Thursday, March 19, 2009

Khasta Paraton Wala Paratha (Multi Layared Pan-fried Flat Bread)

This Paratha was specialty of my mother. I can say with pride that no one can make Paraton Wala Paratha as tasty and khasta as my mother used to make.
It is a multilayered non-stuffed Paratha. The rolled dough is folded over in a specific way, which is demonstrated here by still pictures. When the Paratha is cooked, the steam puffs up separating the layers. Serve it with curry of your choice.

  • 2 cups wheat flour
  • 2 cups maida
  • 1 tsp salt
  • 4 tbsp ghee or cooking oil
  • 1 cup yogurt
  • 1 cup of ghee or cooking oil for pan frying

  • Follow Making Paratha - Method I
  • Mix wheat flour, maida, salt, yogurt and 4 tbsp cooking oil. Knead into soft and smooth dough by adding warm water. Cover with moist cloth and keep aside for 30 minutes.
  • Divide and roll into 10 equal balls. Dust lightly the rolling surface and roll the dough balls into 7-8-inch discs. Apply 1 tsp oil evenly over one side. Dust dry maida over the oiled surface. Now form blob (pedha) by folding round disc in a manner shown in the picture, each time applying some oil and dusting maida over the surface.
  • Flour the rolling surface lightly and very gently roll out the blob (pedha) into a flat circle about 7-8” in diameter. Refrigerate these flat circles for about 15 minutes on butter paper.
  • Heat a griddle and put a paratha over it. Flip the paratha when you see tiny bubbles rising on the surface of the paratha. Drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip again and drizzle some more oil on this surface too. The paratha is done when both sides are crispy and golden brown.
  • Serve with any curry of your choice.


The following points should be noted:
  1. Use a 2" wide soft bristle pastry brush to apply ghee on the surface of the dough disc while making layered paratha. You may use oil, if that suits your taste. You may also use slightly melted Butter. The moisture in the butter will create more steam.
  2. Apply Ghee only to one surface. You do not need to baste both surfaces within a layer.
  3. Number of layers makes the paratha flaky. If you want flakier paratha, increase the layers in the paratha.


hiten said...

Hi Nidhiji,
I tried the paratwala parantha today and it turned out yummy - soft and flaky. Thanks for the great food blog. Its a great inspiration for me!

Nidhi Raizada said...

Thanks Hiten