Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, flower paratha. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Flower Paratha is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Flower Paratha is something that I have loved my whole life.
Fold the other half of the roti over the stuffing to make a semi-circle and press it lightly so that the stuffing doesn't spill out. Cook the paratha, using a little oil, till it turns golden brown in colour from both the sides. Fold in half, then brush with ghee and fold again. Roll out and cook one paratha at a time on a hot frying pan or tava, turning once.
To begin with this particular recipe, we must prepare a few ingredients. You can cook flower paratha using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Flower Paratha:
- Get 1.5 cup wheat flour
- Get 1/2 tsp. Roasted cumin powder
- Make ready to taste Salt
- Prepare 1/4 tsp. Black pepper powder
- Prepare 3 tsp ghee
- Take 1 tsp Grated beetroot
- Make ready Pinch green colour
- Prepare Pinch red colour
- Make ready As required Ghee/oil for roast
- Take As required Curd to serve
Turn over and cook the other side. For the cauliflower stuffing Heat the oil in a broad non-stick pan and add the cumin seeds. Paratha made healthier with a simple trick in rolling!! A paratha (pronounced [pəˈrɑːtʰə]) is a flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives and Myanmar, where wheat is the traditional staple.
Steps to make Flower Paratha:
- Take wheat flour in a paraat add ghee salt and cumin black pepper powder. Mix well. And knead a tight dough. Keep it a side for 10-15 min.
- Now divide in a 3 parts. Add grated beetroot in one part and add green food colour (dilute1/2tsp of water). Same water dilute red colour in 1/2tsp. Water. And knead both dough properly.
- Now roll a big roti from plain white dough. Apply water and roll beetroot part roti and stick on a plain roti apply red colour water and roll tightly. Cut in to small pieces.
- Same way roll another plain roti apply water and overlap green roti. Apply green food colour water and make roll. Cut into small pieces.
- Now take small roll and stick all both colours dough rolls. Apply water. to stick together And roll big roti. And roast on tawa with ghee or oil on a mid. slow flame. Flower paratha is ready.
- Delicious yet innovative design paratha is ready to serve with curd.
Paratha made healthier with a simple trick in rolling!! A paratha (pronounced [pəˈrɑːtʰə]) is a flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives and Myanmar, where wheat is the traditional staple. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. Parathas (pan-fried Indian flatbread) are truly a treat. Crispy and flaky, they go well with most Indian dishes, whether a gravied curry or a dry stir-fry.
So that’s going to wrap it up for this exceptional food flower paratha recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
