I myself am surprised that I am adding a roti recipe here in my blog :-)
Truth to be said I made these for a DELICIOUS paneer dish I made and of course I think a creamy paneer dish need some kind of roti to go with that than rice.
I was in a mood to make some thing new.
So I took out a book which I bought in 1991 , Jully 9th. ( Ok you all might be saying how come I remember the exact year and date when I bought the book)
Hans has this habit when ever he buy a book he sign them with date and year and I guess after getting married to him and seeing him doing it I thought it was such a wonderful idea and started doing same so, which I think is so good as now I know after all these years the book was bought in Bombay in 1991 :-)
The book is called Rotis and Naans but Porobi Babbar
Ingredients : Makes 6
225 gms wheat flour ( atta flour) plus a little bit for sprinkling
4 to 5 tbsp of ghee/soft butter
1 level tsp of salt
150 ml of warm water ( you might need a bit more or less according to your flour)
Sieve together flour and salt. Rub in 2 tbsp of ghee.
Slowly add water . Knead to a smooth and pilable dough.
Rest for 30 minutes
Divide the dough into 6 equal parts.
Sprinkle with a bit of flour.
Take one dough ball and flatten it with you palm.
Roll the dough into a circle shape. Now spread 1/2 tsp ghee ever entire circle and sprinkle 1 tsp of flour over it.
Lift and fold backwards ( refer to the step by step pic)
Roll into a swiss roll, prepare the remaining balls the same way.
Now take a ball, flatten with palm and roll into a round disc. It should not be very thin or very thick , medium thickness it should be.
Heat the griddle iver medium heat.
Place one paratha and when you see small bubbles coming up flip it over.
Spead a little bit of butter/ghee each sides and cook un till both sides are evenly brown.
Transfer to a plate and keep it warm and make the remaining parathas.
Pile all parathas together after making and press lightly with both hands. This makes them appear fluffy and it will show the layers.
Truth to be said I made these for a DELICIOUS paneer dish I made and of course I think a creamy paneer dish need some kind of roti to go with that than rice.
I was in a mood to make some thing new.
So I took out a book which I bought in 1991 , Jully 9th. ( Ok you all might be saying how come I remember the exact year and date when I bought the book)
Hans has this habit when ever he buy a book he sign them with date and year and I guess after getting married to him and seeing him doing it I thought it was such a wonderful idea and started doing same so, which I think is so good as now I know after all these years the book was bought in Bombay in 1991 :-)
The book is called Rotis and Naans but Porobi Babbar
225 gms wheat flour ( atta flour) plus a little bit for sprinkling
4 to 5 tbsp of ghee/soft butter
1 level tsp of salt
150 ml of warm water ( you might need a bit more or less according to your flour)
Sieve together flour and salt. Rub in 2 tbsp of ghee.
Slowly add water . Knead to a smooth and pilable dough.
Rest for 30 minutes
Divide the dough into 6 equal parts.
Sprinkle with a bit of flour.
Take one dough ball and flatten it with you palm.
Roll the dough into a circle shape. Now spread 1/2 tsp ghee ever entire circle and sprinkle 1 tsp of flour over it.
Lift and fold backwards ( refer to the step by step pic)
Roll into a swiss roll, prepare the remaining balls the same way.
Now take a ball, flatten with palm and roll into a round disc. It should not be very thin or very thick , medium thickness it should be.
Heat the griddle iver medium heat.
Place one paratha and when you see small bubbles coming up flip it over.
Spead a little bit of butter/ghee each sides and cook un till both sides are evenly brown.
Transfer to a plate and keep it warm and make the remaining parathas.
Pile all parathas together after making and press lightly with both hands. This makes them appear fluffy and it will show the layers.
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10 comments:
That looks delicious and what a wonderful idea to write down the date and place you bought the book! I have no idea for most of mine! but maybe I should follow your example
You can feed me this as many times as you like Finla, your parottas have turned out so good..:)
Aww that is a very nice habit finla!!! lemme also remember to do this,atleast we know for how long we are holding these treasures!!! :)
Paratha's look super flaky!! i can eat a paneer dish as such, never tried them with rice though and yes they are always a hit with some hot hot roti's!!!
These look delicious and thank you for the step by step photos. I will definitely be trying these myself
These look so much like the pancakes I ate as a kid. They look awesome, Finla.
I love that book - actually I have used it so often that I have two copies one worn off and one nice... I used to do the same thing with my book write the date and place where I got it and if was a gift from who it was... Somehow, I stopped doing it as the number of books grew :-p
Hi Finla - this looks wonderful! I love how you dug up an old book and made good use of it. Sometimes I do that and find all these treasures in the form of great recipes. Your paratha looks delicious and it must have been some meal.
wow... such flaky parathas, really craving for some... even I have this habit of writing down the dates on my books, of late, i've not been doing it and am so lost with when I purchased my books... hehe...
How flaky they are, you are pulling me to make some..
Parota looks stunning,first time here and I just love this space,come over to mine when you find a moment :)
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