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Malaysian Paratha – Roti canai

Malaysian Paratha - Roti canai

Malaysian Paratha – Roti canai

Malaysian “Rori canai” or “roti paratha” is a flat bread influenced by the South Indian immigrants in the Malaysia . It is believed the word “canai” indicates “Chennai” . The bread is often described as the “flying bread” , as it is twirled and flipped hard until the dough becomes paper thin . For me the flying technique seems very hard , so I decided to roll it paper thin . Believe me ,it is so damn easy if you follow the recipe exact way . 🙂

Ingredients :

2 cups of flour
1 tbl spoon ghee/ oil/ butter
2 tea spoon sugar
1 tea spoon baking powder
Salt to taste
Water or milk ( around half a cup)

Other ingredients :

Butter or shortening or dalda
More oil
Some flour

Procedure :

1. Mix 2 cups flour with 2 tea spoon sugar , salt, baking powder and 1 tbl spoon ghee/ oil/ butter . Add enough water or milk to make a medium soft dough . It took me around half a cup of milk . Cover with a wet cloth. Now let the dough rest for at least 1 hour . The dough will be very stretchy .

2. Make 5- 6 balls with the dough . Flatten by your palms and submerge the balls into enough oil . Let it rest for another 10 minutes .

3. Rub oil on the working surface and all over the rolling pin . Now start rolling the balls . Roll until paper thin . You will find it easier to roll out , because oil and the stretchy dough will help you to complete the job .

4. Rub some butter/ shortening or dalda on the paper thin sheet . Dry out with loose flour . It would make the paratha flaky. Now fold it like an envelope. If you wish applying some oil on the working surface and over the rolling pin , you can roll the envelope a bit too . I did it too .

5. Fry both sides without oil first . Then apply oil and fry until golden and crispy . Now the fun part . Clapping of the paratha . Clap the roti canai with your hands to expose the layers . Do it while the paratha is hot . 🙂

Enjoy with curry , bhaji or anything you wish . My husband loves it as it is . 🙂

Notes :

1. The use of shortening or dalda makes the paratha more flaky than the parathas whre ghee is used .

2. Rub enough oil on the working surface and rolling pin , everytime you roll a new paratha or you find difficulty to roll .

7 Comments

Posted on June 21, 2014 by in Glossary / Notes

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Warqi Paratha

Posted on December 30, 2013 by | 4 comments

Warqi Paratha

Warqi Paratha

Warqi paratha is one of my favorite parathas . Soft inside but crisp outside . Though involves a bit hard work making it but trust me , it’s so worth making those melt in mouth parathas .

Ingredients:

For Dough:

2 cups all purpose flour/ maida
2 tbl spoon of semolina ( sooji)
2 tbl spoon of milk powder
2 tbl spoon of ghee
2 tea spoon of sugar
Salt to taste
Liquid milk 1/3 rd cup ( room temperature)
Little more water ( around 2 tbl spoon , you may need more)

Ghee mixture for the layering:

4 tbl spoon of ghee / vegetable shortening / butteroil
4 tbl spoon of cornstarch/ rice flour / maida

I make warqi paratha in 3 different ways . The first method being the best and most authentic though involves little hard work and it will take little time too.

Procedure # 1:

1. Make a medium soft dough with the ingredients mentioned above . Cover it with a wet cloth and let the dough rest for 30 minutes .

2. Make balls from the dough and roll the balls into small rotis or disks . Rub each rotis with the ghee-flour mixture.

3. Stack the rotis together . The last roti should be put inward way , so that the ghee covered part is on inside . Join them together . Roll them into a big roti.

4. Now apply the ghee-flour mixture on the roti . Roll it like a swiss roll . Cut the roll into 3″ pieces . Flatten the pieces by pressing them upright . Now stack three or four of these flatten pieces together . Roll out the paratha .

Here’s the step by step Pic :

5. Fry the parathas without ghee/oil first . Then heat some ghee ( you will need more than the quantity usually needed for frying parathas) and fry the parathas on medium low heat . Please be careful frying these , since they are kind of melt in mouth type , if not carefully handled , you may break the parathas .

Procedure # 2:

1. Make the balls from the dough and roll them out into small rotis . Apply ghee-flour mixtue over each roti and stack them together .

2. Roll out a paratha . 🙂

Here’s the step by step pic of this procedure:

3. Fry without ghee/oil first, then in good amount of ghee or oil .

Procedure # 3:

Enjoy Warqi paratha with korma , bhuna gosht and halwa !!!

