Recipe: Paratha Rolls

By Maasi Javeria

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Salam Dearies!

And Ramadan Mubarak! Well yes, it’s a bit late for greetings, and I am really sorry for catching up this late with you guys. But it won’t happen again. Promise! So this Ramadan it’s our humble Goal to make it easy for you ladies out there regarding the age old “what to make for Iftar” problem. We will try our best to provide you with recipes that are made with ingredients, which are already present in almost every home. And you won’t have to rush to the super market for anything. Absolutely loved Maasi Saba’s jalapeños poppers recipe. Definitely will try it sometime soon.

Today I will be providing a recipe for Paratha Rolls. Noooo!!!! We are not going to use any frozen flour based paratha’s. We will make our own wholesome, healthy and of delicious home made paratha’s. Trust me your kids will love it and you never know, may be that finicky hubby of yours might also show some appreciation :p 

Ok coming back to the recipe, I’ll be giving u minimum standard recipe that you can double as per your family members/requirement.

PARATHA

1) 1/2 kg whole wheat atta, or your regular atta would do just fine. You can also put 1/4 kg chookar in 1/2 kg regular aata to give it that whole wheat touch.

2) One instant yeast sachet (instant yeast will spare you the hassle of first soaking the regular yeast and waiting for it to rise). Do read the instructions, usually one sachet is enough for 1/2 or 1 kg whole-wheat flour.

3) 1 egg

4) 3 tablespoons oil or desi ghee (I prefer desi ghee as it makes it super moist)

5) 5 Tb sp black seeds (kalongi seeds)

6) 4-5 cups of warm water

7) 1 tsp salt

8) 1 tbsp sugar (trust me!)

For the Filling:

 1) One whole chicken: get it bone less n ask the butcher to cut in small cubes, smaller than the regular sized cubes, that way u get both type of pieces the breast n thigh.

2) 2 tsp black pepper, crushed

3) 4 tbsp oil

4) 1/4 tsp garlic paste ( i always prefer home made )

5) 1 tsp salt

6) Cheese slices

7) Ice berg

8) Plain ketchup and chilli garlic ketchup.

METHOD :

Now don’t get scared looking at such long method I have only tried to explain it to you guys till the last bit.

First we will make parathas so that the time it takes to rise, we will be done with our chicken.

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Mix all the dry ingredients of paratha, no sequence required.

Now start putting water, those of you who are going to knead it in food factory or the mixer should put eggs and oil half way between when the dough is kneading.

Those using hands should make a centre in the atta ( whole wheat flour)

Put water n eggs n oil n start working from the centre, until it is firm not very hard or soft, just the right amount of firmness which would be easy to handle it for making the balls n Roti.

Now we don’t to put all the water all at once, just enough that your dough is kneaded to perfect consistency. Like wise if the dough becomes too soft you can add more whole-wheat flour, or if too hard take some more water but remember it has to be hot.

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Now when you are done with the kneading of dough cover it with cling film or cloth and keep it aside in a warm place for 1/2 an hour to let it rise. Don’t worry if it hasn’t risen exactly double or even near it as per your expectation, this is not a pastry competition we are having so chill n relax; you can never go wrong with this dough.

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Filling method:

Now if you r even little bit of familiar with cooking or even if not, this part is piece of cake.

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Fry the garlic in oil, don’t let it gain colour. Put chicken, salt, pepper, and let it cook on low flame first and covered, after fifteen minutes or when the water is drying out almost, start frying it on medium flame till it is nice and tender.

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Now take your dough, half hour is maximum for giving it rest. Start making balls little less than almost the size of tennis ball.

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Roll out a Paratha and carefully put this rolled out Paratha on the hot flat pan or tawa. Now put ghee just enough to cover it don’t let it run on the hot plate on both sides and let it get a nice golden brown colour— those of you more diet conscious can go with only putting oil on one side, which I normally do for my self or skipping it altogether.

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Now when your done with your Paratha, the dough will make easily 6-7 paratha’s or may be couple more. Depending on the size of balls you have made.

Take one Paratha, put plain ketchup and chilli garlic ketchup spread it on Paratha (my little one doesn’t like ketchup so I put cream cheese for him), put your chicken in the centre length wise, a nice quantity, take slice of cheese, half it and put it on the chicken both halves again length wise. Now top it with ice berg or what ever veggie (like shredded carrots or cucumber, my personal favourite is ice berg).

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And fold it, now don’t roll it, just bring the both corners on each other and lock them in place with 2-3 tooth picks on top n bottom. No need for centre.

VIOLA guys enjoy and let me know. If you guys had a good time making and eating it. Total prep time is an hour and a further half an hour for filling.

Same as it takes us to prepare a Salan or gravy, but lot yummier!

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