EASY PAROTTA RECIPE

    Making Parotta at home is one best way to eat the most debated dish.  The recent health conscious debates and all about the "all-purpose flour" and products made out of it has made eating Parotta sceptical.  But I belong to the old school. Though health conscious and I go to meticulous extent to cook in the most nutritious way. I believe that cooking, actually substituting certain dishes instead of All-purpose flour, White Sugar or Butter/margarine etc., is something not necessary when you are eating certain things in a moderate way.  Anyway it is my humble opinion. 

    Recent years and recent times of travelling to India, I can hear people around me speaking too much about the use(literal ban at households) of all-purpose flour, sugar and substituting rice with millets, oil with hand pressed organic oils, organic vegetables, palm sugar, free-range chicken and what not???

    So, is it possible not to eat Parotta and the other important thing Beef?  As a Malayali, Parotta and Beef is a feeling(anyway, that too marketed and popularized through social media to the core in recent times).  I love the combo whatsoever and making it at home satiates my senses to the core.  Perfecting certain dishes and when my family feels happy to eat it, I go to the extent of making it as perfect as I can.  

    So for the love of Parotta, I am coming up with two good recipes (BACK TO BACK POSTS), as such 2 good techniques to get perfect Parottas - Layered and flaky, soft & tasty. And will be followed by two good Kerala Style Beef Recipes too.

For a QUICK PAROTTA RECIPE, Click here...

EASY PAROTTA RECIPE

    This Parotta Recipe is more or less an easy version.  I have two easy methods for layered, flaky Parottas.  And this recipe is for ultimate Parotta beginners and if you are a Pro in it please do skip the recipe.

    I have had tremendous mishaps when it came to making layered Parottas.  While I lived in India, we had a big enough marbled kitchen counter where I could spread the Parotta as thin as and as big as I want.  So it was easy for me to just fold it up as we do for Lachcha Parathas and I simply got wonderfully layered and flaky Parottas.  But here, in Malaysia, what I have is a small Kitchen counter, a table literally.  So I found it hard to spread the Parottas, and least to mention my Parottas were big mishaps.  Seeing this my beloved hubby recently bought me a Stainless Steel Table just for making Parottas, which I now use it as my photography table too.  During the early period, I came across Mrs.Lakshmi Nair Parotta Recipe where she uses a simple technique to get Layered Parottas. 

For more PAROTTA RECIPES, Click here...

     This Easy Parotta Recipe concentrates mainly on the technique but requires a lot of leavening time. If you have all your sweet time, plan it ahead and go with this recipe. But it is worth the time and effort.

 

Easy Parotta Recipe by Mrs. Lakshmi Nair:

EASY PAROTTA RECIPE

     Mrs. Lakshmi Nair's version is simply to layer the spread Parottas on top of each and then leavening it for some time.  And then the magic happens, gently pull one Parotta from the batch and there it comes out like as if it had been spread into a thin layer.  Like how Parotta Master's just throw it out and make it elongate and spread.  But this technique is as simple as it is, you just need to gently pull it over, then grease the dough extensively and then fold it up into a roll, as for a Parotta.  I really loved doing this. It was a left hand's play - clean out and perfect as it is.  I would like to totally give all the credits and accolades of this Parotta recipe to Mrs. Lakshmi Nair for this recipe.  But I am jotting down this recipe in my blog for my usage and reference in future.

For more INDIAN BREADS, Click here...

Cuisine - Indian, Malaysian
Course - Main Course
Serves - 5-6
Yields : 20 Parottas 
 Author : SM

Preparation Time - 20 -30 Minutes
Leavening Time - 4 Hours + 11/2 Hours
Cooking Time - 20 - 30 Minutes

For KERALA STYLE BEEF RECIPES, Click here...

