Paranthas
Ingredients:
maida 1/2 kg
milk 100 ml
salt to taste
vanaspathi 2tsp
egg 1 no.
sugar 1/2 tsp
First mix all the ingredients except the maida in a bowl and then add the maida to the mixture little by little and knead into a dough using no water( use very little if you must ). keep aside the dough for 1/2 hr for it to get soft.after that flip the dough on a smooth surface using oil. the flipping helps the dough gets spread out instead of rolling them with a pin. After flipping gather the ends of teh dough and fold it like the frills of a curtain and then shape into a roll and keep aside for 15 mins and then shape with the hands into a pancake shape and heat it on the tava.Then beat with the palms when cooked.
Brilliant doctor, was that you :-)? So nice to see you back.
ReplyDeleteVKN,
ReplyDeleteThough it is tempting to say that it is me, I shall refrain from fibbing;) It was my cousin who made it and I am not a bad cook either :P Yea it is nice to see you too on my blog:)
Thanks for the reply doc. FYI - I have already linked you in my blog to s
ReplyDeleteThanks for the reply doc. FYI - I have already linked you in my blog to s
ReplyDeleteThanks for the reply doc. FYI - I have already linked you in my blog to s
ReplyDeleteThanks for the reply doc. FYI - I have already linked you in my blog to s
ReplyDeleteThe parantha looks very appetising!!
ReplyDeleteVKN,
ReplyDeleteThanks a lot for linking me on to your Dhaba, I know you did it long back, but sorry I didnt reciprocate, (as usual lack of time:P ) but now I have added your site, updated my fav blog list.
Lera,
The paranthas were awesome too, and you might be a wee bit surprised when you hear that I helped myself to 5 of them;)))) Just pigged out :))))))
wow..the paranthas looks amazing. Wish I could have a bite of it. Any idea how to make and roll them properly? I tried making them once and fail miserably.
ReplyDeletesausy
ReplyDeleteremember me? try this : knead the maida or even plain flour at least 20 minutes prior to rollin out the dough. Make balls the size of laddoos (ye the Tirupati sized ones) and then roll out the dough into a circle. Use ghee (pure desi ghee)to smear the (face up) rolled out parantha. Now fold the parantha into a semi circle and again apply ghee on it all over (copious lends yumm factor). Fold the semi-circle into a triangle and then roll out the triangle to the size of a ladies hankerchief (wonder if ppl still use them in this day n age of tissues!?, but kinda gives u the idea). Roast on a griddle and smear with ghee (each side) when done, when on the gridle. Paranthas can be had with curd (or raita) and achar (pickle....mango works best).
The parantha if done well will be soft n layered and a treat to watch n eat. :-) mmmmmmmmmmmmmm
U can stuff the parantha with minced meat (spiced up) or jaggery and grated coconut or boiled potatoes n peas, egg, mushroom, etc.Let me know if the above works out fine and I can tag on the recipe for the stuffings and raita later. bon bingeing !!!!