Shahi Parantha
Shahi Parantha
Shahi parantha/parathas
Ingredients
For Shahi paranthas:
- 150 gm All purpose flour Maida
- 1 tsp Salt
- 75 gm Wheat flour Atta
- ¼ tsp Thymol Ajwain/Vaum
- 2 tsp Sugar
- 4 - Ghee
For making khamir:-
- ½ cup All purpose flour Maida
- Soda bi-carb - ¼ tsp
- ½ cup Curd in liquid form
Instructions
- For making the khamir: 1)During winter season soak all the ingredients overnight. In summer soak these things 4-5 hours before making.
- 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.
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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 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
Can u explain in detail about the khamir. how to soak maida?
i should try this.Sally,it is so nice of you to give all the recipes.thanks alot
have never tasted something as tasty as this shahi parantha