Parathas
Topic started by hui xian (@ star.zapsurf.com.sg) on Mon Dec 18 02:37:50 .
All times in EST +10:30 for IST.
What is a parathas?
i have a project on parathas
Responses:
- From: jojo (@ dialup-64.156.155.41.losangeles1.level3.net)
on: Sat Feb 10 15:11:40
What do you mean By this food.Paratha is a south indian food like chappathi.if it your "paratha"
I will give you more dtails.
- From: ROTFL (@ 202.188.196.83)
on: Sun Feb 11 09:08:18
a singaporean not knowing what is parata?
funny
- From: anji (@ inktomi2-edi.server.ntl.com)
on: Sun Jan 6 10:06:11
can some one send me the recipie for kera;a paratas
- From: Preeti (@ ppp-228-051.usc.edu)
on: Sun Jan 6 11:53:45
Hi Hui Xian,
Parathas are indian bread made either out of wheat flour or maida(all purpose flour). They can be made stuffed with vegatbles to make stuffed veggy parathas.
Parathas can also be made the way you get it in singaporean food courts. In singapore, they are well known as PRATAs. It mainly consists of all purpose flour and also eggs.
I hope this information is helpful to you.
- From: foad (@ ca-stmnca-cuda3-blade7a-125.stmnca.adelphia.net)
on: Mon Oct 25 01:08:40
Hi, here is a recipe my grandmother used to use. i hope it helps. you need 1/2 lb. finest Mydah (pastry white flour rub 2 ozs ghee or butter, salt, and knead well until velvety and pliable. use your hands and roll it into a long roll about 1" diameter. cut into small cakes and flatten them down with your fingers on each put a spot of ghee or butter and place them one on top the other so there is ghee between two pieces. use about 4 pieces for each paratha. flatten out and roll them into placte size cakes.parathas must be fried using a litle ghee or butter.cook on both sides but do not burn them.add gheee if necessary.and do not harden them. when finished they should be flaky
hope this helps
- From: foad (@ ca-stmnca-cuda3-blade7a-125.stmnca.adelphia.net)
on: Mon Oct 25 01:08:47
Hi, here is a recipe my grandmother used to use. i hope it helps. you need 1/2 lb. finest Mydah (pastry white flour rub 2 ozs ghee or butter, salt, and knead well until velvety and pliable. use your hands and roll it into a long roll about 1" diameter. cut into small cakes and flatten them down with your fingers on each put a spot of ghee or butter and place them one on top the other so there is ghee between two pieces. use about 4 pieces for each paratha. flatten out and roll them into placte size cakes.parathas must be fried using a litle ghee or butter.cook on both sides but do not burn them.add gheee if necessary.and do not harden them. when finished they should be flaky
hope this helps
- From: shanthy (@ bg01.bhpbilliton.com)
on: Tue Nov 2 18:35:21 EST 2004
Knead maida into a smooth dough with lots of butter, water and little bit of milk leave it to rest for 1 hr then knead them to small ball, flattem dove to small round shapes and put a spoon of melt butter over each flattened dough, leave it at least 15 mins then catch the dough at one end and spread them in the air the dough will enlarge pleat it (as saree pleats ) roll them and flatten them and fry them
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