Pumpkin Poori / Kaddu Ki Poori

kaddu poori
Pumpkin Poori / Kaddu Ki Poori
Print Pin
3.80 from 5 votes

Pumpkin Poori / Kaddu Ki Poori

Pumpkin/ kaddu is very good for health.
Children do not want to eat vegetables, so we make vegetables by different ways, so that when children eat vegetables ,they find it delicious and it will solve our purpose as well.
Pumpkin/ kaddu is eaten in many ways, dry pumpkin/ kaddu vegetable, pumpkin/ kaddu kheer etc.
Pumpkin/ kaddu poori's, parathas and rotis/ chapati can also be eaten.
We will learn how to make pumpkin/ kaddu puris here.
Follow the given below step by step to make pumpkin/ kaddu poori…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Starter
Cuisine American, Breakfast, dinner, Indian, lunch, Main, Mediterranean
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 people
Calories 144kcal
Cost 20 rupee

Equipment

  • Kadhai / Fry Pan
  • Grater/ Kaddukas
  • Ladle / Karchal
  • Spoon
  • Bowl
  • Plate
  • Rolling Pin/ Belan

Ingredients

  • 100 grams Pumpkin/ Kaddu, or 1 cup
  • 100 grams Wheat Flour / Atta, or 1 cup
  • 50 grams Semolina/ Sooji/ Rawa, or 1/2 cup
  • 1 tsp Coriander Powder/ Dhaniya Powder, or 5 grams
  • 1/2 tsp Red Chili Powder/ Lal Mirch Powder, 2.5 grams
  • 1/2 tsp Turmeric Powder/ Haldi Powder, 2.5 grams
  • 1/2 tsp Carom / Ajwain Seeds, 2.5 grams
  • 3/4 tsp Salt / Namak, 4 grams or as per taste
  • 3 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 1 unit Green Chili / Hari Mirch
  • 1 pinch Asa
  • 100 mili liter Oil / Tel

