Tuesday, August 03, 2010

Ramadan Savories - Zaffrani Mughlai Paratha

This is a savory highly recommended by me to be enjoyed at sehri accompanied by aloo ki bhujia, shammi kebabs, eggs, hot brinjal pickle, cauliflower and white radish pickle, onion and tamato raita and sweet and spicy mango chutney.

2 Cups Wheat flour
2 Eggs beaten with 1/4 tsp salt
1 Tsp Salt
2 Tbsps Ghee
1 Tsp Baking powder
1 Tsp Milk
A few strands of saffron (zaffran) dissolved in 2 tbsps warm water
Water for kneading ghee for shallow frying

METHOD: Sift flour,baking powder and salt together. Make a stiff dough, by adding 2tbsps of ghee and slowly add water and then add milk and saffron and knead well. Now take the dough and make 6 equals portions and shape them into round balls. Take each round round ball and roll it out like a pancake 6" in diameter and coat the top side with a tsp of ghee and fold it over into a semicircle. Now repeat the process by spreading a little ghee on the top side and double fold it lengthwise and press it lightly with ur finger tips. Roll it like a swiss roll whilst keeping the folds intact on the outer side. The press it down with the palm of your hand to make a flattened ball and roll into a square 7"x 7". Now brush each paratha with beaten egg and fold all 4 corners towards the center but keep in mind not to cover the center totally. Now your paratha is ready for frying, heat oil in a frying pan or for shallow frying heat oil in a tawa and fry one paratha at a time and remember to place each one on a kitchen towel to absorb the oil.

prep time: 30 - 45 mins - makes : 6 - 8

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