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HOW TO MAKE PARATHA RECIPE BY TALLYRAND

Paratha or Parantha (flaky Indian flatbread) - Unleavened Bread

Paratha or Parantha is a very populra Indian unleavened bred. Traditionally Indian breads were always unleavened breads, however these days they are often produced with the addition of baking powder or yeast to leaven them

The herbs and spices can also be replaced with other flavourings as required such as nigella seeds, garlic, etc.

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Ingredients

flour - wholemeal

150

 

gm

flour - white

150

 

gm

chillies – green (small)

1

 

pc

cumin seeds

1

 

tsp

green ginger - grated

1

 

tsp

coriander leaves - chopped

2

 

tbs

oil

2

 

tbs

water

250

 

ml

melted butter (ghee)

100

 

ml

Dough production

  • Combine the flours with the finely chopped chillie, cumin seeds, grated ginger and coriander in a large bowl, season with salt and pepper

  • Drizzle over the oil and rub in with the flour with fingertips until a crumbly texture is achieved

  • Add two-thirds of the water to make a soft dough knead for 5 minutes adding more water as required to form a loose and slightly sticky dough

  • Knead for another 10 minutes

  • Place the dough in a bowl, cover with either a damp (clean) tea-towel or clingfilm and place to one side to rest for approximately 1 hour

  • Briefly knead again and divide it into eight even pieces - this is best achieved by cutting in half and cutting each half into half again and then repeat – this way all pieces should be the same size!

  • Roll each piece into a ball and flatten slightly

Parantha production

Complete the following for each piece of dough:

  • With a rolling pin, roll out slightly, turn 90 degrees and turn over

  • Roll slightly again and continue this rolling and turning until it is a 12-15cm circle

  • Brush the surface with the melted butter

  • Fold one side of the round over so that a third is still uncovered

  • Then fold the uncovered side over to form a rectangular shape and brush with melted butter

  • Fold one end over so that a third is still uncovered, and now fold the other end over to form a small square

  • With a light dusting of flour if required (to prevent sticking), roll this out evenly to form a large square (approximately the same size as the circle was to begin with)

  • Lightly dust each parantha with flour

Cooking the parantha

Indians have a special pan for cooking breads called a tava but any good cast-iron griddle pan, cast-iron frying pan or non stick pan can be used

  • Place your pan over a medium-high heat and allow to heat thoroughly

  • Place the parantha into the hot pan and allow to cook for approximately 30 seconds

  • Brush with melted butter and turn over

  • Cook for another 15 seconds, brush with melted butter and turn over

  • Repeat this process 4 – 5 more times; the bread cooked when it has light brown spots, is slightly crisp on the outside and soft (but cooked through) on the inside

  • Repeat with the remaining rolled out parantha

  • As each parantha is cooked, stack on a on a plate and cover with a cloth to prevent them drying out and to keep warm

Chef's Tip:

To this basic recipe may be added garlic or other seasonings, herbs and spices

Enjoy and bon appetit . . . . .

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Tallyrand
Recipe from professional
Chef Tallyrand

Email Hub-UK : info@hub-uk.com