What are Parathas?

Parathas are Indian Flatbreads, which are traditionally filled with frying fillings. Although Parathas comes from in northern India, they are popular throughout India and in communities with a large Indian population. These tasty breads come in countless flavors and are commonly offered in Indian restaurants around the world where they can serve themselves or eat with different curry.

are traditionally made of whole grain flour, which gives them hearing, walnut taste. Many chefs mix whole grain wheat and non -debt white flour to make Parathas slightly less intense, of white flour preference. In both cases, it is easy to make the dough very easy to make and distributed, with many cooks they fold the dough several times while it rolls to form pockets that turn the parathy to light. Some common options include: potatoes, lamb, veal, peas, spinach, cauliflower, pwer cheese or radish, although potentially any vegetables or meat could be used in kinship. UsualE is strongly spilled with things such as chilli, coriander and cumin and may include onions, anise seeds and other tasty accessories. When Parathas are fried, the taste of the filling leaks with the dough, so all layers of parathy are quite tasty.

If you want to make a paratha dough, measure two cups of flour, a pinch of salt and a tablespoon of oil or fat. Slowly add the water to the mixture while working to create a smooth dough and let the dough rest briefly before tearing the small pieces and converting them into balls. Expand each dough ball separately into a roughly square shape; If you want a traditionally scaly dough, fold the dough several times when you overturn it.

If you want to create a filling, cod, vegetables or meat you plan to use, and then taste it with Indian spices. Unload a small pile of dough fillings and then fold the dough and press it slightly to the edges to seal it. PAN-SMAGE PARATHAS in ghee or oil until they are golden brown and lively, and immediately serve with curry or submerged sauce such as Raita or Strach.