Descripción del producto

It is one of the most popular unleavened flat-breads in Pakistan cuisine .The paratha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha. puff paratha is the perfect substitute of puff pastry. It is easy to bake and has a nice crispy, flakiness for the textural treat.

A paratha can be eaten simply with a blob of butter spread on top or chutney, a spicy sauce made from yogurt and fresh herbs, but it is best served with pickles and yogurt. Some people prefer to eat it with tea, often dipping the paratha into the tea, party food or snacks for children .

Our parathas (pan-fried Indian flatbread) are truly a treat. Crispy and flaky, they go well with most Indian dishes, whether a gravied curry or a dry stir-fry.

The name of the paratha is taken from the stuffing used to make the paratha. E.g. In aloo paratha the stuffing is of spiced mashed potatos. The parathas are usually cooked in ghee but as an alternative you can use oil too. They are usually accompanied with tea, raita, pickle, dal makhani, curd or butter.

My recipe produces a result thats not just crispy and layered and flaky and uber-delicious (exactly what a Khasta Paratha should be), but its also easy enough that a child could make it:
1.Take out the paratha from package , no need thaw here.
2. Heat the pan, no need add oil or salt, flip again a couple of times until the paratha swelling and become golden brown.
3.Take out the paratha and feel the good taste , could be served the plain paratha hot with dal makhani or mango pickle or green chilli pickle or any vegetable curry.
Parotta making used to be an all day affair,but ours are instant food that could be served with chicken curry or mutton kuzhambu.

Paratha, which translates to a flaky flatbread, is a unique treat that just begs to be torn apart with your fingers, dunked into a spicy curry, then popped into your mouth.

Heres the recipe. Enjoy, all !