“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Published On: 17 Aug 2002
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
for more details, click the name of the ingredient
Bengali: Laban / Noone
English: Wheat Flour
tamil: Gothumai Mavu / Chapathi Mavu
malayalam: Gothambu Podi
telugu: Godima Pindi
kannada: Godhi Hittu
Konkani: Gova Pitti
hindi: Cheeni / Shakkar
For making the khamir:1)During winter season soak all the ingredients overnight. In summer soak these things 4-5 hours before making.
For making shahi parantha:1)Mix together salt, atta, sugar and maida.
Add the mixture of khamir.
Knead them together to make a dough along with waater, if reqd. The dough should be neither too hard nor too soft. Leave it for 15-20 minutes.
For making parantha, make balls of equal size. Roll out four thin layers of paranthas of equal size. 5)Keep first layer upon chakla. Spread ghee and ajwain. Now keep the second layer upon this. Repeat the same method. Keep the third layer and again repeat the above method. Now keep the fourth layer and press it from all the sides. 6)Make the paranthas a little bigger by pressing with hands. 7)Heat a tava and fry the paranthas to desired crispness with a little ghee and by pressing it on tava. :- Serve hot.:- Makes around 7-8 paranthas.
would ve been nice if d khamir part of it ws xplaind in detail... d method z also nt xplaind clearly as 2 wen n hw thngs r 2 b added n done....
i should try this.Sally,it is so nice of you to give all the recipes.thanks alot
Can u explain in detail about the khamir. how to soak maida?
i didn;t like it, she should have explained it more clealy, some of the ingredients are never mentioned how to be used and when to be used
have never tasted something as tasty as this shahi parantha
Pooris made with aloos or potatoes
Bikaneri Parantha (can be called paratha or porotta)
Usually we to tortilla in corn flour but in this we add only...
This Aloo Gobi Wrap with toasted lentil hummus is a perfect ...
Vegetable roti is stuffed with almost all varieties of Vegan...
This is one more variation of making aloo paratha. both gob...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements