Sneha's Recipe: Flaky

Hyderabadi Paratha is a popular paratha recipe form Hyderabad which is also famous in all regions of India and also our neighboring country Pakistan.
For making this paratha it is very important that layers should be seen on the paratha when it cooked. Check my notes below to make really flaky and layered parathas.

Ingredients
2 Cups All Purpose Flour
½ Cup Wheat flour
2 Teaspoon Level Salt
1 Tablespoon Heaped Sugar

Method

Sieve the wheat, salt and all purpose flour.

In a bowl add the sieved flour and knead into a semi stiff dough with water keep covered with a damp towel for at least 30 minutes better still for an hour.

Divide it into equal size balls and keep covered with a damp towel.

Take one ball roll it on a greased work surface into big slightly thick circle

spread ghee nicely on the circle and sprinkle little flour on circle

then start roll this

into a rope

then take the rope tap it on the work surface to stretch it into a longer rope

roll it into a

circle and

then roll it lightly into a paratha.

Heat a griddle or tawa on medium low flame and then place the paratha on it, when bubble appear on top then flip it

apply ghee on the this side and cook it brown spot appear on the bottom side and flip the paratha press it with a cloth and then apply ghee and flip this side and cook till both sides brown spot appear.

Take it on to clean towel and crush it lightly with your hands to open the fold.

Ready...

Serve with any gravy dish, like vegetable or chicken curry/ korma along with sweet or spicy pickle.

My Notes

While making these Paratha the circle should be of medium thickness. If you make them more thick then more layers will be visible, then there is a chance that the paratha will remain raw/uncooked from inside. To avoid this cook the paratha really very well on low medium flame by pressing it with a cloth, so that it is not left uncooked from inside.

Labels: Paratha, Hyderabad, Flaky, Flatbread, Breads, Bread Bakers

BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

. This month, the Bread Bakers are making Indian Flatbreads/Parathas, a theme chosen by Renu from Cook With Renu. And don’t forget to check out all the amazing Indian Flatbreads/Parathas done by our talented bakers.

Aloo Paratha from A Day in the Life on the Farm
Bedmi Paratha from Ambrosia
Gobi Paratha by Nam's Corner
Hyderabadi Parathas from Sneha's Recipe
Masala Paratha from All That's Left Are The Crumbs
Roti from Karen's Kitchen Stories
Pathiri - Gluten Free Rice Bread from The Schizo Chef
Puran Poli from A Messy Kitchen
Spicy Lamb Murtabak from Food Lust People Love
Stuffed Bajra Paratha from Cook with Renu

This is a sweet snack made from flour and dusted with powdered sugar. It is a Diwali special snack of Maharashtra. Its so flaky and mouth melting, that you can't stop at one!

Makes 25 - 30 Chirotes

Ingredients

2 Cups Heaped All purpose flour

½ Cup Fine Semolina /Rawa

½ Teaspoon Salt
2 Teaspoons Powdered Sugar
5 Tablespoons Hot Melted Ghee
2/3 Cup Water or as needed
For the Paste / Satta

4 Tablespoons Ghee - at room temperature
2 Tablespoons Level Rice flour
For the Coating

1 Cup Powdered Sugar
Ghee + Oil for deep frying
Almonds & Pistachios for garnishing

Method

For the Dough

To make the dough in a large bowl add all purpose flour, semolina & hot ghee. Mix everything well with a spoon.
Then add water as required to make a soft dough.

Keep this dough aside for 20 minutes.

In the meanwhile let's make the Paste/Satta

In a small bowl add ghee. Mix the ghee with your palms to make it creamy. - Then add rice flour and again mix well. Make a creamy and smooth thick paste. Keep this paste aside.

Take the dough and divide it into equal parts. divide the dough in same size balls... you should make balls in multiples of 3.

Start rolling out thin chapatis from each dough.Cover the rest of the balls while you are rolling the first one. Make the very thin chapati ... as thin as possible ... it should be almost paper thin.

Slightly flour these and carefully set them aside.

Now take one chapati, apply the paste/satta on it evenly with your hand. Then place the next to chapati on top of it and again apply paste/satta on it evenly.

Then then third one as shown and with a rolling ping lightly roll it.

Now apply the paste/satta on it evenly on top.

Roll this

into a tight roll.

Likewise make the other two rolls and cover them and keep aside for at least 15 minutes.

Cut equal size pieces about an inch thick.

See the layers..

Press one piece vertically so that all the

layers of the roll look like this

Likewise make the other's and cover with a damp cloth and keep aside till all are done.

In the meantime place ghee/oil ( I used half ghee and oil) in a kadai.

Start frying when the oil it medium hot on medium low flame two chirotes at a time on low flame by pouring oil on it till one side is done then flip and till done or just till it starts getting a light golden.