perfect paratha

Miss Alisha · Oct 24th, 2004, 07:47 AM

I need a recipe to make the perfect paratha... I have tried lot's of recipes but I have never made a PERFECT paratha...plzzz help me

Ira · Oct 24th, 2004, 10:52 AM

What is a perfect paratha for you?
For me, a paratha should not be too thin and should have those layers (partain) showing.
What I do normally is, take some atta, roll it out to a roti's length. Then put some oil/ghee on it and sprinkle some dry atta/maida on it. Now fold in half. Repeat with the oil and sookha maida. Now roll one more time and you should have a long shape, like a rectangular. Now, with your hands, try to stretch it more. When its long enough, take one end and start coiling it like a snake sitting all curled up (do you have ANY clue what i mean by that??

). Now, just roll it out once more and fry as usual. My paratha turns out very soft and crispy at the same time and it has those layers showing. Made sense at al??I will try to post pictures for you too.

~Sehar~ · Oct 24th, 2004, 11:04 AM

^ I think it's called walaaN wala paratha in punjabi.

I've always done it in a method similar to urs, minus the folding and hence ended up with not too many layers. I'm going to try your method and hope it works!

Miss Alisha · Oct 28th, 2004, 05:36 AM

Quote:

Originally posted by Ira:
What is a perfect paratha for you?
For me, a paratha should not be too thin and should have those layers (partain) showing.
What I do normally is, take some atta, roll it out to a roti's length. Then put some oil/ghee on it and sprinkle some dry atta/maida on it. Now fold in half. Repeat with the oil and sookha maida. Now roll one more time and you should have a long shape, like a rectangular. Now, with your hands, try to stretch it more. When its long enough, take one end and start coiling it like a snake sitting all curled up (do you have ANY clue what i mean by that??

). Now, just roll it out once more and fry as usual. My paratha turns out very soft and crispy at the same time and it has those layers showing. Made sense at al??I will try to post pictures for you too.

Yes, please DO!!!!

Miss Alisha · Oct 29th, 2004, 05:54 AM

Lemme explain how I make my parathas and how they turn out...

I roll out some atta the size of a roti, put some oil on it, roll it up. Take the roll en curl it up. Now I roll it out...there are two options...

1- I roll it out very flat => the layers are all gone
2- I roll it out a bit, so it stays a bit thicker => layers are there, but the paratha isn't done from the inside...

c my problem

SaadiaB · Oct 29th, 2004, 06:36 AM

I tried the way Ira said and it turned out well, quite soft and crispy. But the problem is that a paratha is suppose to be very oily, so eating it everyday it not quite healthy.

Ira · Oct 29th, 2004, 10:25 AM

Alisha: You will have to wait a few days for the pics chica. These days we only eat parathas occasionally and that even for sehri only ofcourse.And even when we do, its ammi making them, not me.

Sadiaa Baji, I am glad it turned out fine for you. I must tell ya i have been looking for a paratha recipe for so long and only recently discovered it on Sanjeev Kapoor's cooking show on Zee TV. He made mughlai paratha this way (he added sooji etc in the flour and kneaded it with milk). But his way was similiar.