HOW TO MAKE EASY PAROTTA / EASY PAROTTA RECIPE

EASY PAROTTA RECIPE

INGREDIENTS:

For Parotta Dough:

All-purpose flour - 1 Kg
Egg - 1 No.
Oil -  2 Tablespoons
Sugar -  11/2 Tablespoon
Salt - To Taste
Water - 2 Cups + 4 Tablespoons

For Smearing & Cooking:

Oil - 1 Cup(Approx)

For Dusting:

All-purpose flour - 1/2 Cup(Approx)

 

METHOD:

Easy Parotta Recipe:

• Sift All purpose flour once and add it into a big bowl.
• Make a hole in the centre and add Sugar, Egg, Salt & Oil.
• Then pour in about 2 Cups of Water to the flour mix and knead it into a pliable dough.
• Add the rest of the 4 tablespoons of water, a little(1 tablespoon) at a time, and knead it into a soft, pliable dough.
• The dough shouldn't be tough.
• Knead well for about 8-10 minutes.
• Then cover and leave it aside for about 4 hours.
• After 4 hours, knead it once again.  The dough would have turned soft.
• Dust lavishly onto the surface you are going to spread the Parottas.
• Make balls out of the dough. You may get about 20 Balls out of the dough.

 

EASY PAROTTA RECIPE

 

• And roll it out into a thin and even round (into the shape of a chapati), dusting enough flour as required so that it doesn't stick on to the surface.
• Now we need to stack the spread dough Parottas over each other.
• For this, take a big plate, or you can stack it up on the kitchen counter too.
• Dust the plate or the kitchen counter where you are going to stack the spread Parottas.
• Place one Parotta onto the dusted surface/plate.  
• Smear about 1- 11/2 teaspoon of oil over the Parotta, then sprinkle some all-purpose flour over it.
• Take the next ball, spread it into a thin and even round and place it on top of the previously stacked Parotta.
• Smear oil all over the Parotta, then sprinkle some flour over it.
• Follow the suit for the rest of the dough.
• Layer 10 Parottas into one full stack. You are required to stack it up into 2 portions of 10 each.
• Once stacked, smear oil all over the Parottas.

EASY PAROTTA RECIPE

• Now cover each stack of  Parottas with a big bowl and leave it aside for about 11/2 hours to 2 hours.
• After the leavening time, remove the cover.
• Grease your hands & gently pull the first Parotta from the stack.
• It would stretch and come out clean as you pull into a thin dough sheet.
• Smear some oil over the stretched sheet with your hands.
• Gently lift the stretched sheet and fold them into pleats until they are folded into a long strip.
• From one end coil the folded strips around itself into a spiral.
• Tuck in the loose ends.  Grease it up and leave it aside.
• Follow the suit for the rest of the spread Parottas.
  

For Parotta:

• Meanwhile, heat the griddle in high flame.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape. 

EASY PAROTTA RECIPE

• Place the rolled Parottas on the hot griddle and cook.
• Lower the flame slightly and flip the parotta once and cook on the other side.
• Drizzle some oil over the parottas while they are cooking.
• Wait until small golden spots start to pop around.
• Once cooked, they will be crisp on the outside.
• Follow the suit for the rest of the parottas and keep them stacked.
• Once done, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.

EASY PAROTTA RECIPE

NOTES:

• Use more water, if necessary, while kneading the dough.
• I used exactly 2 Cups & 4 tablespoons of water to knead the Parotta dough.
• Please do strictly follow the measurements & leaving time for perfect Parottas.
• Can halve the recipe too.  If so, beat the egg and use just half the amount of it.
• Use ample of oil to smear the spread Parottas while stacking.
• Gently pull the Parotta from the stack, it would come out into a thin long sheet.
• While pulling out the spread dough, it should stretch easily. A few small tears are fine.
• Smear oil all over the sheet with your hands, and then simply fold and roll it out.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape.
• Once cooked, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.

LIQUID PARATHA

    A recently popularized recipe in the name of Paratha!!!  Liquid Paratha or a Paratha with Liquid Dough(Batter) it states.  As naturally as it is my very mind announced it cannot be Paratha in any terms.  How can a liquid dough... no batter it is, can make a literal Paratha?!!!  This newly found recipe is sweeping the social media and has got into a high profile recently.

