Tag Archives: Paratha

Restaurant style paratha

Restaurant style paratha

Restaurant style paratha

In Bangladesh , a special type of paratha is being served in the roadside local restaurants – known as “hotel” , soft , less oil , doesn’t get soggy , long after it is fried . Most of the time , this paratha is termed as “sheka/ cheka paratha” . These parathas are crumpled or clapped by the hands immediately they are being fried to release the layers . This clapping of parathas is not an easy task for many of us , as it is considered to be an art !!! Here you go with a little secret , crumple the parathas without burning your hands !! Just put one one hot paratha ( just after frying) into a closed box and shake , shake , shake !!! Shake vigorously for few a times and you get that crumpled parathas !!! Same effect as you get by clapping them by your hands . 🙂


For the dough:

2 cups of flour ( I took 1 cup white atta flour + 1 cup all purpose flour)
2 tea spoon of oil
2 tea spoon of baking powder
2 tea spoon of sugar
Salt to taste
1/2 cup of luke warm milk or water

Other ingredient:

Enough vegetable shortening / dalda or ghee


1. Make a medium soft dough with the ingredients mentioned above . You may need little more water or milk to get that soft dough . Knead for 1 or two minutes . Don’t knead too much . Cover the dough with a damp cheese cloth and place it on a slightly greased box . Close the box and let the dough rest for minimum 1 hour .

2. After 1 hour , you will find the dough to be very stretchy . That’s the dough we want . 🙂 Now dust your hand with flour and make small balls . You will get 5 or 6 parathas from this recipe .

3. Roll each ball on a slightly flour dusted surface . Don’t put too much flour to knead them . Roll the ball into a large roti. Apply shortening / dalda/ ghee generously all over it . Now make a cut in the middle and try to roll them like a cone like the pic .

Now press the cone and roll the paratha out .

4. Heat the pan or skillet. Add the paratha and fry both side lightly until the color changes to white . Now apply 1 tea spoon of oil over paratha . Rub them all over . Don’t put any oil in the pan , just over the paratha . Turn over and apply the same to the other side of paratha .

5. Crumple the parathas by your hand immediately you remove them from the pan . As I said earlier , the clapping of parathas is bit difficult for many of us . So take a box, put the hot paratha into the box close it and shake vigorously for few times .


Triangle Stuffed egg Paratha


Triangle Stuffed egg Paratha

Triangle shaped Paratha can be made of two ways . One has layers and another simple triangle shape . I’ll explain both with the pictures .

For the basic Paratha dough:

This quantity is for two parathas:


All purpose flour 1 cup ( in a 250 ml cup)
Oil 2 tblspoon
Semolina or sooji 1 tbl spoon
Salt to taste
Sugar 1 teaspoon
Baking powder half teaspoon
Water , just enough to make a medium hard dough ( it must not be too soft or too tight)

Other ingredients:

Ghee (to rub over paratha and fry)

For the filling:

2 boiled egg
Chopped onion
Chopped cilantro/mint and green chilis
Cottage cheese ( optional)
1 tbl spoon butter
Salt to taste
Crushed black pepper few pinches


1. Make the filling first . Slice the egg . Heat butter and add egg, chopped onion, chopped mint and green chilies . Add salt and crushed black pepper . It won’t take more than 2/ 3 minutes.


2. For the dough , mix maida, semolina(sooji), baking powder, salt, sugar and oil . That’s what we call “moyan” . Now add enough room temperature water to make a medium hard dough . Just enough to make the dough come out from the bowl. Knead well .Cover it with a warm cheese cloth and keep aside for atleast 30 minutes . The dough will be softer and stretchy. Make two balls from the dough .

Triangle Paratha #1:

1. Take one ball and try to roll it into a thin square shape . apply some ghee over it and dry the ghee with some dry flour . That would help to create flaky effect .


2. Put some filling .


3. Now cover the filling by one side of the paratha lengthwise or just try to make a cone .


4. Cover by the other side too .


5. Seal the remaining outer end with cream cheese or ghee.



6. Heat the frying pan and fry the paratha without oil just like roti . When done add some ghee and fry on medium heat . That would make the paratha crisp .

if you have more than one paratha , fry them all without oil first then add oil and fry one by one .

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Layered Triangle Paratha:

1. Roll the other ball into a thin round disk . .


2. Apply some ghee over it and dry out the ghee with some flour.



3. Fold the disk into a semi circle. Rub ghee and then again dry out the ghee with flour.


4. Fold again and you will see a triangle shape.


5. Now Roll the triangle little larger . Try to adjust the shape with the help of your hands.


6. Fry the paratha on a heated pan/tawa without oil . Transfer it to a plate . You will see some pockets in the paratha . Apply some cream cheese or ghee in each pocket with a butter knife. Fill in each pockets with the filling.



7. Seal the ends with cream cheese or beaten egg . I prefer cream cheese .

8. Transfer it to the heated tawa or pan . add some ghee or oil and fry on medium heat until crispy.




The beauty of this recipe is , you can preserve the semi-cooked parathas in refrigerator just like frozen parathas and just fry them in oil whenever you want . To make them frozen, fry them without oil or ghee after making them . Then let them cool . Pack with aluminium foil or cling film , store them in the deep chamber!