Bengal is a culinary haven. From Kathi rolls, sandesh, rasmalai, rosogulla to shorshe illish, luchi, macchi bhat and extra, there are such a lot of basic recipes, leaving us spoilt for decisions. While all these aforementioned sweets and curries are vastly widespread, it’s lesser identified what Bengalis eat as bread. Considering this, right here, we give you a recipe for paratha made within the Bengali model, which fits excellently with ghugni and different such curries. This flatbread is named a Petai Paratha. You’re most likely questioning now why this paratha is known as a petai paratha. Well, that is as a result of Pitai or Petai is a Hindi phrase for “beating.” Pitai paratha is a maida-based unleavened Indian bread that’s introduced down and crushed up after cooking.
For the unversed, the beating method softens the paratha and causes it to soften in your mouth. It’s just like laccha paratha from North India. Many folks in Bengal take pleasure in this bread with ghughni as a filling breakfast. However, it can be mixed with different curries equivalent to aloo dum, fish curry, and others for a lavish restaurant-style lunch. Without additional ado, let’s learn to make it at residence.
Bengali-Style Petai Paratha Recipe: How To Make Bengali-Style Petai Paratha
- To put together this, all you require are just a few elements equivalent to all-purpose flour, oil and water to knead the dough.
- Take a big mixing bowl, add flour, salt and oil, and blend effectively. Make certain to sieve the flour earlier than kneading the dough.
- Now, add lukewarm water in parts, and blend effectively. Don’t fear, the knead can be a bit sticky. Once completed, set it apart for 20-25 minutes.
- Divide the dough into 7-8 elements, and roll it into balls. Roll one ball thinly and largely. Don’t be involved in regards to the form. It needs to be nearly clear.
- Smear oil everywhere in the floor then minimize a conical form from the centre to the sting and roll the paratha. Cook the paratha on a scorching griddle, flipping as quickly as you see mild brown spots. Apply oil to either side.
- Avoid overcooking the paratha. Lastly, take away the paratha from the griddle and beat it with each palms.
Serve and luxuriate in together with your favorite curry! Let us understand how you preferred it within the feedback beneath.
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