Instructions

  • Take pumpkin/ kaddu to make pumpkin/ kaddu poori.
    Take pumpkin/ kaddu to make pumpkin/ kaddu poori.
  • To make pumpkin/ kaddu poori, take 100 grams or 1 cup of pumpkin/ kaddu.
    To make pumpkin/ kaddu poori, take 100 grams or 1 cup of pumpkin/ kaddu.
  • Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
    Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
  • Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
  • After this, take 100 grams or 1 cup of flour.
    Take 100 grams or one cup of flour in a vessel.
  • After this, take 50 grams or half a cup of semolina/ sooji/ rawa.
    After this, take 50 grams or half a cup of semolina/ sooji/ rawa.
  • Take one a green chilli and chop it finely.
    Finely chop the green chilies.
  • Take 3 teaspoon of chopped coriander.
    Take 4 teaspoons of chopped coriander.
  • Take 100 grams or one cup of flour in a vessel.
    Take 100 grams or one cup of flour in a vessel.
  • Add 50grams or half cup of semolina also.
  • After this add chopped green coriander and green chilli.
    After this add chopped green coriander and green chili.
  • After this, add one teaspoon coriander powder, one teaspoon turmeric powder, one teaspoon or 5 grams coriander powder, half teaspoon redchilli powder and a pinch of asafoetida.
    After this, add one teaspoon coriander powder, one teaspoon turmeric powder, one teaspoon or 5 grams coriander powder, half teaspoon red chili powder and a pinch of asafoetida.
  • Add a teaspoon or 5 grams of salt or salt according to your taste.
  • After this, add 2 spoons of oil also.
    After this, add 2 spoons of oil also.
  • Add grated pumpkin/ kaddu over it.
    Add grated pumpkin/ kaddu over it.
  • Mix everything in the flour and knead it to make a dough.
    Mix everything in the flour and knead it to make a dough.
  • Keep in mind that do not add water to the flour. If dough is very dry and you are facing trouble in kneading the dough, then add a little water.
    Keep in mind that do not add water to the flour. If dough is very dry and you are facing trouble in kneading the dough, then add a little water.
  • Do not add too much water. Knead the dough well.
  • Cover the dough with a plate and keep it for 10 minutes to settle down properly.
    Combine all the things in the dough and knead it.
  • After 10 minutes, put the kadhai/ fry pan on the gas.
    After 10 minutes, put the kadhai/ fry pan on the gas.
  • Put 100 ml oil in the kadhai/ fry pan or you can add oil as per your requirement so that pumpkin/ kaddu poori can be fried well. Keep the flame on high.
    Put 100 ml oil in the kadhai/ fry pan or you can add oil as per your requirement so that pumpkin/ kaddu poori can be fried well. Keep the flame on high.
  • Now remove the plate from the dough.
    Now remove the plate from the dough.
  • And take about 44 grams of dough.
    And take about 44 grams of dough.
  • Wrap the dough with flour dust.
    Wrap the dough with flour dust.
  • Apply the flour dust enough to make it easier to roll, but keep in mind that do not apply too much flour dust on the dough otherwise itwill be burnt and will leave black residue on poori.
    Apply the flour dust enough to make it easier to roll, but keep in mind that do not apply too much flour dust on the dough otherwise, it will be burnt and will leave a black residue on poori.
  • Roll out the poori with a rolling pin.
  • The thickness of the poori should not be too thin, nor should be too thick.
    The thickness of the poori should not be too thin, nor should it be too thick.
  • Just like we roll the plain poori, so is the pumpkin poori should be roll.
  • The diameter of the pumpkin puri should be about 4 inches.
    The diameter of the pumpkin puri should be about 4 inches.
  • The oil of kadhai/ fry pan must have been hot by now.
  • To check whether the oil is hot or not, drop a very small ball of dough in the oil.
  • If the oil is hot, then the small ball will immediately come-up in the upper layer of oil in the kadhai/ fry pan.
  • When the oil is hot, place rolled poori in the oil kadhai/fry pan.
    When the oil is hot, place rolled poori in the oil kadhai/fry pan.
  • Press the corners of the poori lightly with a ladle/ spatula, poori will pop up immediately.
    When the oil is hot, place rolled poori in the oil kadhai/fry pan.
  • After that flip the poori side.
  • Fry both the sides of the poori till it turns light brown,take care to cook the corners of the poori properly. It often happens that the corners of the poori are not properly fried.
    Fry both the sides of the poori till it turns light brown, take care to cook the corners of the poori properly. It often happens that the corners of the poori are not properly fried.
  • But keep in mind poori should not be burn. To take care of this, we can roll 4 to 5 poori at a time and then start frying, it will save oil and also time, apart from that pooris will also not burn.
  • Fry the remaining pooris in the same manner.
    Pumpkin Poori / Kaddu Ki Poori
  • Eat pumpkin / kaddu pooris with chutney or pickle and curd.
  • These pooris can be eaten for breakfast and snacks.
    Pumpkin puris are very tasty to eat. Enjoy it.

Radish Paratha/ Mooli Paratha

Serve radish paratha with chutney.
Serve radish paratha with chutney.
Print Pin
5 from 1 vote

Radish(Daikon) Paratha/ Mooli Paratha

Radish/ daikon is full of dietary fiber, which helps with digestion issues. If you have enough mooli salad every day, your bowel movement will be smooth.
Radish is full of vitamins A, C, E, B6, potassium, and other minerals, radishes can give your whole body an immunity boost. Mooli is also high on antioxidants and anthocyanins, which means that it's quite good for your heart as well.
Radish paratha is very tasty to eat and is good for the stomach.
To make Radish Paratha follow the step by step below…
Course Breakfast, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10 people
Calories 146kcal
Cost 50 rupee

Equipment

  • Plate
  • Grater
  • Griddle/ Tawa
  • Big Spoon
  • Bowl
  • Rolling Pin

Ingredients

  • 20 tsp Wheat Flour / Atta
  • 4 Unit Raddish
  • 10 tsp Oil/ Desi Ghee/ Tel
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 1/2 tsp Garam Masala Powder
  • as per taste Salt / Namak
  • 1/2 tsp Raw Mango Powder
  • 1/2 tsp Coriander / Dhaniya Powder
  • 1 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 1 tsp Butter/ Makkhan
  • Water

Instructions



  • To make Radish Paratha, take about 4 radishes of medium size.


    Wash the radish with water.

