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__Basic Parantha Breads |
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Print this Recipe Layered Paranthas are a culinary blessing to the novice Indian bread maker. Because a new daughter-in-law making chapattis may be judged by a critical mother-in-law--"they're not round, they didn't puff up," she might say--paranthas are an easier choice of bread to work with. They need not be perfect rounds, or puffed up like chapattis. However, like all breads, you do need to have a good hand with the dough, so that the resulting bread is all the things paranthas should be--soft in the inside, crisp on the outside, with distinct layers. You want each layer to be distinct and adhere to each other, but not disappear into each other, yet you don't want the parantha too dry and flaky so the layers are rough on the inside of the mouth. It is customary and a sign of affection to slightly crumple up a freshly made parantha before serving. This releases each layer, and allows the ghee (or oil) that is used for basting to seep into every crevice. (Used a towel to crumple; the parantha may be too hot.) SHAPING PARANTHAS: Paranthas can be formed into triangles, squares, or rounds. For each of these, roll the dough into a circle, baste the top of the circle with oil (ghee or butter) then fold it (for triangles or squares) or roll and shape it (for circles) into the required shape. __To Make a Layered Triangle Paranthas __To Make a Layered Square Paranthas __To Make a Layered Circle ..........Click the Edit tab and select this entry to follow recipe instructions. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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