Paratha

Paratha, best paratha recipe, how to make paratha soft, lachha paratha, paratha ingredients, aloo paratha, egg paratha, paratha stuffed, paratha 301 recipes, pakora,pakora recipe,pakoda,aloo pakora,aloo pakora recipe,vegetable pakora,veg pakora recipe,how to make pakora,bangladeshi pakora recipe,crispy pakora,potato pakora,veggie pakora,chicken pakora,cabbage pakora,crispy aloo pakora,easy pakora recipe,bread pakora recipe,pakoda / pakora,bread pakoda,chicken pakora recipe,pakoda recipe,aloo pakora recipe video,aloo pakora recipe in hindi,spicy chicken pakora recipe, #zauqepakistan, article, foody, foodgram, foodie, recipes, food, yummy, zauq e pakistan, chefs of pakistan, chana dal, toor dal, Mediterranean Grilled Chicken, custard cream, pita pockets, Changezi Chicken, Panjiri, bhindi, Chicken Wings, Vegan Tacos, Gajar ka Halwa, Masoor Biryani, Mix Sabzi, Methi Chicken, Kabuli Pulao, Beef Burger, foodpanda, zomato, free delivery, mcdonald, kfc, Hyderabadi Dal, Orange Pineapple Punch, Quinoa Biryani , Quinoa , Singaporean Rice, Moong Dal, nargisi koftay, nargisi kofta recipe Pakistani, Chargrilled Chicken, different types of halwa recipes, indian halwa, suji ka halwa with milk, Suji Ka Halwa, Fish Finger, Cake Pops, Chicken Tikka Karahi, chicken karahi a different style, Egg Sunny Side Up, Energy Bites, Nutella Cheesecake, Chicken Satay, Potato Lasagna, Mughlai Chicken, Cream Puffs, Alfredo Pasta, Red Velvet Cake Bites, Pizza Sauce, pancake, khao suey, Fondant Cupcakes, Stew Soup,

Paratha

by #Wajeeha Azam‎
 “Famous Quetta Alamgir Hotel’s Pathan Paratha”


Ingredients for Paratha
1 cup of regular wheat flour (chakki ka atta)
1 cup of all purpose flour (maida)
Hot water as required
Salt to taste
1 tsp sugar
Clarified butter (semi-melted and generous amount)

Paratha preparation
Combine wheat flour, all-purpose flour sugar and salt in a mixing bowl. Knead to a smooth dough by adding hot water slowly. Cover the dough and keep it aside for 30 mins. Make small balls of the dough. With the help of rolling pin make a disc as thin as possible by. Apply a generous amount of melted clarified butter. Now make saree like pleats of the thin disc and roll in a circular motion. Apply little butter and keep aside. Once all the balls are done, take a ball, roll it into a little bit thick chapati. Heat tawa or frying pan and fry the paratha applying clarified butter (if needed) all over the sides. Once the brown spots start appearing, turn the other side and apply some more butter. When it has done then remove from the heat and proceed with other balls. Serve hot with any side-dish as chai, chutney, curry etc. I have served these parathas with hara masala omelet, yogurt, and a cuppa tea.

Advertisement