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Posted in Breakfast, Glossary / Notes, Snacks and Lighter Fare

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Poori-paratha

Poori-paratha

Poori_Paratha

My mom is an amazing cook. She had so many recipes of her own but to us never appeared to be “special” as we grew up eating those and thus making them very ordinary ; well,until I started taking interest in cooking . My mom used to make a paratha , which is deep fried and goes so well with kababs and curry, which after a long time , I came to know to be “poori-paratha” . My mom never used this term , but after I had this in a Pakistani restaurant , named as Poori-paratha, I realized , what a great cook my mom is !!!!!!!!!!!

Poori-Paratha is a paratha , deep fried like pooris. They are much thicker than luchi or even poori . My version is quite a bit different as I made them layered . so now, let’s move on to our recipe .

Ingredients:

Maida/ all purpose flour 1 cup
Oil 2 tbl spoon
Water/ Milk,enough to make a dough
Baking powder , half a teaspoon
Semolina 1 teaspoon
Sugar 1 teaspoon
Salt to taste

Other ingredients:
ghee 2 tbl spoon
Flour 2 tbl spoon
Oil to deep fry

Procedure:

1. Combine all the ingredients and make a medium soft dough . Knead very well . The more you knead , the better your poori paratha is . Rub the dough with oil and cover it with a wet cheese cloth for at least half n hour .

2. After half n hour , the dough would be very strachy . Now take 3 balls from the dough .

3. Roll each dough with oil . Don’t take any extra dry flour to roll them out . Roll them with oil as thin as possible .

4. Make a paste using 2 tblspoon ghee and 2 tbl spoon flour . Rub the paste over the roti .

5. Fold them lengthwise and then again rub the ghee-flour paste .

6. Now fold from other two ends and shape it as a square .

7. Roll them with oil into a square paratha . It sould not be too thick nor thin like luchi or poori . A little thicker than usual poori .Don’t use any flour rolling them out . They should be rolled on oil only .

8. Deep fry and serve with kabab, curry or enjoy them even as it is . 🙂

2 Comments

Posted on November 18, 2013 by in Breakfast, Snacks and Lighter Fare

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Keema Paratha, a deep fried version

Posted on November 14, 2013 by | 5 comments

Keema Paratha, a deep fried version

Keema Paratha, a deep fried version

This version of keema paratha is almost very similar to Muglai paratha, the only difference being it without egg and unlike muglai , it can be frozen as well ( before frying) , 🙂 . So you can entertain yourself , your family or even the guests anytime with this lovely , very crispy and “yummy in my tummy” parathas . 🙂

Ingredients:

Shredded Chicken or prepared beef keema
Filling Recipe:

Shredded chicken
Chopped Onion
Chopped green chilies
Chopped cilantro and mint
Chopped capsicum ( you can add more veggies like carrot , green peas , sweet corn etc)
Salt
Oil
Cottage cheese ( Optional)

Heat oil and add chicken pieces or prepared keema and veggies . Fry for a while,add the chopped onion, green chilies and chopped mint and cilantro . Add the cheese . Turn off the stove . The onion will be half done with the heat the chicken already got . The half done onion will give an extremely nice flavor .. 🙂

For shredded chicken , just boil chicken breast pieces with little minced ginger, salt, few whole black pepper and very little minced garlic . When it’s done , you can easily tear off the chicken pieces .
For prepared beef keema , boil the keema with ginger, garlic paste and soy sauce till it’s completely dried out .
Now make your filling with above mentioned recipe . 🙂 You can use your left over chicken or beef to make this filling . 🙂

For the Paratha dough :

This quantity is for two parathas:

Ingredients:

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)
Cream cheese ( to rub over the paratha, this is optional)

Procedure:

1. For the dough , mix maida, 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.You can make two round ball from it .

2. Take one ball and roll out as thin as possible . But don’t use any flour , while rolling it out . Rub some oil over the rolling pin and the rolling board and roll out the ball into a thin roti . Now apply some ghee or cream cheese over the roti and put some filling over it .

3.Fold the porota half lengthwise from both sides..


3. Deep fry the paratha on medium low heat .

Enjoy!!!!!!!

5 Comments

Posted in Breakfast, Glossary / Notes, Snacks, Snacks and Lighter Fare

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Coin Paratha/ Kerala Paratha/Malabar Paratha/ Jelebi Paratha

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Coin Paratha or Kerala or Malabar or Jalebi paratha origined in Kerala, is very similar to North Inidian Lachcha paratha. The only difference being it to be more layered , flaky and crisp .

