A paratha or parantha is a flatbread that originated in the Punjab

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Step 1: Prepare the dough. Combine maize flour (makki ka atta), salt, carom seeds, and red chili powder in a mixing bowl. Now add grated daikon and chopped greens and mix with a fork. Add water as needed and knead the mixture into a soft dough. Add a teaspoon of ghee and incorporate that into the dough.

FileChallah Bread Six Braid 1.JPG Wikimedia Commons

Makki ki roti - a rustic Punjabi flatbread is a winter staple made with coarse yellow cornmeal and simple ingredients. This homemade Makke ki roti is an easy and straightforward recipe that comes together in less than 40 minutes and is amazingly delicious.

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Silk Road Cooking. The Punjab is a vast, semi-arid plain crossing northern India and Pakistan; its name, meaning "five rivers," comes from the Persian. It was home to an advanced civilization at Harappa as early as 2500 bce, since when it has been settled, crossed or invaded by everyone from early Aryans, Scythians and Greeks to the Muslims.

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Cover with a damp cloth and put aside to rise for 15 minutes. Divide the dough into four equal portions. Make tiny dough balls. Flour a work top and roll out thin, oblong or round flat breads with the dough balls. Heat oil in a wok for deep frying. Throw in a tiny piece of dough to check if the oil is ready.

PUNJABI STUFFED KULCHA Lets Cook Healthy Tonight

Learn How To Make Punjabi Aloo Paratha Recipe, a Quick & Easy Punjabi Style Indian Flat Bread Recipe from Chef Neelam Bajwa only on Get Curried. Ingredients:.

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To make the dough. 1 - In a mixing bowl, mix all the dry ingredients makki ka atta, salt and ajwain. 2 - Add hot water ½ cup at a time. 3 - Using your fingers (preferred) or spoon/fork, incorporate the water into the flour. I used about 2 cups of water.

Bread kulcha Indian Flat bread 2 Bliss of Baking

View full recipe at http://www.manjulaskitchen.com/kulcha-punjabi-flatbread/Traditionally kulchas are served with spicy chole (chick peas). This delicious co.

Mooli ka Paratha (Punjabi Mooli Flat Bread) Recipe by Manjula YouTube

In An Oven. Preheat the oven to the highest temperature setting possible. Place the rolled missi roti directly on a baking sheet with the topping side up. Bake for about 2-4 minutes or until it puffs up and starts to turn golden brown. Brush generously with ghee or butter and serve hot.

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Kulcha. Kulcha is an Indian flatbread made with wheat flour, and it is commonly served as an accompaniment to chickpea curry. The bread is cooked in a tandoor or on a griddle, and it is usually brushed with ghee and served while still hot. Chewy and soft, it is also easily cooked on a traditional tawa, making it accessible both to the common.

A paratha or parantha is a flatbread that originated in the Punjab

Wash and rinse the greens thoroughly. Important: De- string the stems of the sarson before chopping. Scrub the Bathua leaves well, if using. Rinse several times. Roughly chop the greens. Add to a pot with about ½ cup water. Add the chopped garlic, ginger and green chili as well as salt and bring to a boil.

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Set the dough aside for at least ten minutes. Making the Filling. Shred the mooli / white radish, add the salt to shredded mooli mix it well let it sit for about 2-3 minutes. Squeeze the water as much possible from mooli. Add all filling ingredients together, carom seeds, chili and cilantro mix it well.

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Roll out the stuffed dough ball in a round shape. Add some oil to the pan and place the paratha in the centre, keeping it at medium-high heat. Spread a generous amount of oil to cook the parathas. You want golden brown spots and light puffing up. Flip the paratha a couple of times until the parathas are cooked evenly.

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Fold the top ⅓ into the center. Now fold the bottom ⅓ into the center, overlapping the first side, thereby sealing the square. Dust the triangle or the square paratha lightly with flour on both sides and place it on the rolling surface. Using gentle circular motions, roll to flatten into ⅛-inch thickness.

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Heat the skillet (iron skillet works the best) on medium heat. Skillet should be moderately hot. Wipe the skillet with few drops of oil. Place the kulcha over skillet. Sprinkle few drops of water. Sprinkle few nigella seeds and little cilantro over the kulcha while kulcha is still wet, and press it with the spatula.

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For baking aloo kulcha, preheat your oven to 225°C/ 450°F. Line a couple of baking trays with the parchment paper. Arrange rolled kulchas on the prepared trays. Bake them in a preheated oven for about 8-10 minutes or until kulchas are golden brown in color. Remove them from the oven and apply ghee/butter on top.

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Follow this step to make all the paratha. Heat a nonstick flat pan/tava on medium flame for about a minute. Now place, the stuffed paratha over the hot pan and let it cook for 1/2 minute. Flip the paratha, apply 1/4 tsp of oil on the cooked side and flip it again. Now apply 1/4 tsp of oil on the other cooked side.