    Though I am sceptical when it comes to such recipes, I wanted to give a try knowing deep within that it could never be like a PARATHA, may be something between Cheela or our very own Gothambu(Wheat Flour) Dosa.  But nothing wrong giving a try.  If at all, if it turns out to be like Paratha?  As quizzical as it is before making it... Would it by any chance, Puff up like a Paratha, as they show in the videos?  All these inquisitive questions fuelled up my idea to give it a try. 

    As mentioned in the recipe, mixed up the so-called Dough... I will say it as batter... Added some finely chopped Spring Onions, Kalonji, Turmeric Powder, a bit of Red Chilli Powder and Salt.  And even I struck to the given measurement of water for the Liquid Paratha Batter.  Rested the batter for about 15-20 minutes, because I was busy making normal Parathas, if at all, this recipe turned out to be a flop.

    Finished the batch of normal Parathas, then sceptically poured the Batter into the Chapati Griddle, waited for a while, drizzled a few drops of oil, flipped it out and waited and waited and waited for it to puff up like a paratha... it did... but it took some time for the process.  Making a Paratha out of this Batter is slightly time-consuming when it comes to the cooking process.  The final product was more or less like a Paratha.  And my humble *WARNING - EAT IT RIGHT AWAY, otherwise it is going to be like a Cheela/Gothambu Dosa. 

Anyway there was no compromise when it came to the taste of this so-called Paratha.  So, if you are feeling too lazy to knead a dough for Paratha, some days are like that. Or if you are in need of a quick fix recipe & if you can compromise for a real Paratha(Parathas are Parathas) then this Liquid Paratha would turn out to be handy. So no harm in trying out a new recipe which is Quick,  Easy, Tasty & Healthy too... but strictly not sticking on to the norms of a Classic Paratha.  Liquid Paratha is an utter compromising recipe... But still I would vote for it, and I am sure to make it again and again.  

 

For more INDIAN BREADS, Click here...

Cuisine - North Indian
Course - Main Course
Difficulty - Easy
Spice Level - Low- Medium
Yields - 5  Parathas
Author - SM

Preparation Time - 5 Minutes
Leavening Time -10 -15 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO MAKE PARATHA WITH LIQUID DOUGH/LIQUID PARATHA

LIQUID PARATHA

INGREDIENTS:

For Paratha with Liquid Dough:

Wheat Flour - 1 Cup
Garlic - 1 Tablespoon
Spring Onions - a few stalks
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Kalonji(Nigella Seeds) - 1 Teaspoon
Salt - To Taste
Water - 2 Cups
Melted Butter - 1 Tablespoon 

 

For Cooking Liquid Paratha: 

Oil - a few Teaspoons

 

METHOD: 

For Paratha with Liquid Dough:

• Take a wide bowl big enough to hold all the ingredients.
• Finely mince the Garlic Pods & Spring Onions and keep it aside.
  
• First, mix the Wheat Flour and the rest of the dry ingredients, along with finely chopped Garlic and spring Onions.
  
• Then slowly pour in 1 Cup of Water and gently stir it with a whisk.
• Gradually pour in another Cup of Water and mix well until the ingredients are well incorporated and there are no lumps.
• Add in the melted butter and give a final whisk.
• The Liquid Batter should have a consistency similar to Dosa/Cheela Batter.
  
• Leave the Liquid Paratha Batter aside for about 10-15 Minutes.

LIQUID PARATHA

COOKING THE LIQUID PARATHAS:

• Heat a Tava/Griddle on a high flame.
• When the Tava/Griddle turns hot, lower the flame and gently pour in a ladle of Liquid Paratha Batter.
  
• Wait for the colour to change slightly.
• Drizzle a teaspoon of Oil.
  