    To make Radish Paratha, take about 4 radishes of medium size. Wash the radish with water.
  • Grate the radish with the grater.






    Grate the radish with the grater.
  • Squeeze out the water from the radish. And take out the radish on a separate plate.


    Squeeze out the water from the radish. And take out the radish on a separate plate.
  • Do not throw the extracted water by squeezing it from the radish.


    Do not throw the extracted water by squeezing it from the radish.
  • Take about 20 teaspoons of flour in a bowl, add 2 tsp of oil in the flour and mix it well.
    Take about 20 teaspoons of flour in a bowl.


  • Add about 1/4 teaspoon salt to the flour.







    Add about 1/4 teaspoon salt to the flour.
  • Now knead the dough with the radish water.


    If reddish water finishes, then take normal water to kneed the dough.


  • Knead the dough like bread. The dough should not be too hard.


    Knead the dough like bread. The dough should not be too hard. While kneading the dough of any stuffed paratha, keep in mind that as stiff or soft as the stuffing, the dough should be as hard or soft.
  • While kneading the dough of any stuffed paratha, keep in mind that the dough should be as stiff or soft as the stuffing.


  • That is, the viscosity of dough and stuffings should be the same.







  • Now knead the dough and keep it in a separate bowl and cover the plate so that the
    dough settles well.


  • Now take grated radish.


  • Add half a teaspoon red chili powder to the radish.



    Add half a teaspoon red chili powder to the radish.
  • Add half teaspoon coriander powder, salt as per taste, 1/4 garam masala, chopped
    coriander leaves.





    Add half teaspoon coriander powder, salt as per taste, 1/4 garam masala, chopped coriander leaves.
  • If you do not like garam masala, do not add garam masala.


    Mix all the spices in the radish.




    If you do not like garam masala, do not add garam masala. Mix all the spices in the radish.
  • Now put the griddle on the gas.
    Now put the griddle on the gas.


  • Keep the flame on medium.







  • After this, take the dough, radish stuffings, oil, flour dust.


  • Now take about 30 grams of dough.


    Now take about 30 grams of dough.


  • Now roll out bread with the help of a rolling pin.










    Now roll out bread with the help of a rolling pin.


  • After a little flour dust on the disc and roll it to make a 4-inch disc.






  • Now take 1.5 teaspoons of radish stuffings. And put the stuffing of radish in the bread.
    Now take 1.5 teaspoons of radish stuffings. And put the stuffing of radish in the roti.
  • Make stuffed balls by pressing the corners of the bread, so that the stuffings are properly filled inside.
    Make stuffed balls by pressing the corners of the bread, so that the stuffings are properly filled inside.
  • Now apply the flour dust in the dough ball.


  • Now apply the flour dust in the dough ball.







    Now apply the flour dust in the dough ball.
  • Now roll the paratha with a rolling pin.
  • Take care to roll the paratha with light pressure by rolling pin so that the stuffings do not come out.
    Take care to roll the paratha lightly with hand by rolling pin so that the stuffings do not come out.
  • Roll the parathas well.
  • Now put the paratha on the griddle.
    Now put the paratha on the griddle.


  • Turn the side of paratha after about 30 seconds.








    Turn the paratha after about 30 seconds.
  • Now spread a spoon of oil or desi ghee on the paratha and spread it on the paratha,
    you can also use butter if you want.


    Now spread a spoon of oil or desi ghee on the paratha and spread it on the paratha, you can also use butter if you want.
  • Now change the side of the paratha.


    Now change the side of the paratha.
  • And on the other side of the paratha also apply a spoon of oil or desi ghee.
    And on the other side of the paratha also apply a spoon of oil or desi ghee.
  • Bake the parathas with a spoon.
    Bake the parathas with a spoon.
  • Keep in mind that the heat of the gas should be medium.
  • While baking the paratha, keep in mind that the paratha should not be burnt.
    While baking the paratha, keep in mind that the paratha should not be burnt.
  • Make remaining parathas with the remaining dough as well.
    Make remaining parathas with the remaining dough as well.
  • Radish parathas are ready. Apply Butter on paratha.
    Radish parathas are ready.












  • Serve radish paratha with chutney.








