Home
Paintings
Daily
Sudoku
Daily
Kakuro
Paul's
Lunchbox

Ingredients
& Tools

-Main-
Bhindi Sabji
Chana Dahl
Chole
Masala

Couscous
Lauki
Kofta

Lauki
Sabji

Stir-Fry
Lotus Root

Mexican
Salsa

Simple
Pasta

Thai
Tofu Curry

Torai
Paratha

Mooli
Paratha

Yellow
Bean

-1-2 day-
Sweet
Rice

Spicy Bean
Noodles

Rice
Noodles &
Seaweed

Vegan
Sushi

-Sweets-
Apple
Crumble

Durian
Rice
Pudding

Boondi
Ladoo

Gulab Jamun
Jalebi
Jam
Doughnuts

Naan
Khatai

Pandan
Cake

-Extras-
Lotus Root
Crisps

Mango &
Apple
Chutneys

Onion Bhaji
Pakoras
Roti Jala
Samosas
English
Samosas

Tortillas
/chips

-Basics-
Pandan
Paste

Saffron
Syrup

Yeast
Suspension

-Flatbreads-
Roti / plain
Paratha

Stuffed
Paratha

Spiral
Paratha

Spiralled
Spiral
Paratha

Double
Spiralled
Spiral
Paratha

English
Paratha

Puri
Luchi
Bhatoora
Naan
Amritsari
Kulcha

Urad
Papad

Khichiya
Papad

-Finally-
Meals thrown
together

Meals from
Leftovers

Different
Parathas

Knowledge
& Cheats
More
Vegan
Recipes
PC Plus
Green Shield
Bugs
DIY Dyson
Repair
Wallpapers
Gurmukhi
Fridge
Magnets
Stuff to
Buy/ d/l
Acceptable
Use
Policy
Idiots
Copyright
Quick
Response
Codes
Learning
Gurmukhi
with
Billie
the Cat
Let the
Devil
Wear Black
Water
Rocket
Index
My Old
CompuServe
Site
Project
Pitcher
Plant

Digg
Digg this


del.icio.us
Add to
del.icio.us


Submit to Reddit
Reddit

 
10

 

Spiralled Spiral Paratha
पराठा - ਪਰੌਂਠਾ

Extending the Spiralled paratha.

This, recipe extends the spiralled paratha by wrapping a spiral around into a spiral, enclosing a mobile filling so that it doesn't run out of the paratha whilst being eaten.

You can seee the page on different types of paratha (with links to a recipe of each type) by clicking here - Paratha types page.

Ingredients:

Paratha:


Method:

Start off with a 6cm diameter ball of soft dough.
Start off with a 6cm diameter
ball of soft dough.
Mix the flour and the water to make a nice soft dough.

Cover it with a clean dry tea-towel and leave it for 20 minutes to relax.

Roll the dough so that it forms a cylinder that is roughly 5cm in diameter and cut it into 5cm lengths.

Divide any remaining dough up equally between the pieces and roll them into balls.

Roll it out into a large rectangle.
Roll it out into a large rectangle.
Take one of the balls and roll it out to make a large rectangle.

By diong this, we are doing most of the rolling out before we have put the filling on it - doing more of the rolling out later means that the filling would have more of an opportunity to mix in with the dough and we are trying to avoid doing that.

Spread your filling on it, leaving a gap around the edge to seal it.
Spread your filling on it, leaving
a gap around the edge to seal it.
Spread a thin layer of the filling out, over the rolled-out dough so that you leave some space at the sides and a bit of space at the bottom.

Roll it up, expelling any air and stretching it into a long roll.
Roll it up, expelling any air and
stretching it into a long roll.
Dampen the clear border with a little water - not too much as we don't want to form a slurry, we just want to make it sticky.

Roll it up so that you minimise the amount of air caught in the roll.

As you roll it, stretch it a little and then, seal the ends.

Roll up the roll into a spiralled spiral.
Roll up the roll into a spiralled spiral.
Curl it around to make a spiral - a spiralled spiral.

Press it down a little bit so that the coils take up the spare room at the top and bottom, making the top and bottom of the paratha flat, like so.

Dust it with flour and start pressing it, a little bit at a time, with your hands so as to make it flatter and bigger.

Carefully roll out the spiral to make a paratha.
Carefully roll out the spiral
to make a paratha.
Anywhere that a bubble of air bursts through, you are going to get a leak so where this happens, sprinkle some flour on it and make it non-stick again.

Carefully roll out the paratha so that it has a thickness of maybe 6mm or so. If you roll it out much thinner, you will end up just mixing the filling with the dough.

Fry the paratha on a hot tava.
Fry the paratha on a hot tava.
Put the paratha on a hot, oiled tava and fry it.

Whist it is cooking the first side, sprinkle some oil on the top so that it is ready for when you turn it over.

Cook both sides until they start to bubble.
Cook both sides until they start to bubble.
The paratha should bubble nicely as it cooks because you have, in a way made a sort of thick-layered puff pastry out of it with a rather interesting filling.

Once it is cooked enough on both sides - and assuming that you didn't have it on too high a heat, therefore it is properly cooked all of the way through - turn it out onto a plate and cook the next one.

This recipe should make four to six parathas, depending upon a lot of different things - the thicker you make them, the fewer you make and so on.

They do store well and you can either half cover them with your favourite pickle and fold them in half, or you can eat them the way they are.

Another satisfying way of eating them is to tear chinks off them and eat them with a nice pickle.

You can see from the cross-section in the pictue below that the layers are quite visible.

Spiralled spiral paratha - you can see the spiral clearly in the end roll of this one.
Spiralled spiral paratha - you can see the
spiral clearly in the end roll of this one.


Variations:

Substitute the lemon and sugar with anything that you like - sweet or savory:

Copyright ©2005 - 2013 P.A.Grosse. All Rights Reserved

 
Buy T-Shirts and mug with Punjabi and English names and sayings.
 
Contact
 
James Linden- Let the Devil Wear Black. Work governments, corruption and death. Memoirs of an analyst.