Parat Parantha. Today I ( Nandini Rathi ) had brought a very easy, quick and yummy recipe of Parat ka Parantha / Roti Pizza. Parat Parantha is a dish from Old Delhi's famous Paranthe Wali Gali. This parantha is made of many layers each of which can be seperated once it is cooked.

Most famous Indian bread, get variety of parantha like potato parath parantha, onion parantha, paneer parata the most famous bread in. My Yellow Table: Learn to cook Mirchi Palak curry & Olive Paranthas with chef Kunal Kapur. Parat-Wala Paratha Recipe, Learn how to make Parat-Wala Paratha (absolutely delicious recipe of Parat-Wala Paratha ingredients and cooking method) Six flour balls are rolled out and placed on top. You can Have Parat Parantha using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Parat Parantha

Lets Go Prepare 1 cup of Wheat flour.
It's 1 /2 cup of Barley flour.
What You needis as per taste of Salt.
Lets Go Prepare As per taste of Red chilli powder.
What You needis 1 tsp of Ajwain.
Lets Go Prepare 1 tsp of Ghee/oil.
What You needis As required of Water for making dough.

Parantha with three layer or folds is liked by kids a lot. The two crispy and one soft layer of parantha turn out to be very delicious. Even I have myself enjoyed eating this teen parat parantha. No matter how you say it, paranthas have been an Indian breakfast staple since like, forever.

Parat Parantha instructions

First of all, make a dough of wheat and barley flour. And in a small bowl add salt, red chilli powder and ajwain; mix well. (As shown in the pictures below).
Now divide the dough into small balls. Dust little flour and roll into chapati. Flatten it using rolling pin. Add 1 tsp of ghee or oil, sprinkle some salt ajwain and red chilli mixture, spread it. (As shown in the picture)s.
Now cut the Parantha with the help of knife, vertically and horizontally (as shown in the pictures)..
Now place the Parantha pieces on top of one another (As shown in the pictures)..
Flatten the roti with rolling pin. Heat a pan or tawa. Spread ghee on both sides of parantha and cook..
Parantha is ready to serve. Apply some ghee on it when serving..

They're called Palata in Burma and farata in the Maldives. My brother remarked that it tasted like Delhi style parantha. A parantha/paratha/parauntha is a flatbread that originated in the South Asia. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough. Basically Paratha/Parantha/Prantha come under the same category of Indian Flat Breads, mostly Circular, but can also be made in Triangular /Square shape, having main ingredient as Wheat flour.