    Serve radish paratha with chutney.
  • You can also serve radish parathas with pickle or curd.

Notes

  1. Radish is chock full of dietary fiber, which helps with digestion issues. If you have enough mooli salad every day, your bowel movement will be smooth.
  2. Radish veggie has anti-congestive properties, which help clear the mucus from your throat and
    respiratory tract.
  3. Radish is full of vitamins A, C, E, B6, potassium, and other minerals, radishes can give your whole body an immunity boost. Mooli is also high on antioxidants and anthocyanins, which means that it’s quite good for your heart as well.
  4. Rich in potassium, radishes can help keep blood pressure under control by maintaining the sodium-potassium balance in the body. 
  5. Apart from all the vitamins in radishes, they also have phosphorous and zinc. These, when combined, can help get rid of dryness, acne, and rashes.
  6. Radish paratha is very tasty to eat and is good for the stomach.
  7. To make Radish Paratha follow the step by step below.
You can also try some more paratha’s/ flat bread :
Pumpkin Forota/ Kaddu Paratha
 Crispy Pumpkin Forota/ Crispy Kaddu Paratha

Cauliflower Stuffed Flatbread/ Gobhi Paratha / गोभी पराठा

Cauliflower Stuffed Flatbread/ Gobhi Paratha / गोभी पराठा
Cauliflower Stuffed Flatbread/ Gobhi Paratha / गोभी पराठा
Print Pin
5 from 1 vote

Cauliflower Stuffed Flatbread/ Gobhi Paratha / गोभी पराठा

Cauliflower Stuffed/ Gobhi paratha is very tasty to eat and also it is made very quickly, as well as there are not many calories in cauliflower, so eating it also keeps your weight under control.
If your mind is doing something good and spicy then cauliflower stuffed paratha is a very good option.
Follow the steps given below to make Cauliflower Stuffed Flatbread/ Gobhi Paratha…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Snacks
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 7 People
Calories 54kcal
Cost 40 rupee

Equipment

  • Big Bowl
  • Kadhai / Fry Pan
  • Big Spoon
  • Tawa
  • Grater
  • Knife
  • Small Bowl
  • Plate

Ingredients

  • 250 grams Cauliflower/ Gobhi
  • 14 tsp Wheat Flour/ Atta, 1 paratha will take 2 tsp of wheat flour
  • 1/2 tsp Red Chili Powder/ Lal Mirch Powder
  • 1/4 tsp Garam Masala
  • 3/4 tsp Raw Mango Powder/ Amchur Powder
  • 10 tsp Oil/ Desi Ghee
  • 1/2 tsp Cumin Seed/ Jeera
  • 1 pinch asafoetida/ Heeng
  • 1 Unit Big Onion / Bada Pyaz, optional
  • 1 Unit Green Chili / Hari Mirch
  • 1/2 tsp Coriander Powder/ Dhaniya Powder
  • 2 tsp Coriander leaves / Dhaniya Patti
  • as per taste Salt/ Namak

