Parat Parantha
Parat Parantha

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, parat parantha. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Parat Parantha is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Parat Parantha is something which I’ve loved my whole life. They are fine and they look wonderful.

Parat Parantha is a dish from Old Delhi's famous Paranthe Wali Gali. This parantha is made of many layers each of which can be seperated once it is cooked. You can also make this egg parantha. Recipe of Parat Paratha, Get online recipe of Parat Paratha.

To begin with this recipe, we must first prepare a few ingredients. You can cook parat parantha using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Parat Parantha:
  1. Take 1 cup Wheat flour
  2. Get 1 /2 cup Barley flour
  3. Make ready as per taste Salt
  4. Make ready As per taste Red chilli powder
  5. Make ready 1 tsp Ajwain
  6. Get 1 tsp Ghee/oil
  7. Get As required Water for making dough

Thousands of new, high-quality pictures added every day. No matter how you say it, paranthas have been an Indian breakfast staple since like, forever. They're called Palata in Burma and farata in the Maldives. Paratha/Parantha/Parauntha Mint Paratha from India Origin Place of origin India.

Instructions to make Parat Parantha:
  1. First of all, make a dough of wheat and barley flour. And in a small bowl add salt, red chilli powder and ajwain; mix well. (As shown in the pictures below)
  2. Now divide the dough into small balls. Dust little flour and roll into chapati. Flatten it using rolling pin. Add 1 tsp of ghee or oil, sprinkle some salt ajwain and red chilli mixture, spread it. (As shown in the picture)s
  3. Now cut the Parantha with the help of knife, vertically and horizontally (as shown in the pictures).
  4. Now place the Parantha pieces on top of one another (As shown in the pictures).
  5. Flatten the roti with rolling pin. Heat a pan or tawa. Spread ghee on both sides of parantha and cook.
  6. Parantha is ready to serve. Apply some ghee on it when serving.

They're called Palata in Burma and farata in the Maldives. Paratha/Parantha/Parauntha Mint Paratha from India Origin Place of origin India. Paratha is an amalgamation of the words parat (Hindi: परत, Bengali: পরত, Urdu: پرت) and atta (Hindi: आटा, Punjabi. A parantha/paratha/parauntha is a flatbread that originated in the South Asia. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough.

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