Paratha types layered stuffed. How to stuff Pratha, making dough

Paratha is a popular breakfast bread from Punjab. It is topped with a gob of fresh Makhan, served with Aloo Gobhi and a glass of buttermilk

In South India, a version is called Porotta.

Pratha by Indian immigrants led to the development of 'Roti Canai' in Malaysia, 'Roti Prata' in Singapore, and Palata in Myanmar.

Paratha is not leavened.

Layered Paratha

Non-stuffed Paratha are normally layered. The dough is rolled, Ghee is brushed, the rolled dough is folded over. When the Paratha is cooked, the steam puffs up separating the layers. The same technique is used in making puff pastry. This is referred to as flakiness.

For home, there are three common shapes for layered Paratha:

1. Triangular with four layers

2. Square with two layers

3. Round or Square spiral layer. It is also known as Kundali referring to wound-up snake tail. This is equivalent of 12 layers. In 2005, I was advised by a manufacturer that they are introducing a 36-layer Paratha in the US market at Indian stores.

The following points should be noted:

1. Use a 1½" to 2" wide soft bristle pastry brush to apply Ghee. You may use oil, if that suits your taste. You may also use slightly melted Butter. The moisture in the butter will create more steam.

2. Apply Ghee only to one surface. You don't need to baste both surfaces within a layer.

Leafy Paratha

You may incorporate dried or finely chopped fresh leaves in making dough. This is called leafy Paratha. Leafy Paratha may be layered. I have given a recipe for my restaurant favorite Basil Paratha . Common leaf are:

1. Kasoori Patta (Dried Fenugreek leaf)

2. Methi (Fresh Fenugreek leaf)

3. Fresh Cilantro

4. Fresh Spinach

Stuffed Paratha

Normally, stuffed Paratha are not layered. There are two techniques used to stuff Paratha: Modern , and Traditional . Common fillings are:

1. Spiced Potatoes

2. Mooli (Daikon)

3. Paneer (Cheese)

4. Eggs

5. Ground Mutton (Keema)

The filling should incorporate some melted Ghee or shortening. This helps to puff up the 'filling layer' with steam adding flakiness.

Dough

Flour

In the olden days, whole-meal red-wheat flour was used to make Plain Pratha. Plain Pratha. The 'white wheat' flour was used to make Mughalai Paratha. Nowadays, half Atta and half Maida is used.

Salt

About one teaspoon of salt for every 3 cups of flour is added. This is added only to flavor the Atta. You may vary the amount to meet your own taste.

Making dough tender.

Normally, ghee and water are added to the flour to make dough. Up to 2 Tablespoons of Ghee per cup of flour may be added. You may reduce the amount of Ghee by replacing water with either Yogurt, Yogurt cheese (Hung Dahi), Pureed cream cheese, Pureed cottage cheese or milk. These dairy items provide better tenderness and flavor.

I like to add a blend of Dahi and Philadelphia Cheese.

Resting

Once the dough has been kneaded, it should be gathered in a ball, covered with a damp kitchen towel or a plastic film wrap and allowed to rest for a minimum of 30 minutes at room temperature.