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  • Paratha PDF

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    Mandeep Singh
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    This document provides a recipe for Nizami Paratha, an Indian flatbread originating from Oudh. It lists the ingredients as flour, ghee, salt, turmeric, gulab jal, ginger garlic paste, kasoori methi, red chili powder, and ajwain. The process involves rubbing the flour and ghee until sandy, adding the spices and kneading into a dough, resting the dough, rolling balls and flat, lining with ghee and wrapping, refrigerating, rolling and cooking on a griddle while basting with ghee until crisp.

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    This document provides a recipe for Nizami Paratha, an Indian flatbread originating from Oudh. It lists the ingredients as flour, ghee, salt, turmeric, gulab jal, ginger garlic paste, kasoori methi, red chili powder, and ajwain. The process involves rubbing the flour and ghee until sandy, adding the spices and kneading into a dough, resting the dough, rolling balls and flat, lining with ghee and wrapping, refrigerating, rolling and cooking on a griddle while basting with ghee until crisp.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    181 views1 page

    Paratha PDF

    Uploaded by

    Mandeep Singh
    This document provides a recipe for Nizami Paratha, an Indian flatbread originating from Oudh. It lists the ingredients as flour, ghee, salt, turmeric, gulab jal, ginger garlic paste, kasoori methi, red chili powder, and ajwain. The process involves rubbing the flour and ghee until sandy, adding the spices and kneading into a dough, resting the dough, rolling balls and flat, lining with ghee and wrapping, refrigerating, rolling and cooking on a griddle while basting with ghee until crisp.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Lab.

    Manual – 2
    Nizami Paratha
    Origin - Oudh
    Ingredients
     Flour – 300 Gms  Garam Masala – 5 Gms
     Dalda Ghee – 50 Ml
     Salt – To Taste  Ginger Garlic Paste – ½
     Turmeric – 05 Gms Tspn
     Gulab Jal – A Few Drops  Kasoori Methi – 3 Gms
     Red Chilli Powder -
     Desi Ghee – For Lining & Optional
    Basting  Ajwain Optional

    Process
     Rub Flour And Dalda Till It Is Sandy In Texture
     Add All The Spices And Mix
     Knead A Smooth Dough With Cold Water
     Put It On Rest For 30 Minutes
     Make Small Balls And Roll Flat
     Line With Ghee And Wrap As In Lachha Paratha
     Refrigerate For 15 Minutes
     Roll And Cook Over Hot Girdle, Flip And Baste With Ghee
     Cook Till Crisp & Serve With Dal Makhni

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