Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Monday, April 18, 2011

Plain Parata(পরটা)

  1. Flour- 2 cup
  2. Salt-1/2 ts
  3. Sugar-1/4 ts(optional)
  4. Warm water- approximately 1 cup
  5. Oil- 1 Tbs
  6. Oil- for frying
  1. Take flour in a mixing bowl, add salt and sugar, and mix well. Now add warm water slowly and mix. Add water until it form a dough. Knead the dough well to make it soft.(tip: press the dough with the finger tip, if it come out then the dough is ready.)
  2. Now divide your dough to small balls. Take one ball on your rolling board, spread some flour on the ball and spread it to an around 1 cm  thick disk. Now spread 1/4 ts oil over the ruti with your finger tip and fold it.(see the video). Now again spread it to form parata.
  3. Heat the frying pan to a medium heat. Now place your parata on it and fry it for one minute, then flip the other side and fry it another 1 minute. Then add 1 Tbs oil in the pan and fry both side of parata to a light brown color. Take out parata on a paper towel to soak excess oil.
  4. Serve with vegetable fry, egg fry or any kind of meat.
  5. Any can preserve your parata in your refrigerator for 2/3 week. If you want to preserve do not fry parata in oil, just heat both side about 8-10 seconds on a pan, cool it down to room temperature, store in a ziplock bag and refrigerate it.


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