Instructions

  • To make cauliflower paratha take 14 teaspoons of flour.
    To make cabbage paratha take 14 teaspoons of flour.
  • Add 1/4 teaspoon salt to the flour, add 2 tsp oil in flour and mix oil with flour.
    Add 1/4 teaspoon salt to the flour.
  • Now take water in a glass.
    Now take water in a glass.
  • Knead the dough by adding a little water, take care not to add more water at one time.
    Knead the dough by adding a little water, take care not to add more water at one time.
  • Add a little water, knead the dough very well, the dough is kneaded like bread, not too hard and not too soft.
  • Add a little water, knead the dough very well, the dough is kneaded like bread, not too hard and not too soft.
    Add a little water, knead the dough very well, the dough is kneaded like bread, not too hard and not too soft.
  • Make small holes in the dough and sprinkle few drops of water in it.
    Make a few holes in the dough and sprinkle few drops of water in it.
  • Cover the dough with a plate for at least 5 minutes.
    Resulting the dough settles well so that the paratha can be soft and well-formed.
    Cover the dough with a plate for at least 5 minutes.
  • After this take 250 grams of cauliflower.
    After this take about 250 grams of cauliflower.
  • Cauliflower contains insects, so wash the cauliflower with hot water.
    Warm the water in a vessel, add salt to the water.
  • Water does not have to boil, water must be warm.
  • Break the cauliflower into pieces and put the pieces in hot water and leave it for at least 10 to 15 minutes.
  • After 10 minutes to 15 minutes remove the pieces of cauliflower and wash them with clean water.
  • Now grate the cauliflower with the grater.
    Now grate the cauliflower with the grater.
  • Take a big onion, finely chop the onion.
    This step is optional if you don't like onion avoid this step.
    Take a big onion, finely chop the onion.
  • Take a green chili, wash the chili water, chop the green chili.
    Take a green chili, wash the chili water, chop the green chili.
  • Cut approximately 2 tablespoons of green coriander leaves.
    Cut approximately 2 tablespoons of green coriander leaves.
  • Put a kadhai/ fry pan on the gas.
    Put a kadhai/ fry pan on the gas.
  • Add a spoon of oil to the kadhai/ fry pan.
    Add a spoon of oil to the kadhai/ fry pan.
  • Turn the flame on high.
  • When the oil is hot, then add cumin seeds to the oil.
    When the oil is hot, then add cumin seeds to the oil.
  • When the cumin seeds crackle, add a pinch of asafoetida.
  • After this add chopped onion, fry the onion for 2 minutes.
    After this add chopped onion, fry the onion for 2 minutes.
  • After this add chopped onion, fry the onion for 2 minutes.
  • After this add chopped green chilies, fry onions, and green chilies.
    After this add chopped green chilies, fry onions and green chilies.
  • Fry the onion until light brown.
    Fry the onion until light brown.
  • Now add the grated cauliflower.
    Now add the grated cabbage.
  • Add half teaspoon coriander powder, half teaspoon red chili powder, 1/4 teaspoon garam masala to the cauliflower.
    Add half teaspoon coriander powder, half teaspoon red chili powder, 1/4 teaspoon garam masala to the cabbage.
  • Add salt with it.
    Add salt along with it. Turn down the flame to medium.
  • Turn down the flame to medium.
  • Now fry the cauliflower.
    Now fry the cauliflower
  • Fry the cauliflower for 5 minutes.
    Fry the cauliflower for 5 minutes.
  • Press cauliflower with hand, weather the cauliflower is cooked or not.
    Check cabbage with hand, weather the cabbage is cooked or not.
  • When the cauliflower is 90% cooked, then put 3/4 teaspoon of sour powder in the kadhai/ fry pan.
    When the cabbage is 90% cooked, then put 3/4 teaspoon of sour powder in the kadhai/ fry pan.
  • And fry the cauliflower for 2 minutes.
  • Add 2 teaspoons of chopped coriander leaves in cauliflower stuffing.
    Add 2 teaspoons of chopped coriander leaves in cauliflower stuffing.
  • Mix coriander leaves well with a spoon.
    Now take out the cabbage spices in a separate plate.
  • Now take a little cauliflower in a spoon and eat to check if the spice is made right, that is, the salt is fine or not.
    Now take out the cabbage spices on a separate plate.
