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Why recepie famous for?
The Bidari Paratha is a unique treat that will make you feel special the moment you bite into one! It has a very interesting, flaky texture achieved by a dough that combines the perfect proportions of refined flour, wheat flour and semolina. There is a special way of rolling this parantha, which you can master by following the recipe instructions and practicing a little bit.
Ingredients
1 cup plain flour (maida)1/2 cup whole wheat flour (gehun ka atta)
1/2 cup semolina (rava / sooji)
salt to taste
11 tsp ghee
whole wheat flour (gehun ka atta) for rolling
6 tsp ghee for cooking
Instructions
Combine the plain flour, whole wheat flour, semolina and salt in a deep bowl, mix well and knead into a soft dough using enough water.
Cover it with a lid and keep aside for 20 minutes.
Divide the dough into 11 equal portions.
Roll a portion of the dough into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.
Spread 1 tsp of ghee evenly over it.
Fold from one end to the other to make pleats like a fan, while gently pressing them in between.
Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha, using a little ghee, till golden brown spots appear on both the sides.
Repeat steps 4 to 9 to make 10 more parathas.
Serve immediately.
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