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 . đ
Khadiza's Kitchen 