• Now gently flip it up.  You may need to do this 3-4 times.
• Cook, flip... Cook, flip... Cook, flip, and slowly it will start to Puff up.
• Cook on a very low flame until the Liquid Parathas Puff up.
• Make sure that it is cooked through with brown crispy spots.
• Do not cook Liquid Parathas on high flame or allow it to burn.
• Once cooked, remove the Liquid Parathas from the Tava/Griddle.
• Place it on a plate or in a Casserole.
• Stack up the Liquid Parathas one over the other
• Cover it up with the kitchen towel.
• Just before serving, smear Oil/Butter/Ghee over the Liquid Parathas(optional).
• Serve Liquid Parathas hot with your choice of Vegetarian/Non-vegetarian Side Dishes.
• Goes well with Raithas or Pickles too.

NOTES:

• Some Wheat Flour may require a bit more or less Water measurement, Adjust accordingly.
• I have added  Spring Onions & Garlic in this Liquid Paratha recipe.
• Can add Mint or Coriander Leaves, or use any other herbs of your choice.
• Some recipes even call for adding Garam Masala/Chaat Masala/Cumin Powder etc.,  
• Try new versions of Liquid Paratha recipes with different add-ons.
  
• Do not overheat the Tava/Griddle while cooking the Liquid Parathas.
• If adding Oil while cooking Liquid Parathas do not overheat the Tava/Griddle until smoke forms.
• There will be condensation underneath each cooked Liquid Parathas, Kitchen Towels absorb the moisture and prevent Parathas getting soggy.
• Reverse the stack after piling up the Liquid Parathas.
• If serving later, store them in an insulated casserole lined with a kitchen towel to absorb the condensation.
• But I suggest EAT IT RIGHT AWAY, otherwise it is going to be like a Cheela/Gothambu Dosa.
  

 

MINT PARATHA - PUDINA LACHCHA PARATHA

    Mint is my favourite herb. The flavour of fresh Mint is something I love the most. May be as Chutneys or Raithas when added into Curries or Biriyanis & Pulaos as a garnish, or in Parathas, the refreshing aroma of the herb makes the dish welcoming.

 

    'Pudina Paratha/Mint Paratha' is a unique tasting Paratha prepared with Mint Leaves/Pudina & Wheat Flour. Mint Paratha is a delicacy by itself and is known for its simplicity & flavour. But This Pudina Paratha is layered like the 'Lachcha Paratha'. They are crisp as well as flaky, and when served hot, it is an utter treat. This Pudina/Mint Paratha has a balanced flavour from Mint leaves along with its refreshing aroma and the taste & flavour of other mild spices added into it.

      

    Stuffed Indian Bread/Parathas are Rotis prepared with immediately available ingredients in an Indian Kitchen. North Indian Cuisine has a wide range of variable recipes with a variety of stuffed Parathas. Parathas are cooked with Whole wheat flour(Gehun ka Aatta) & we can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha, Lachcha Paratha etc., & etc.,

For more PARATHA RECIPES, Click here...

     Mint/Pudina Paratha is prepared, with whole wheat flour, and finely chopped Mint Leaves seasoned to taste. Add little water at a time while kneading the dough. Otherwise, the dough would be difficult to handle. I have used Fresh Mint Leaves in this recipe, but you can also make it with dried Mint Leaves. Some recipes even call for layering the spices into the folds while rolling out the dough. But I have added all the spices while kneading the dough, making the process easier.

    Parathas are usually cooked, over the griddle with a hearty drizzle of oil/ghee. The smell of Mint Leaves and Ghee wafts out a pleasant aroma while cooking this Pudina Paratha, and it comes out with a crispy layered texture. If you are in short of time,  roll it out like Chapati or shape it out into a square or a triangle. This Paratha can be eaten with Raitha, Curd or Pickle or serve it along with your choice of Vegetarian/Non-vegetarian Side Dishes.

For more INDIAN BREADS, Click here...

