Padmas Navaruchi

PARATHAS IN DIFFERENT SHAPES

padmakmurthy

July 10, 2020

PLAIN PARATHAS IN DIFFERENT SHAPES IS THE TOPIC OF THIS POST.

WHENEVER THE NAME PARATHA COMES, IT REMINDS ME OF PUNJAB WHERE THE DAY STARTS WITH HOT TEA AND PARATHA MADE WITH PURE GHEE OR DALDA

But time has changed, and people are more concerned about their eating habits.

Still, paratha, that too with layers, crispy and hot, forces us from the inside to go for it.

Basically, paratha refers to a multi-layered chapati and has to be consumed with some dal, curry, jam, and pickles, as it has only the taste of salt.

Don’t get confused with stuffed parathas.

This post is especially for beginners who find it difficult to make good parathas. So I have tried to teach you to step by step folding and rolling method of parathas in different shapes.

Today I am showing 4 methods of making parathas.ROUND, SQUARE, TRIANGLE, AND MULTI-LAYERED.

INGREDIENTS FOR THE PARATHA DOUGH

Wheat flour-1cup+2table spoon for dusting
Table salt -1/2tea spoon
Oil-1 tablespoon (for kneading)
Oil-3 tablespoons for making parathas
Water for kneading the dough-1/2 cup or more as required

METHOD;

Take a big plate or a mixing bowl.
Put one cup of wheat flour, salt, and 1 tablespoon of oil into it.
Firstly mix the ingredients, start putting in water, and simultaneously knead the dough to a soft pliable dough. Add the water in intervals, not together.
Every time you add water, knead nicely. Knead for 2 mts, and you will see that the dough does not stick to your hand anymore.
Each flour absorbs water differently so it is not necessary that you will need the entire quantity of water it may be a little less or a little more.

Now smear little oil and keep covered for 10 mts.

NOW I WILL SHOW HOW TO SHAPE IT DIFFERENTLY

You can shape parathas in different shapes:-Triangle, square, and round and multi-layered round shapes.

1)Take a small orange size dough, make round, flatten it, and dust it with dry wheat flour.

Keep it in the center of the rolling board and start rolling with a rolling pin.

If the rolled paratha sticks to the board, sprinkle some more flour to roll it evenly and smoothly.

1) NOW COMES THE FOLDING PART- TRIANGLE SHAPE

After rolling as in the video, smear oil on it and sprinkle little dry flour as shown.

Fold it into half and again smear oil and sprinkle dry flour Once again into half to make a triangle.

NOW IT IS IN A TRIANGLE SHAPE

Roll out the Triangle shaped dough piece evenly on the rolling board dusting it with dry flour to maintain its shape.
Heat A Tawa and when hot put the rolled paratha on it. Keep the flame medium.
When a small bubble-like structure starts appearing, flip the paratha.
Roast for about 30 seconds, and flip once more.
Now smear oil on the paratha with a brush, turn the other side, and repeat the same,
(let only brown patches appear, not black as it gives a burnt taste to the paratha.)

PARATHA IS READY TO SERVE

NOW COMES THE FOLDING PART-SQUARE SHAPE

Firstly roll a round shape circle of about 8-inch circumference.

Apply oil with the help of a brush. Sprinkle little wheat flour.

Now fold 1/4th part of the rolled paratha. Apply oil on it and also sprinkle dry wheat flour.

Do the same with the other part.

Again fold it 1/4th portion as a folded envelope on both sides. (see below)

Now roll it retaining the square shape, giving equal pressure on all sides .

Now roast the paratha on both sides till brown spots appear on the surface and then roast it with the oil also

.SQUARE PARATHA IS READY TO SERVE WITH YOUR LUNCH

ROUND-SHAPED PARATHA

This is very simple.
If we make a simple round-shaped paratha and roast it, it won’t puff completely.
This is the reason we make 2 small rounds and apply oil and dry flour on it and again roll
it together to the required circumference.
While rolling both the layers are intact, also while roasting. Later it can be separated if needed.

The roasting method is the same as the previous ones.

SERVE HOT, ROUND PARATHA IS READY

NOTE;(THIS REMAINS SOFT FOR A LONGER TIME)

MULTI-LAYERED ROUND PARATHA.

Firstly roll about 9-inch circumference paratha.

Now apply oil on it (liberally) and sprinkle dry wheat flour evenly on it.

Now comes the folding method.
Roll it tightly to form a long thick rope-like structure.
roll again making a circle and securing the edge.
Press from above, flatten a little with your hand, and again roll it evenly.(little thick)