Ingredients:

For the dough:

All purpose flour 1 cup
salt
Sugar 1 teaspoon
Ghee 1tbl spoon
Milk or water ( room temperature)

For layering :

Ghee
Flour

Procedure:

1. Make a medium soft dough by flour, salt , sugar and milk or water . Knead very well . The more you knead, the better is the out come . Now add 1 tbl spoon of ghee into the dough and knead again very well . After a good kneading , rub the dough with oil or ghee and cover it with a warm cheesecloth for half n hour . The dough should be very smooth and glossy.

2. After half n hour , the dough will be softer and very stretchy. Now make small balls from the dough and knead the balls . Working with one ball at a time , roll the ball into a thin roti or disk . Rub some ghee and dry out the ghee applying flour. keep aside.

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3. Make at least five roti like this and on each roti rub ghee and dry out the ghee with dry flour .

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4. Stack the roti together . The last roti should be put inward way , so that the ghee covered part is on inside . Join them together . Roll them into a big thin roti.

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5. Cut the roti in strips.

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6. Fold the strip and roll , then put this roll on another strip ; take at least 3 strips to make one paratha . If you want to make bigger size or more layered , you may take more strips for one paratha.

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7. Rub some ghee on your rolling pin and also on the rolling board . Press them a little and roll them into paratha .

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8. Heat the pan and fry the parathas first without any oil . After frying all of them without oil , fry them with oil or ghee on medium low heat until golden and crispy.

😀

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9 Comments

Posted on November 10, 2013 by in Breakfast, Glossary / Notes

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Keema Paratha , Square and round shapes in three diff ways !!!!!!!

Keema Paratha , Square and round shapes in three diff ways !!!!!!!

Keema Paratha , Square and round shapes in three diff ways !!!!!!!

Today’s post is all about keema parathas and they are made in various shapes. Specially I will demonstrate on round and square shapes . The filling I took today , is left over chicken pieces. Instead of throwing or gulping down , you can turn these left overs into a delicious filling . :)_

Filling Recipe:

Shredded chicken
Chopped Onion
Chopped green chilies
Chopped cilantro and mint
Chopped capsicum ( you can add more veggies like carrot , green peas , sweet corn etc)
Salt
Oil
Cottage cheese ( Optional)

Heat oil and add chicken pieces and veggies . Fry for a while add the chopped onion, green chiles and chopped mint and cilantro . Add the cheese . Turn off the stove . The onion will be half done with the heat the chicken already got . The half done onion will give an extremely nice flavor .. 🙂

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Basic Parata dough:

For the basic Paratha dough:

This quantity is for two parathas:

Ingredients:

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)
Cream cheese ( to rub over the paratha, this is optional)

Procedure:

For the dough , mix maida, 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. You can make two round ball from it .

Now let’s come to the shapes:

Classic Round Paratha:

1. Roll the ball into a disk. Apply some ghee and dry out the ghee with some dry flour.

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2. Put some filling over it .

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3. Now seal the edges of the paratha with your finger like this and it will form the shape of a ball.

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4. Gently roll out the ball with some loose flour . Press your rolling pin gently to make sure the filling doesn’t come out.

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5. Heat the pan and fry them without oil first like roti/ chapati . Now add ghee or oil and fry on medium heat until crispy .. 🙂

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Keema paratha with joining two separate paratha:

If you find rolling stuffed ball bit difficult, this method is for you . In this case ,

1. You have to roll two different paratha separately and roll them thin.

2. Rub some cream cheese over one paratha . You may add ghee too instead of cream cheese. Put some filling over a paratha.

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3. Cover the paratha with another paratha you rolled out . Seal the edges tightly with the help of cream cheese .

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4. Fry them on a heated pan without oil first then add ghee and fry them until got crispy in texture.

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Square Shaped Keema Paratha:

1. Roll the ball into a disk or roti . apply some cream cheese or ghee . Put some filling over the disk.

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2. Now take one side and fold inwards to the center. Fold again from the opposite side.

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3. Now fold from the other two ends .

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4. Roll them out to a larger size .

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5. Heat the pan or tawa and fry the paratha without oil first. Then add ghee or oil and fry until crisp. 🙂

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Notes:

1. If you want to fry a larger batch , first fry them all without oil , then start frying on ghee or oil one by one . 🙂

2. If you want to make a triangle shape , you may check our Triangle stuffed paratha .

https://khadizaskitchen.com/2013/11/06/triangle-stuffed-egg-paratha/

3. You can make them ahead of time and store them in the deep chamber of your refrigerator just like frozen parathas . Just fry them without oil and let them completely cool down . TRhen wrap them with aluminium foil or cling film and store in the deep chamber. After taking them out from fridge , fry them on heated tawa without oil first until they got soft . Now add the oil or ghee and fry on medium heat until crispy . 🙂

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Posted on November 7, 2013 by in Glossary / Notes

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