Monday, 26 October 2015

Parath Parantha - 16 Layered Paratha

Parath Parantha - this paratha is quite famous in Delhi especially from Prathen Wali Gali in Chandni Chowk, Delhi. Parath means layers, hence this paratha is named as Parath Parantha. These parathas can be made in any size with different shapes, though i sticked with a square shaped one. The best part of this paratha is the spice mix used in making layers.This paratha have 16 layers, once rolled the dough, a spice mix with chilly powder, cumin powder, garam masala and chaat masala is spread over the rolled dough and cut it as 16 pieces. Once stacked, this paratha is rolled either as round or square shaped paratha.

16 Layered paratha, Parath Parantha, Delhi Special Parath Parantha



You doesnt need any side dish to serve along with these paratha, though we liked it with a simple aloo curry. I bookmarked this parath parantha from Gayathri's Space long back, finally i prepared this layered paratha at home few days back. Trust me this paratha is definitely worth to try and the layers came out extremely prefect. If you want to give a try to a different paratha, dont forget to give a try to this fabulous layered paratha.This parantha is going to this week's blogging marathon as am running with Bookmarked recipes as theme for this week.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57.


Delhi Special Parath Parantha

2cups Wheat flour
1tbsp Ghee
1/2tsp Turmeric powder
1tsp Ajwain/Omam seeds

Spicemix:
1tsp Chilly powder
1/2tsp Cumin powder
1/4tsp Garam masala powder
1/4tsp Chaat Masala

Take the spice powders in a bowl, mix well and keep aside.

Meanwhile take the flour,ghee,turmeric powder, ajwain seeds in a bowl, gradually add the water and knead everything as smooth dough, keep aside for half an hour.

Divide the dough as medium sized balls.

Roll each ball as thin disc, apply few drops of oil and sprinkle the spice mix according to your taste bud.


Now cut the disc as 4 equal portions vertically then now make 4 cuts horizontally so that your rolled disc have 16pieces.

Stack the disc one over the other and roll as paratha.

Heat a tawa, drop the rolled paratha and cook on both sides until they gets well cooked.

Serve hot with a side dish.

Parath Parantha, 16layered paratha

7 comments:

Jayanthi Sindhiya said...

It looks spicy and delicious

Sowmya :) said...

I love parathas and this looks simply divine...have to have this!

Pavani N said...

What a flaky and delicious looking parathas.

Sapana Behl said...

Wonderful and flaky parathas.

Varadas Kitchen said...

The process of making this paratha is so interesting.

Harini-Jaya R said...

Very interesting and filling parathas!

Chef Mireille said...

beautiful parathas but seem like a lot of work ;)