Ok, as crazy as it may sound, I, of all people do not know how to make rotis/chapatis/parathas!!! Crazy, right? My late Ammi was an expert, and I’m pretty sure the reason my husband married me was for my Ammi’s aloo ke parathay!
With Ramadan and sehris coming up, I’m feeling nostalgic, and totally missing awesome parathas. I think it’s time to take the plunge and learn how…I will overcome my fear!
Please post your recipes/techniques for aloo ke parathas, mooli ke parathas, meetha paratha (my favorite!) or any other stuffed type of rotian…thanks!
Oh and pictures, step by step would be nice for all the novices like me
Shred your mooli and squeez it so the water drains.
In a bowl mix shredded onion, namak, mirch, whole choriander to taste.
Make 2 small (equally sized) perhas from your attaa. I just bhelna them a little and put some of my mooli mixture on it. Put the other perha on top of it. Press down the sides and bhelna some more until you get the desired size.
Put it on the tava, put some tel/ghee and turn it. When it's cooked through put tel on the other side too and turn. Done
I also put some oil in my attaa when making it for mooli ke parathe, aaloo ke parathe etc.
For regular parathe I do the "bal" wale parathe.
Khatti , try bajiascooking for making paratha. Her paratha comes out so beautifully layered and is so easy to follow. You can find her on YouTube and on facebook. She even teaches how to knead dough
Shred your mooli and squeez it so the water drains.
In a bowl mix shredded onion, namak, mirch, whole choriander to taste.
Make 2 small (equally sized) perhas from your attaa. I just bhelna them a little and put some of my mooli mixture on it. Put the other perha on top of it. Press down the sides and bhelna some more until you get the desired size.
Put it on the tava, put some tel/ghee and turn it. When it's cooked through put tel on the other side too and turn. Done
I also put some oil in my attaa when making it for mooli ke parathe, aaloo ke parathe etc.
For regular parathe I do the "bal" wale parathe.
Please explain the environmental hazard to the nasal receptors of the human population in the vicinity of the paratha consumer........
I don’t like to brag but people say I make the chapati/paratha/alu ka paratha/mooli ka paratha better than my mommy.
For basic alu kay parathay filling you need potatoes,salt, flaked/ crushed red chilli, cumin, coriander leaves and finely chopped green chillies. Boil the potatoes and mash them up with all the other ingredients. For layering take two small portions of dough (each should be half the size of your normal chapati), roll them out evenly to almost 4-5 inch discs, pour two drops of oil on them and spread it on the discs. Then set them aside.
Now sprinkle some dry flour on the counter, take one disc and put the potato mixture on it and spread it out too. I normally put 2 tbsps on it because any less doesn’t do the paratha any good and any more will tear the paratha apart. Now put the other disc on top of it. Use a fork to join the edges or you can just do it with pressing hard with your fingertips. Now carefully roll out the disc to make it even. It should then be almost around 7 inches wide. Pick it up and straight onto the tawa. Let it stay on one side for 10 secs, then put some oil/ghee on it and turn it over. And then put some more oil/ghee. Take it off when golden brown.
Potato parathas and not very thin so you don’t have to roll them out very finely.
I made this plain paratha a while back. Sorry for the poor picture quality but you get an idea:
• Firstly knead together 1 cup flour, 1 cup white flour, ¼ tsp salt, 1 tbsp sugar, 2 tbsp ghee as required and knead with water to form into a smooth dough. Leave it for 30 minutes.
• Divide the dough into equal portions and shape into medium sized balls
• Roll into quarter plate size, spread ghee, sprinkle flour and roll into pleats then form into small dough.
• With the help of a rolling pin roll into a paratha
• Gently put to cook on a griddle adding 1 to 2 tbsp ghee and when paratha is done, remove.
• Beat 1 egg adding ½ tsp salt, ½ tsp pepper, 3 tbsp chopped onion, 1 chopped tomato, 3 chopped green chilies and 2 tbsp chopped coriander, fry on a tawa for 1 minute and immediately put cooked paratha on egg and cook till done.
Thanks for the thread Khatti.
I so wanted to open one.
I make good bal walay parathay. Wendy has explained the filling walay very well.
With roti how do u get to know its fully cooked? Cz when I think it's fully cooked it becomes very hard.
How do u make a thin & soft phulka?
*Shred your mooli and squeez it so the water drains. *
In a bowl mix shredded onion, namak, mirch, whole choriander to taste.
Make 2 small (equally sized) perhas from your attaa. I just bhelna them a little and put some of my mooli mixture on it. Put the other perha on top of it. Press down the sides and bhelna some more until you get the desired size.
Put it on the tava, put some tel/ghee and turn it. When it's cooked through put tel on the other side too and turn. Done
I also put some oil in my attaa when making it for mooli ke parathe, aaloo ke parathe etc.
For regular parathe I do the "bal" wale parathe.
My method is similar to yours but instead of throwing away the water, I put that juice of squeezed moolis into the atta for extra taste. Also as Mentioned above I use cold butter from the fridge inside the paratha. I feel it gives lovely layers!
Oh that wasn’t my paratha’s picture lol I just put it up to show how I make parathas using the twist roll technique… and yes I use softened butter or low fat spread.
