfast option, especially when paired with hot coffee or tea. It's also a great choice for iftar, served alongside raita and chutney. You can adjust the spice level of the paratha to your preference, adding more or less salt and red chili powder according to your taste.

Also, you can cook the potatoes with some oil and temper them with cumin before adding all the spices. It just varies from person to person. I straightaway added all the crackle spices, roasted spices, powder spices, and green spices to the grated potatoes. There’s no right or wrong way here to make aloo paratha; it always tastes good no matter how you make it. So, let the go-ahead.

Tips to make a good Aloo Paratha:

The key to making a good paratha lies in kneading a soft dough and rolling the paratha evenly. Once you have that down, you can stuff it with your favorite ingredients—spiced potatoes, in this case—and then fry it on medium-high heat.

Make sure that your tawa (skillet) is hot before placing the paratha on it. If it's only medium hot, the paratha will take longer to cook, resulting in a texture that is "not so soft."

This paratha is also vegan. While many people enjoy their parathas made with ghee, you can substitute oil for frying if you want to keep it vegan. I love ghee, but when it comes to my parathas, I prefer using oil.

If you have tried this Aloo Paratha, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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First, take all ingredients and prepare all veggies like potato, ginger, coriander leaves, and green chili.

Dry roast all whole spices, coriander and cumin seeds, pomegranate seeds, whole red chili, and black peppercorn on low flame for 2 minutes

Grind roasted spices coarsely and set aside.

Take 2 cups of the flour along with salt in the bowl/tray.

Start kneading the dough till the dough is formed.

Cover the dough with a kitchen towel and rest it for 15 minutes. Set aside...

Heat the oil in the frying pan, and add mustard seeds, and let them crackle for 10 seconds, and then add chopped green chilies, and grated ginger with curry leaves, and fry them with oil for 1-2 minutes.

Add spices to the mashed potato, mix them well, transfer tempering ingredients along with roasted spices to the potato mixture, and mix them very well. well

Keep mixing by atheurther remaining ingredients.

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Leave it for 10 minutesto rest, then cover the lid.

Then make an equal-sized ball of potato dough.

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Divide the equal portions of the dough.

Give them all into ball shapes and flatten them between the palms.

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Take one dough ball at a time, spread it with the help of a finger, and apply a little oil/ghee. Roll the dough like a thick rope and fold it like a snail shell.

Repeat the same process with all remaining dough balls.

Now take one paratha ball at a time and roll it about 2-3 inches in a round shape. Place one potato ball in the center of the rolled ball. Bring all the edges together and pinch to seal the edges.

Repeat the same process with all remaining stuffed balls.

Flatten the stuffed ball using your hands, using your rolling pin, and roll the dough to a circle of 7-8 inches in diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn around automatically.

Transfer the rolled paratha onto the hot Tawa.

Cook the side for a minute or two and then flip over, apply oil [around 1/4 teaspoon] on the half-cooked side, and flip again.

Now apply oil on the other side as well. Press with a spatula and cook the paratha till both sides have golden brown spots on them.

Repeat the same process with the remaining stuffed balls.

Aloo paratha is ready to serve with raita, chutney, and pickle

Onion Paratha Recipe (Pyaz Paratha)

Sana Rasheed Add Comment

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Pyaz Paratha | Onion Paratha || How to Make Pyaz Paratha with step-by-step photos

Onion Paratha is a delicious, simple, flaky, and crispy layered paratha stuffed with onion and a few spices that make it a quick and easy paratha for the best sehri menu.

I often make different types of parathas at home, and many of these paratha recipes have been shared on my food blogs, such as dal paratha, aloo paratha, egg paratha, stuffed layered paratha, gobi paratha, keema paratha_

I prepared this paratha with fine flour, but if fine flour is not available in your area, then it can be made with maida also.

This paratha can be had for breakfast, a quick brunch or lunch, and also for sehri. Accompanied by a side vegetable dish or raita, these parathas make for a complete meal

This recipe is easy to prepare, and they also make a good tiffin box snack or lunch.

If you have leftover whole wheat dough, then you can also make these parathas easily. You can fry the paratha with sunflower oil, olive oil, butter, or ghee-clarified butter. So let’s begin.

If you have tried this Onion Paratha Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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In a deep bowl, add lukewarm water along with salt and yeast.

Stir to mix well for a minute.

Then add fine flour to the mixture, and mix well with the water mixture.

Start kneading to a soft douguntil it becomes soft. Add oil over the dough,h and wrap the dough with the plastic cling or a damp cloth. Now leave the dough to rest for around 30 minut.es

Meantime peel and cut the onion into slices, and sprinkle some salt on the onion. Set aside.e

Punch the dough once again and divide it into equal portions.

Take a dough ball and roll it into a thin sheet as much as you can

And apply melted butter over the entire sheet with the help of the brush, and then sprinkle some black and white pepper along with onion slices and coriander leaves.s

Then start rolling the sheet like a thi,n longrope. Again,n apply butter over the rope, and fold it like a snai.l

Apply butter all over the stuffed dough ball and cover it with the plastic sheet. Prepare all stuffed dough balls and do the same as before

Grease your hand with the oil or grease. Take one prepared stuffed dough ball and spread it into a round shape with the help of fingers around 6-7 inches and pierce it with the help of a fork.

Heat the skillet/griddle on a high-medium flame. Put the paratha on the hot griddle/skillet. And fry it from both sides by applying butter or ghee on a medium-high flame.e