Thursday, 20 April 2017

Basic Cooking - Plain Parantha Recipe

Hello foodies,

Today I am sharing the most basic, simple and plain parantha recipe for all of you. Generally eaten with all types of gravy subzis in most Indian households, preferably for dinner. We also have the good old curd as an accompaniment. So, read on to know the steps to prepare soft, hot and fluffy paranthas. But first read up the basic dough preparation post, which I have shared earlier.




Ingredients (you will need):

Kneaded Dough: 1 cup
Ghee/oil : 1tbsp (or as preffered)

Cooking steps:

1. Take a small amount of dough in your palms, sufficient to make a lemon sized ball.

2. Roll the dough ball in some dried flour to coat it lightly but evenly.

3. Roll out a circle of 2 inches using little pressure and a rolling pin.

4. Spread a thin layer of oil (1 tsp) all over the rolled dough circle.

5. Pick the edges of the circle and start to close them in the center of the circle to form a closed ball. This step helps in trapping air to the center of the dough ball allowing the paranthas to be soft and fluffy.

6. The dough ball should now look something like this.

7. Again dust the dough ball lightly with dried flour.

8. Roll out the dough ball to a larger circle of diameter 4-5 inches with a rolling pin. Try to roll out the dough ball evenly and thinly so that the thickness of the rolled parantha is even from all sides.

9. Place the rolled parantha gently on a hot tawa/pan/girdle for cooking. Once you start seeing some bubbles on the surface, it is time to flip over the parantha. This should take somewhere around 20 seconds.

10. Let the parantha cook for another 20 seconds on the other side as well. Make sure that the tawa or pan you are using is hot and the flame should be between medium and high to ensure the softness and fluffiness of the parantha.

11. Smear oil on the first cooked side of the parantha and quickly flip it over and smear oil on the other side as well. At this point you will see that the parantha starts puffing up. Take care to be quick to prevent burning your parantha on either side.

12. Your parantha is ready. I have placed the parantha on a wire rack over a plate to prevent it from becoming soggy. Enjoy the hot paranthas with vegetables or gravies of your choice.

Hope you like this recipe, do let me know how the paranthas turned out for you!

Bon Appetit!

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