Charda Suuraj

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Recipe for Mirchon wala Paratha (Spicy Paratha)

Paratha

Paratha is the variation of roti and is liked in all households of Pakistan and generally eaten at the breakfast time.  It is made of whole wheat flour although at some places roti is also made of maize flour, rice flour and other flours but when we talk of roti it is meant to be of whole wheat flour.

In Pakistan paratha is eaten with all kinds of curry, chutney, or pickle. It is easy to make and eat. Sometime, especially in villages roti is cooked in earthen oven (tandoor). But in the cities it is generally made by using a griddle (tawa).

There are variations of roti cooked in different ways and different fillings. Here we are sharing a recipe for crispy spicy paratha. I hope you will try this and enjoy.

Ingredients

Whole wheat flour ½ kg

Salt ½ teaspoon

Red Chili Powder ½ teaspoon

Red Chili flakes ½ teaspoon

Salt ½ teaspoon

Water as needed (different flours need different amount of water)

Dry flour ¼ kg for rolling out the parathas

Preparing the flour

  1. Sift the flour and 1/2 tsp. salt together;
  2. Put the flour in a wide mouthed utensil;
  3. Make a hole in the middle of wheat flour;
  4. Pour water in the hole and mix it with flour;
  5. Keep mixing until all the dry flour is wet but be careful in adding water as the flour may become too sticky;
  6. When the flour is wet, knead it thoroughly with both hands until it is not too sticky and neither very hard;
  7. When the dough is ready cover it with a lid and let it rest for ten minutes;
  8. After 10 minutes the dough is ready for making parathas;
  9. We will need 6 tbsp. Ghee or oil for making one paratha;

Making and cooking parathas

  1. Divide the dough into 5 equal balls;
  2. You will need a smooth surface to roll out the parathas (just like the roti), it can be a marble slab or traditional roti block will do;
  3. Sprinkle a little bit of dry flour on the surface and start rolling out;
  4. Mix the remaining salt and the red chilli powder and flakes in a small bowl, use 1-2 tsp. of water torm a thick paste.
  5. Roll out the one balls about 8 inch wide and put two tbsp. of ghee or oil and spread the paste on the surface evenly.
  6. Give a 3 inch cut on one side of the rolled out roti; from one side of the cut start rolling like a roll,
  7. Now press the roll with both hands so that it looks like a ball again;
  8. Heat up your cooking griddle, or a cast-iron skillet with a diameter of at least 10-12 inches (twa),
  9. Start rolling out the paratha just like a roti , it should be thin and smooth;
  10. Put it on the griddle and cook on medium heat, the high heat may burn the paratha;
  11. When the paratha is dry from one side flip it and when some brown flowers occur on one side spread 4 tbsp. ghee and turn it over again;
  12. Now cook it from one side and then the other;
  13. When the paratha is golden brown it is ready to eat,
  14. The longer you cook it and the more ghee you use, will make a crispier paratha.

Spicy Paratha

Paratha is the variation of roti and is liked in all households of Pakistan and generally eaten at the breakfast time. It is made of whole wheat flour although at some places roti is also made of maize flour, rice flour and other flours but when we talk of roti it is meant to be of whole wheat flour. In Pakistan paratha is eaten with all kinds of curry, chutney, or pickle. It is easy to make and eat. Sometime, especially in villages roti is cooked in earthen oven (tandoor). But in the cities it is generally made by using a griddle (tawa). There are variations of roti cooked in different ways and different fillings. Here we are sharing a recipe for crispy spicy paratha. I hope you will try this and enjoy.
Course Breakfast
Cuisine Pakistani
Keyword bread, Breakfast, paratha, roti, Traditional
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 5

Ingredients

  • ½ kg Whole wheat flour
  • ½ tsp Salt
  • ½ tsp Red Chili Powder
  • ½ tsp Red Chili flakes
  • ½ tsp Salt
  • Water as needed different flours need different amount of water
  • ¼ Kg Dry flour for rolling out the parathas

Instructions

Preparing the flour

  • Sift the flour and 1/2 tsp. salt together;
  • Put the flour in a wide mouthed utensil;
  • Make a hole in the middle of wheat flour;
  • Pour water in the hole and mix it with flour;
  • Keep mixing until all the dry flour is wet but be careful in adding water as the flour may become too sticky;
  • When the flour is wet, knead it thoroughly with both hands until it is not too sticky and neither very hard;
  • When the dough is ready cover it with a lid and let it rest for ten minutes;
  • After 10 minutes the dough is ready for making parathas;
  • We will need 6 tbsp. Ghee or oil for making one paratha;

Making and cooking parathas

  • Divide the dough into 5 equal balls;
  • You will need a smooth surface to roll out the parathas (just like the roti), it can be a marble slab or traditional roti block will do;
  • Sprinkle a little bit of dry flour on the surface and start rolling out;
  • Mix the remaining salt and the red chilli powder and flakes in a small bowl, use 1-2 tsp. of water torm a thick paste.
  • Roll out the one balls about 8 inch wide and put two tbsp. of ghee or oil and spread the paste on the surface evenly.
  • Give a 3 inch cut on one side of the rolled out roti; from one side of the cut start rolling like a roll,
  • Now press the roll with both hands so that it looks like a ball again;
  • Heat up your cooking griddle, or a cast-iron skillet with a diameter of at least 10-12 inches (twa),
  • Start rolling out the paratha just like a roti , it should be thin and smooth;
  • 10. Put it on the griddle and cook on medium heat, the high heat may burn the paratha;
  • 11. When the paratha is dry from one side flip it and when some brown flowers occur on one side spread 4 tbsp. ghee and turn it over again;
  • 12. Now cook it from one side and then the other;
  • 13. When the paratha is golden brown it is ready to eat,
  • 14. The longer you cook it and the more ghee you use, will make a crispier paratha.

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