Cuisine - North Indian
Course - Main Course
Difficulty - Medium
Spice Level - Low- Medium
Yields - 12 - 15 Parathas
Author - SM

Preparation Time - 10-15 Minutes
Leavening Time - 5-8 Minutes
Cooking Time - 25 - 30 Minutes

 

To Read about the HEALTH BENEFITS OF MINT LEAVES, Click here...

HOW TO MAKE MINT PARATHA - PUDINA LACHCHA PARATHA

MINT PARATHA - PUDINA LACHCHA PARATHA

INGREDIENTS:

For the Dough:

Whole Wheat Flour - 2 Cups
Mint Leaves - 1 Cup.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 11/2 Tspn.
Cumin Powder - 1/8 Tspn
Chaat Masala - 1/2 Tspn
Dries Mango Powder/Aamchur - 1/2 Tspn
Salt - To Taste
Sugar - 1 Tspn (Optional)
Oil - 3 Tspns(for Dough)
Water - as Required

To Cook:

Ghee/Oil - 4-5 Tspns (To Drizzle)

 

METHOD:

 

• Clean, wash and finely chop the Mint Leaves.
• Mix all the ingredients mentioned under 'For the dough', adding a little water and knead it into a pliable dough.
• Finally, add oil and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15 medium-sized balls.
• Then roll them out into thin circles of about 9 to 10 inches.
• Brush some oil all over the Paratha and sprinkle some flour evenly on top of it.
• Gently fold the rolled out Paratha and make small folds from one end.
• Fold & pleat until the other end, and then roll it tightly into a circle.
• Press the loose end to the centre.
• Follow suit with the rest of the dough and keep them aside.
• Prepare the pleated rolls our of the dough and keep them aside covered to rest for about 12 to 15 minutes.
• Now take one pleated ball and dust some flour on both sides.
• Roll it out into a circle of about 5 to 6 inches. 
• Heat a griddle(Tawa) and cook each Pudina Paratha on a medium flame.
• When Paratha starts to puff up at some places, drizzle oil or ghee on this side.
• Flip, drizzle a bit of oil/ghee and cook on the other side.
• Flip the Parathas & press the edges with a spatula, a couple of times so that you get it cooked evenly with a crispy outer layer.
• Once done, remove the Pudina Parathas from the Tawa and place them on a serving plate.
• Gently crush the Paratha between your palms with quick movements, as you do for Malabar paratha.
• Care should be taken while doing this, proceed with this step only when it is warm enough to handle.
• The idea is to separate the layers & to give a flaky texture.
• Serve Pudina Lachcha Parathas hot with a bowl of Curd(yoghurt), Raitha or Pickle.

   

MINT PARATHA - PUDINA LACHCHA PARATHA

 

 

NOTES:

 

• Can also add along with Coriander Leaves/ Spring Onions along with Mint Leaves.
• But for the unique taste of Mint, use just the Mint Leaves in the Paratha.
• You can add Garam Masala while kneading the dough.
• Add very little water as required while kneading the dough.
• Can also smear a blob of butter over hot Pudina Lachcha Parathas just before serving.

ALOO PARATHA

     Aloo Paratha is one of the most famous Indian Bread stuffed with Potatoes.  This is a popular dish originating from Punjab, but can commonly be termed as a North Indian Dish.  Aloo Paratha can be served at any time of the day, it suits well for a breakfast, lunch and dinner.  Serve hot Parathas with a blob of Butter along with a cup of Curd(Yoghurt), Pickle or Raitha.
    We can see a rather different eating habit far more profoundly than we realize since the Food Revolution.  And I have always felt that the main medium of revolt being the Television Culture, started with the noteworthy launch of Doordarshan in India in 70s. Since then, North Indian Culture and food seeped slowly into South Indian Kitchen.  It has deeply rooted to the beginning of North Indian Khana even in South Indian Restaurants.  Least to mention the influence of Chinese Food in terms of Indian Cuisine.
     Aloo Parathas are Whole Wheat Indian Bread with a heart-warming Potato Stuffing. What makes Aloo Paratha special is the soft and tasty filling of potatoes flavoured with mild spice powders and seasoning. Garam Masala gives this Paratha a wonderful flavour, and Amchur (Dry Mango Powder) adds a tinge of tanginess to the dish. Usually, Parathas are roasted with lots of Ghee (Clarified Butter) and served with dollops of Butter.
      Aloo Parathas are wholesome as they are, so serve them with simple side dishes. These Parathas taste best when served hot with Pickles /Achar, Curd or Raitha.  Aloo Paratha is one best dish which can be packed in a Lunch Box, as it stays fresh and soft even after a long time.