  • Now take out the cauliflower spices on a separate plate.
    Now take out the cabbage spices on a separate plate.
  • Now the water you had previously sprinkled in the dough. Open the plate and knead the dough for a minute. Now the dough will be smooth.
    Now the water you had previously sprinkled in the dough. Open the plate and knead the dough for a minute. Now the dough will be smooth.
  • After this, take out the dough in a bowl and keep it.
    After this, take out the dough in a bowl and keep it.
  • Now take the flour dust in a plate, take 7 to 8 teaspoons of oil in a bowl along with it.
    Now take the flour dust in a plate, take 7 to 8 teaspoons of oil in a bowl along with it.
  • If you use more oil in the paratha then take a little more oil. You can also use desi ghee or butter instead of oil.
  • Now take a rolling pin to make paratha.
  • To make the paratha, put the griddle/ tawa on the gas.
    Turn down the flame to medium.
    To make the paratha, put the griddle/ tawa on the gas.
  • Take 30 grams of dough.
    Make the dough in a circular shape.
    Take 30 grams of dough.
  • After this, apply a little flour dust on the dough and roll it to make 4-inch disc.
    After this, apply a little flour dust on the dough and roll it to make 4 inch disc.
  • After this, apply a little flour dust on the dough and roll it to make 4 inch disc.
  • Now spread 1 or 1.5 teaspoons of gobi stuffing on the disc.
    Now spread 1 or 1.5 teaspoons of gobi stuffing on the disc.
  • Now close the edges of the disc with a hand according to the image given below, so that the stuffing closes in due course.
    Now close the edges of the disc with a hand according to the image given below, so that the stuffing closes in due course.
  • Now close the edges of the disc with a hand according to the image given below, so that the stuffing closes in due course.
  • Now close the edges of the disc with a hand according to the image given below, so that the stuffing closes in due course.
  • Now dip the dough in flour dust.
    Now dip the dough in flour dust.
  • After this, roll the paratha with a light hand, so that stuffing should not come out from the dough.
  • Spread more flour dust around the dough so that the parathas can be rolled well.
    Wrap more flour dust around the dough so that the parathas can be rolled well.
  • The size of the paratha disc should be 4 to 5 inches.
    The size of the paratha disc should be 4 to 5 inches.
  • If the stuffing starts coming out of the paratha while rolling the paratha, then apply some more flour dust on the paratha disc.
    If the stuffing starts coming out of the paratha while rolling the paratha, then apply some more flour dust on the paratha disc.
  • Now put the paratha on the griddle/ tawa.
    Now put the paratha on the griddle/ tawa.
  • Change the side of the paratha after 30 seconds.
    Change the side of the paratha after 30 seconds.
  • Again Change the side of the paratha after 40 seconds.
    Again Change the side of the paratha after 40<span class="wprm-timer" data-seconds="40"></span> seconds.
  • Take one teaspoon of oil or desi ghee in a spoon and spread it on the paratha. Apply oil or desi ghee on the whole surface of the paratha.
    Take one teaspoon of oil or desi ghee in a spoon and spread it on the paratha. Apply oil or desi ghee on the whole surface of the paratha.
  • Take one teaspoon of oil or desi ghee in a spoon and spread it on the paratha. Apply oil or desi ghee on the whole surface of the paratha.
  • Now again change the side of the paratha, and apply oil or desi ghee on the other side as well.
    Now again change the side of the paratha, and apply oil or desi ghee on the other side as well.
  • Press and roast the paratha with the help of a spoon.
    Press and roast the paratha with the help of a spoon.
  • Properly cook the paratha, paratha should not be uncooked.
  • Bake both sides of the paratha properly, making sure that the paratha does not burn.
    Bake both sides of the paratha properly, making sure that the paratha does not burn.
  • Make the remaining parathas as well.
    Eat the paratha with Tamatar Dhaniya Chutney and curd.
    Make the remaining parathas as well. Eat the paratha with green chutney and curd.
  • Bake the remaining flour parathas as well. Eat the paratha with green chutney and curd.

