Layered Parathas

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How long it takes: 1 hr

Number of Parathas: 6-8 of the above size

This particular paratha is really interesting and relatively simple to make. Compare this to the stuffed parathas which are much harder to make since they are to be rolled very carefully. One can enjoy it with simple lemon pickle and curds or any chutney of your choice or even with a vegetable kurma.  Here is my version of Layered parathas. I call it layered parathas but I know this has several names and interpretations.

What you need to have:

1. Wheat Atta – 2 Cups

2. Salt – As peer taste

3. Pure ghee/Cooking oil – As required

4. Dry atta – to sprinkle (around 2 Tablespoons)

5. Griddle to roast Paratha

Ingredients of Layered Paratha

What you do with what you have:

The dough, Pinched out ball & the rolled roti applied with oil & atta being sprinkled

1. In wide bowl mix wheat atta, salt and 1 teaspoon of cooking oil and add water in steps to make a pliable dough. Keep it aside for about an hour.

2. Pinch out a big lemon size dough and knead it in such a way that when one rolls it over it should not break. On a thick plastic paper, roll it into around circle of about 4″ in diameter. Just cut it from the circumference to the center and apply either cooking oil/pure ghee to it. Sprinkle a little atta through out the roti and fold it in the triangular fashion as shown in the image.

                                                                                                                                                                                                                                                                     Roti being folded

3. Just roll over in the same direction ultimately to retain the shape of a triangle as shown in the image above. Throughout make sure that the layers are intact.

Final fold of roti in a triangular shape

3. Hold the triangular roti in your hand and try to separate the layers and shape it round like a phulka.

                                                                                                                                                                                                                                                   Roti being shaped round retaining layers

4. Just slightly dust in dry atta and roll lightly so that the layers is not lost.

Rolled Layered Paratha

5. Place a skillet on medium flame splashing either a little cooking oil/pure ghee. When it is heated place rolled paratha on it and flip it once a few air bubbles appear on the top of it.

                                                                                                                                                                                                                                                                 Paratha being fried

6. Add ghee as required due to the frying process. When roti is flipped one should be able to observe a few brown patches as below.

Paratha being flipped and fried on the other side

7. Enjoy these parathas warm with a possibly unlimited variety of side-dishes – chutney, kurma, bhaji, amul butter & chutney powder.

Ready to serve Layered paratha with curds & Avale hindoli

1. One has to knead atta in such a way that it should be pretty soft.

2. Final rolling of the paratha should be light to retain the layers on frying.

3. Knead atta should be kept aside for an hour aside for better results.

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2 thoughts on “Layered Parathas

    akshata said:
    August 14, 2012 at 6:45 pm

    Thanks for the recipe…a must try for me
    Shama
    http://Www.akshata.wordpress.com

    Awas Roti Tawar Putih Berbahaya!! | Familicous July said:
    August 30, 2012 at 7:28 am

    […] Layered Parathas (cuisineindia.wordpress.com) […]

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