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

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.

              

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. 

           

Easy Eggless Nankhatai Recipe

Easy Eggless Nankhatai | Nankhatai Cookies || How to make Besan Nankhatai with step-by-step photos and video

Naankhatai is also known as a traditional flaky, buttery cookie. It is a popular cookie in Pakistan that is prepared at a low cost, with an easy and simple recipe. This is the reason easily available at any kind of shop.

History of Nankhatai:

The word Nankhatai is derived from the Persian word Naan, meaning bread, and "Khatai" from an Afghan word meaning Biscuit. In Afghanistan and Northeast Iran, these biscuits are called Kulcha-e-Khataye. Kulcha is a type of bread similar to Naan.                     
                                                                      

                                         

My Latest Besan Nankhatai Video Recipe:

Prepared with?

Nankhatai is usually prepared with all-purpose flour and semolina with butter But

Here I am using gram flour, all-purpose flour, with a little amount of semolina, clarified butter, and icing sugar.

Nankhatai has to be prepared with:

Unsalted or salted butter, but I am using clarified butter. You can make every type of cookie from this clarified butter that I’m gonna share with all. 

Note: You can adjust sugar to taste. Here, I used 1.5 cups according to my taste, but you can use an equal amount of icing sugar in the flour.
                                                        
                                 

                                   

How to make Clarified Butter?

Clarified butter is made to melt the ghee. Here, I will tell you with pictures first, then I will tell you the nankhatai recipe.

Kindly follow the instructions given in the pictures below.

1. In a melamine or glass bowl, add ghee
2. Microwave for 2 minutes, or you can melt it on the flame as well
3. Let it cool till it turns to lukewarm ghee
4. Now keep in the refrigerator for ½ hour
5. After 30 minutes, take it out of another bowl
6. Then whisk it well for 10 minutes or till turns into a creamy texture

If you have tried this Eggless NanKhatai, don’t forget to rate the recipe. You can also follow me on social media.

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Now that clarified butter is ready to use in the recipe, set it aside. 

In a bowl, sift 1 cup of all-purpose flour. 

Sieve 1 cup of gram flour

Sieve 1/4 cup of semolina and add to the flour bowl

Then add baking powder.

Now add green cardamom powder.

Add salt

Now mix everything, and keep it aside.

Now, add icing sugar to the clarified butter.

Mix them well

Now whisk them together very well for 5 minutes.

Put a mixture of clarified butter with the dry ingredients.

Mix them very well with the spatula for 5 minutes.  

Transfer to the broad surface or marble slab.

Start kneading the dough with your palm.

Until incorporated, to form a soft dough, no need to use water at all

Dough is ready

Now transfer to another bowl, keep in the fridge for resting for about 10 minutes.

Meanwhile, line the butter paper, and preheat the oven for 1/2 hour at 230 °C. 

After 10 minutes, divide the dough in half.

Make equal portions of the dough.

Shape into a ball. Sorry that the invoice picture isn't clear. 

Make a smooth ball and place it on a baking tray. Press it lightly in the middle of the ball with your fingertips.

Repeat the same process with all Nankhatai balls.

Sprinkle crushed almonds and pistachios.

Bake nankhatai for 12-15 minutes at 150 °C. Keep the nankhatai tray in the center of the oven.

After 15 minutes, take it out of the oven. 

Now Nankhatai is done, leave it to rest for about 1/2 hour 
Until it settles down on its own. Note, don't touch any cookie instantly after taking it out of the oven because it is so soft that it takes time to set 

Now transfer to the serving tray.
Crispy and tasty nankhatai is ready to serve with coffee and tea.