Crispy Puri Paratha Recipe

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 at roadside restaurants and restaurants across 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 Paratha

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

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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.

              

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. 

           

Stuffed Paratha Recipe ( Egg Paratha )

Stuffed Layer Paratha | Egg Paratha || How to make layered Paratha with step-by-step photos.....

Stuffed layered paratha is a simple, delicious flatbread that originated in the Indian subcontinent. Most stuffed parathas are not layered. But I made stuffed layered paratha, which is quite easy to make. Parathas can be eaten for breakfast or as a tea-time (tiffin) snack.

Parathas are one of the most popular unleavened flatbreads in Pakistan, made by baking or cooking whole wheat dough on a Tawa and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis, and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly (much like the method used for puff pastry using a laminated dough technique), or else because of food ingredients.

                               

Lots of stuffings can be filled in dough, such as vegetables, chicken, cheese, dal, or mince, by choice other than

People use different techniques for making stuffed or layered parathas, making paratha uses both the layering technique together with filling into the dough. 

Some stuffed parathas resemble a filled pie, squashed flat and shallow fried, using two discs of dough sealed around the edges, then alternatively using a single disc of dough to encase a ball of filling and seal with a series of pleats pinched into the dough around the top, gently flattened with the palm against the working surface before being rolled into a circle. Most stuffed parathas are not layered...

Here I used spring onion, green chilies, and boiled eggs, adding some spices to make paratha. You can also do variations by using cheese, peas, or shredded chicken. A great tiffin box for the kids. These parathas can be served with ketchup or any spiced sauce and tea, so let's begin with 

                     

If you have tried this Stuffed 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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Tips:

1. To make a perfect, crispy stuffed layer of paratha,  one thing to always keep in mind is that the paratha dough should be soft
2. Using warm milk in kneading makes the dough soft and smooth
3. The paratha dough ball should be thicker than the chapatti/roti dough ball
4. Roll the disc not too thick nor too thin
5. Apply butter on each layer to make your paratha crispy and flaky 
6. Don’t fill too much stuffing; it may tear your paratha
7. 1-2 tbsp of stuffing is enough
8. Use pure ghee on the paratha to make it delicious                       

To prepare this recipe, first, we will prepare the paratha dough. For that, take a large mixing bowl and add all-purpose flour to the ingredients.

                 

Mix well with a spatula or hand till it turns to a crumbly texture. 

Start kneading the dough by pouring warm milk little by little. 

Keep kneading until the dough is formed.

                             

I used 75 ml of milk in kneading.

                     

Keep kneading till you get the smooth and soft texture of the dough.

                 

Put the dough back into the bowl and leave it to rest for at least 15 minutes.

                 

Remove the shells of the eggs and chop them finely.

                    

Then transfer the chopped eggs to another mixing bowl along with chopped veggies, and keep mixing by adding spices.

                       

Take out the dough from the bowl and punch it for a minute. 

          

Divide the dough into equal portions and flatten each ball between your palms.            

Place all dough balls on the plate.

              

Take one dough ball and roll it 8-10 inches into a round shape, apply butter over the disc, then sprinkle flour dust.

              

Place 2 tbsp filling in the center of the roti and fold from the left side, and again apply butter over the folding part along with sprinkled flour. Fold from the right side, and apply butter, then sprinkle. 

                      

Now fold from above and do the same as before; at the end, fold downwards and apply butter, then sprinkle flour.

               

It looks like a square box. Apply butter to the folding sides and sprinkle flour dust, slightly pressing them with the help of your fingers. Don’t use a rolling pin at this stage, just because stuffing may come out of the dough ball.

Repeat the same process with all remaining dough balls and place all prepared dough balls on the tray or plate.
       

Heat the Tawa very well and then place the stuffed paratha on the hot Tawa, flip the paratha after 2 minutes, and apply some ghee over it.

                

First, we will cook each side of the paratha for about 2 minutes on a medium-high flame, then reduce the heat to low and let them cook until nicely golden brown and crisp from both sides.

            

Repeat the same process with all remaining stuffed parathas.                           

Transfer to the serving plate. 

Delicious stuffed layer paratha is ready. 

                                      

Serve hot with tea, ketchup, or sauce.