Heavy Paratha is made of whole wheat flour. It is a richer version of chapatti. Freshly cooked crisp paratha, eaten taking it off the griddle, is delicious! I wanted to make something different for breakfast. Instead of having bread butter, I made this, which was even more filling and yet healthy.
This goes to BM week 3, day, under the theme Indian Bread Baskets.
Ingredients
2 Cups Whole Wheat Flour
1/2 Teaspoon Salt
Enough water to make soft dough
Enough water to make soft dough
Butter as needed for folding and basting
Making dough:
Roll out this into a thick big square. It should be rolled from center outwards so that the edges are thinner than the center. You will need to dip it in dusting flour on both sides a couple of time during this process. Parathas should be thick (see pic).
Put the paratha on the hot griddle/tava .
They freeze quite well too, but should be defrosted properly before re-heating.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.
Labels : Breakfast, Blogging Marathon, Paratha, Indian
Method
Making dough:
Place flour and salt in flat big thal or bowl, add water a little at a time as you knead it and make a soft dough. Leave to stand covered with a moist cloth for 15 minutes or so. Knead briefly again.
How to shape the square paratha. See step by step pic.
How to shape the square paratha. See step by step pic.
Break dough into 10-12 portions (size is your own choice) and roll them into balls. Keep covered with a moist cloth.
Dust one ball with dry flour and roll it out to a round thick circle.
Brush the circle with butter
and sprinkle little flour
Fold one side.
Brush the circle with butter
and sprinkle little flour
Fold one side.
In the meantime place a griddle or tava on low flame to heat.
Roll out this into a thick big square. It should be rolled from center outwards so that the edges are thinner than the center. You will need to dip it in dusting flour on both sides a couple of time during this process. Parathas should be thick (see pic).
Put the paratha on the hot griddle/tava .
Flip it over, after a minute and cook this side till brown dots appear and then again flip and cook this side the same way.
Press paratha gently all over with a flat spatula or a cotton cloth, if you see any steam escaping, seal it by pressing it gently, making it balloon up. Brush a little butter on both surfaces.
Press paratha gently all over with a flat spatula or a cotton cloth, if you see any steam escaping, seal it by pressing it gently, making it balloon up. Brush a little butter on both surfaces.
Next paratha can be rolled as this one is cooking.
We had this with a hot Cup of Tea.
ah ah see the folds of the paratha.
My Notes :•
Parathas can be made in advance. Do not brush the butter on it, stack them on top of each other and wrap in Aluminium foil. They can be re-heated before serving by brushing little butter , either individually on a griddle.
ah ah see the folds of the paratha.
My Notes :•
Parathas can be made in advance. Do not brush the butter on it, stack them on top of each other and wrap in Aluminium foil. They can be re-heated before serving by brushing little butter , either individually on a griddle.
They freeze quite well too, but should be defrosted properly before re-heating.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.
Labels : Breakfast, Blogging Marathon, Paratha, Indian
This is the regular method we follow for our everyday cooking minus the butter, that must make it so rich!
ReplyDeleteNice basic recipe with detailed instructions. Useful post.
ReplyDeleteHeavy paratha looks very flaky and delicious..
ReplyDeleteThe butter in there makes it divine.
ReplyDeleteAdding butter to these rotis must make them so rich and decadent.
ReplyDeleteThis is the way I make Parathas.Yummy..
ReplyDeleteNice and flaky parathas!
ReplyDeleteThis is the regular way i make roti for my EO!!!! Sometimes i add a sprinkle of sugar for my L)!!
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