Paratha | Flat Bread

Paratha


Paratha | Flat Bread

A paratha is a flatbread that originated in the Indian subcontinent prevalent throughout areas of India, Sri Lanka, Pakistan, Nepal, and Bangladesh where wheat is the traditional staple.
Paratha is an amalgamation of the words paratha and atta, which literally means layers of cooked dough.
Parathas can be eaten as a breakfast dish or as a tea-time (tiffin) snack.
The flour used is finely ground wholemeal (atta) and the dough is shallow fried.
Perhaps the most common stuffing for parathas is mashed, spiced potatoes (aloo ka parantha) followed perhaps by dal (lentils).
A paratha (especially a stuffed one) can be eaten simply with a pat of butter spread on top or with chutney, pickles, ketchup, dahi or raita or with meat or vegetable curries.
Some roll the paratha into a tube and eat it with tea, often dipping the paratha.
To achieve the layered dough for plain parathas, a number of different traditional techniques exist.
These include covering the thinly rolled out pastry with oil, folding back and forth like a paper fan and coiling the resulting strip into a round shape before rolling flat, baking on the griddle/ tava and shallow frying.

This bread is very nutritious and helps to get rid of hunger for a long time, plus it does not tire and improves brain function. This is important for people who work for a long time at the computer. Such as online casino players. The Slotogate platform is the best platform where various casinos are presented and where you can make various deposit methods including ecopayz online casino 

  • 4 tsp Wheat Flour (1 paratha require 2 tbsp of flour)
  • 2 tsp Oil or Desi Ghee (To knead dough)
  • as per required Water / Pani
  • 4 tsp Oil or Desi Ghee (To apply on the layer of paratha)
  1. First take wheat flour and add 2 tsp of oil or desi ghee.Knead the dough.Dough will be like dough of chapati.

  2. Cover the dough for 5 minute, so that dough will be properly settled.

  3. After that take Oil or Desi ghee in the plate.

  4. Make 2 balls / pieces of that prepared dough.Take one of them.

  5. Coat one of ball with flour.Flatten the ball of dough.

  6. Roll the ball to 3 -4 inch in circular motion with rolling pin.

  7. Spread 1/2 tsp of oil over the entire surface of the circle.
  8. After that spread 1/4 tsp of oil over entire surface of the semi-circle.Do one more fold to create triangle.

  9. Folding the layer is totally depend on you.Here we are creating and greasing the layer to create multi layer of the paratha.You can give any shape to the paratha, square or circular or any geometrical shape.

  10. Now wrap the triangular shape with flour dust.

  11. After this step, roll the triangle with rolling pin with light hand in circular motion.There is a trick on rolling paratha or any type of bread.As we know there are 2 handle of rolling pin.So while rolling in circular motion pressure on one side of rolling pin should be little more than the other side, to create circular motion.

  12. Roll the paratha till it reaches 1/4 inch thickness, do not press hard while layer.Otherwise layer will not properly create.

  13. Heat the flat pan on the high flam.After that place the paratha on the flat pan.

  14. Now flip the paratha, when you see raised bumps on the upper layer of paratha /flatbread.

  15. Now flip the paratha / flatbread again with spatula.

  16. Apply 1/2 tbsp of oil all over the surface of paratha /flatbread, if oil required more then take little more amount of oil.

  17. After that apply required oil to spread on the other side of paratha /flatbread.

  18. Again flip the paratha /flatbread.

  19. To make paratha crisp press paratha /flatbread by wooden hand masher on both side of the paratha.

  20. Now layered, crispy paratha/ flatbread is ready to eat.

  1. There is a trick on rolling paratha or any type of bread.
  2. As we know there are 2 handle of rolling pin.
  3. So while rolling in circular motion pressure on one side of rolling pin should be
    little more than the other side, to create circular motion.

You can try paratha’s with below chutney…

  1. Coconut Peanut Chutney / नारियल मूंगफली की चटनी
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Gooseberry Chutney / Amla Chutney
  4. Raw Mango Chutney / Amiya Ki Chutney
  5. Tamarind / Imli Chatni


video por no español crystal chase natasha nice xxnxl.vip alice in wonderland xxx the best celeb nudes, mia khalifa porn bideos nude 18 yr old xnxxbangbros.com the best free porn hd izzy green onlyfans leak, hannah palmer onlyfans leaked trisha paytas inly fans motherandsonporn.com blowjobs in the movies kristen stewart nude leaked
leaked videos of celebrities sierra skye only fans leaks wifexxx.vip black on white gay porn mom porn hub video, fotos de las vergas mas grandes beauty salon boner bonanza sexporn.win mother in law anal rick & morty porn comics, pussy of ariana grande ashley serrano onlyfans leak swingerwife.win coger con mi hermana sword art online porn
swinger clubs in ohio sandra bullock nude pictures videoprono.vip legend of the seeker n hen tai .net, cumming in a sock the minxx club nude latexporn.win kendra spade pure taboo demon slayer porn comic, rick amd morty a way back home dad seduces step daughter hotsexvideo.vip skylar mae leaked onlyfans lauren spencer uk leak
Don`t copy text!
fantasy factory adult store wife getting cream pie xxnx.vip videos on sexual positions free full porn mivies, boom egg male toy gay video blow job wifeporn.win huge cumshots on tits how to eat a pussy., naked and afraid xxx amanda cerny leak onlyfans xxxpor.win wendy naked gravity falls nip slips emma watson