Home     About Us     Search     Contact Us    Blogs

 
 

Save This Page

     

GIFTS & GIFT BASKETS

Indian Gift Baskets

    

   Have a Question?

 Live Help Click Here !   Click Here

 

 Indian Cuisine Made EZ

Indian Recipe Box

Non-Vegetarian Cuisine

Curries, Kebabs and More  !

Vegetarian Cuisine

Wonderful easy vegetarian recipes !

Indian Herbs, Spices and Ingredients

 Learn about Indian Herbs and Spices !

Glossary of Indian Food Terms

Do you know what they mean?

Indian Food Terms !

Indian Kitchenware 

BUY HERE 

"Indian Spice Box"

Indian Kitchenware

Food Measurements and Conversions
Need a quick conversion...go here !

Indian Tea 

 The Chai Page ! Click here !

Having a Party ? Plan Your Party Here 

Party Planning and More !

Fun Cocktails

Cocktail Recipes !

Star Chefs 

Read in-depth interviews on your favorite Indian Chefs

Indian Cooking 101

Learn The Basics !

Indian Cooking Classes

Sign up for the new session....March, April, May 2002

Cooking Tips & Tricks

Great Kitchen Tips !

Managing time when cooking Indian food

Time Management Tips !

Cooking With Your Kids

Hints and Tips !

 Indian Culture Made EZ

Getting to know India

India : A Nation

Indian Money

Join our open discussion about  Indian Cuisine and Culture

Click to Subscribe

Powered by www.yahoogroups.com

Paratha 

Griddle fried Indian bread

Indian breads consist primarily of unleavened flatbreads which resemble thick tortillas, but they are crisp and flakey. They are usually triangular in shape or oval. 

Indian bread is often used in place of silverware. You rip a 2x2 inch square piece of the paratha and wrap it around a bite of the main dish and place it carefully into your mouth. 

 Griddle-fried flat breads are called "Parathas" and are extremely versatile. Make a wrap: Roll up stir-fried meat or vegetables in them. 

For a simple, rich indulgence, top a freshly made hot paratha with a dollop of whipped fresh white salted butter, break off bite-sized pieces from the edge, and dip them in the melting butter. Enjoy !

Google
 
Web www.CuisineCuisine.com
4 cups Wheat flour
3 tablespoons Melted butter
1 teaspoon Salt
1 1/4th cup Water
Oil for basting the paratha
All purpose flour for rolling

 1. Add the melted butter to the wheat flour. Make a well in the center and add the water. Knead well to make a medium soft dough. Keep kneading, go ahead use that elbow grease, for about 5 to 8 minutes. Set aside for 20 minutes.

 2. Divide into equal balls about 2" in diameter. Roll out each ball approximately 4" in diameter, smear oil and dust with all purpose flour. Fold into half, so it looks like a "D". Again smear oil on the "D" and dust with all purpose flour.

 3. Fold again and it will look like a triangle. Roll out the triangular shape till it is 1/8th inch thick.

 4. Cook it on one side, on a" tava" or griddle, for 30 seconds and turn over. Smear oil over the top of the side that has been cooked first. Fry both the sides till golden brown and crisp on a slow medium flame.

 5. Serve hot. To keep warm keep in a recloseable tin lined with paper towels to absorb the moisture. When eaten hot off the pan it is mouth watering good.

To store : Let them cool down completely before placing in a container. If they are placed when still hot the condensation will ruin the paratha and make them soggy. 

 

Google
 
Web www.CuisineCuisine.com

 

 

 

 

 

 

 

 

 




 

Guest Book      Contact Us     Rate Us

 

Advertising Info    Disclaimer    Viewing Tips   

Click   if you would like to save this page in your favorites folder for later.

Copyright CuisineCuisine.com All rights reserved

Top