Wednesday, 5 March 2014

Wheat Parantha

Wheat Parantha

Almost everyone loves to eat parantha. Making parantha in all purpose flour is very very easy. Maida parantha is a bit high caloried and my hubby doesnt prefer maida for making any dish. He would love to have the wheat version of any food. Even if its appam, poori or anything, he would ask me to try with wheat only. He is very fond of the dishes made with wheat. So he asked me to try the parantha in only wheat flour and that came out well. I found this recipe is much simple than the other tricks for making soft paranthas.Here is the recipe. 


Wheat - 2 cups ( for 5 paranthas)
Salt - 1/2 tsp
Water - as required
Oil - as required.

Cooking steps
  • Sift wheat flour in a large bowl and add salt with it.
  • Slowly add water and make the dough like chappathi dough and add 1 tbsp of oil and keep it aside for 30 mins.
  • Divide the dough into 5 bigger balls ( 7 - 10cm diameter approx).
  • Take a large plate and turn it to the back and place a wheat flour ball on it. 
  • Gently start rolling the ball into a circle shape using rolling pin and make a bigger circle on the dough till the end of the plate.( Rolled out dough is now thin as paper) 
  • Grease the dough with a tsp of oil and then grease with wheat flour(Do not avoid this step. By doing so, you can get the layers on the parantha).

  • Slowly make pleates from one side of the circle to the other. 
  • Now slowly stretch the pleated dough lenghwise. This should result as twice as the original pleated dough length.
  • Holding one end of the roll, start rolling the other end to form round shape.(roll like a swiss roll
  • Gently press the rolled out dough using rolling pin to get little bigger than the prior circle.
  • Fry both the sides of the rolled out dough in a hot tawa and make the parantha ready. you can see the layers appear while frying the parantha. 

My 2 cents

  • You can make maida parantha using the same method also.
  • To get more softer paranthas you can add curd also.

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