For more Recipes on INDIAN BREADS, Click here...


Cuisine : North Indian (Punjabi)
Course : Main Course
Difficulty : Medium
Spice Level - Low
Serves : 4
Yields : 12 - 15 Parathas
Author : SM

Preparation Time : 25–30 Minutes
Leavening Time : 5–8 Minutes
Cooking Time : 15–20 Minutes

For more PARATHA RECIPES, Click here...

 

HOW TO MAKE ALOO PARATHA - POTATO STUFFED PARATHA

ALOO PARATHA

 

INGREDIENTS:

For The Dough:

Whole Wheat Flour - 2 Cups
Salt - To Taste
Sugar - 1 Teaspoon (Optional)
Ghee/Oil - 2 Tablespoon
Water - as Required
  

For the Stuffing:

Potatoes - 3-4 No's.
Onion - 1 No.
Green Chillies - 1-2 No's.
Cumin Seeds - 1 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Garam Masala - 1/2 Teaspoon
Dry Mango Powder(Amchur) - 2 Teaspoons
Coriander Leaves/Spring Onions - Few.
Salt - To Taste
Oil/Ghee - 2 Teaspoons

To Cook :

Ghee/Oil - 4-5 Tablespoons (To Drizzle)

METHOD :

For the Dough:

• Mix all the ingredients mentioned under 'For the dough', adding a little water, and knead it into a pliable dough.
• Finally, add oil /melted Ghee and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls and keep it aside.

For the Stuffing:

• Boil the Potatoes, peel and mash them.
• Heat Oil/Ghee in a Pan over medium flame.
• Splutter Cumin seeds, add finely chopped Onions and Green Chillies.
• Sauté them until Onions turn translucent.
• Add, Red Chilli Powder, Garam Masala to the above and fry this on a very low flame for few minutes.
• Add mashed Potatoes along with a dash of Salt and mix well.
• Sprinkle Amchur Powder and finely chopped Coriander Leaves/Spring Onions and mix well.
• Leave this on a low flame for a few minutes and switch off the flame.
• Allow it to cool.
• Divide the Potato Stuffing into 12-15 medium-sized balls and keep them aside.

For Aloo Paratha:

• Roll the dough balls into thin circles.
• Place a little Potato Stuffing at the centre.
• Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
• Dust some flour and roll the dough with Potato Stuffing into a Circle.
• Heat a griddle (Tawa) and cook each paratha on a medium flame.
• Drizzle 1/4 Teaspoon of Oil/Ghee over each Paratha and cook them until they turn into golden brown colour on both the sides.
• Follow the suit for the rest of the dough balls.
• Serve hot Parathas with a bowl of Curd (yoghurt), Raitha or Pickle.

NOTES:

• Add very little water as required while kneading the dough.
• Adding Ghee/Oil while kneading the dough yields soft Parathas.
• Can Substitute Amchur(Dry Mango Powder) with Lemon Juice.
• Chop Onions and Green Chillies as finely as possible.
• Can avoid adding Green Chillies too.
• Mash the potatoes without any lumps.
• If the Potato stuffing is prepared without lumps and large pieces, the Parathas will not break while rolling.
• Cook Aloo Parathas over a hot griddle.  If cooked at low temperature, Parathas tend to become hard.
• Can avoid adding Ghee/Oil while roasting the Parathas.
• Can also smear a blob of butter over hot parathas before serving.