A R C H I V E S
Madinat al-Muslimeen Islamic Message Board
| Prata & wheat Flour ? |
|---|
| Barr |
| 04/02/04 at 21:34:14 |
| [slm] I've been trying to make prata for a month now.. but hv been failing miserably. I looked up @ some recipes and they require wheat flour. So, I looked for wheat flour @ the supermarket but can't find any except for whole wheat. Thinking its prolly the same, I bought it - needless to say, my prata tasted like a really hard chapati. So.. help me... where can I find wheat flour? Is it the same as plain flour/ all-purpose flour? coz I've used those too and they didn't come out right either. :( Or if anyone has any tried and tested prata recipes... pleeeez, share them, inshaAllah. Wassalam :) |
| 04/02/04 at 21:35:11 |
| Barr |
| Re: Prata & wheat Flour ? |
|---|
| UmmWafi |
| 04/02/04 at 23:02:37 |
| [slm] Ehem..here we have lotsa lotsa intsant paratha that really taste good not to mention the hundreds of shops that sell wheat flour. But well...SOMEBODY (not mentioning names) decided to move away... :P Heh heh..... Wassalam |
| Re: Prata & wheat Flour ? |
|---|
| rkhan |
| 04/03/04 at 01:08:36 |
| [slm] sis you probably won't get "real" paratha-style wheat flour at a supermarket...it'll either be too red and sticky (whole wheat) or too white and sticky (refined flour). To get the real stuff you'll probably hv to go to a small mill...you know the kind where they grind pulses and rice etc on order...if there's a desi community closeby, contact them for details inshallah... okay, here goes my paratha recipe: 1. Take the flour in a large-ish pan, add at least 3 tbsps of clarified butter (ghee), enough water to mix the stuff and salt to taste if you like. 2. Knead the dough adding v. little water until it's nice and springy or until your knuckles ache...whchever comes first. 3. Take a little dough and roll it into a ball. Roll it out on a rolling board until it's even and (hopefully) circular 4. Heat a non-stick griddle and put the paratha on it, bake it lightly until it's light brown and flip to the other side. 5. Fry it with ghee on both sides, baked side first and voila!.... Im not the best cook and hopeless at recipes...inshallah someone else from the board will give us both a better way... btw, like Umm Wafi said, why bother? you hv excellent readyto eat parathas at supermarkets...ask for Al Kabeer or Al Baker... very crisp and nice. After grumbling a few times that it doesn't taste like the real thing, I finally converted my family to them...they're really good if you're pressed for time or culinary talent (like me!). |
| Re: Prata & wheat Flour ? |
|---|
| superFOB |
| 04/03/04 at 02:20:26 |
| [slm] Any kind of wheat flour would do but avoid refined flour sold in chain stores, whole wheat sold there works just fine. Refined flour (called maida in urdu) is used professionally for a different kind of paratha, not feasible for home preparation. Make the dough as you would do for the regular chapati. Now since all paratha recipes are from homemakers most won't tell you the most important preparation tip (its just they don't know how to tell it). It is very important to heat up the tawa (or large frying pan) before you put the rolled douch on it: [black]unheated or incompletely heated pans => hard and dry bread[/black] Don't turn down the heat while preparing paratha. low-high to Medium-high is recommended. You can use oil, veg-shortening, butter, or desi-ghee, but I would use the word oil throughout. Use desi ghee for best results. [black]plain[/black] Roll out like a chapati but it should be a tad thicker. Place the dough on the pre-heated pan. Let each side get a little brown and dry. Immediately follow with spreading a couple of table spoons of oil on each side. Let each side fry to your taste and consistency. Serve hot. Repeat. After a couple of repititions you'd get it right. Technically its not a paratha, paratha has layers, but for starters it should be ok. [black]square with layers[/black] Next time inshallah. [black]round with layers[/black] Next time inshallah. |
| 04/03/04 at 02:32:35 |
| superFOB |
| Re: Prata & wheat Flour ? |
|---|
| tq |
| 04/04/04 at 13:32:06 |
| Assalamo elikuim Try to get wheat flour from any Pakistani/Indian grocery stores - most of the packets have Chappati flour or Paratha flour written on them. All purpose flour available at regular grocery stores is maida(urdu). SuperFob is right, your tawa/pan should be hot. I usually make square parathas(our weekend breakfast). I am no expert therefore what I usually do and would recommend is to make the dough couple of hours or may be a night before and put it in fridge. That way you wont be putting lot of dry flour on it so that it wont stick on the rolling pin and hopefully your paratha will be soft( lot of wheat(dry ) makes it hard or as my kids say crispy/papar :) ) Also as UmmWaffi said there are lot of precooked parathas available at Pakistani grocery stores, all you have to do is fry them. Best of luck Wasalam tq |
| Re: Prata & wheat Flour ? |
|---|
| readagain |
| 04/06/04 at 22:39:33 |
| [slm] umm..okay, first of all.. WOW...is it just me or the brothers on this site just know how to cook?..like brother siddique puts up cool recipes and we are getting how to make paratha recipe (with grandma hints) from brother (not normal..SUPER) fob 8) mashallah...okay so brother plz plz plz put the layered paratha recipe soon..i was just venturing into the paratha zone lately and i had one of my revert friends (who ofcourse had no clue abt it) eat it with qeema (and ofcourse she loved it since she never had anyone else' s parathay :D*muhahahahha)...but i need to expand on my roti basics..and parathay..ANYWAYS..so im waiting for the recipe...:) thank youuuuuu [wlm] :-) |
| Re: Prata & wheat Flour ? |
|---|
| theOriginal |
| 04/06/04 at 23:07:41 |
| [slm] And teach us aloo kay parathay too, next time inshaAllah ;) Wasalaam. |
| Re: Prata & wheat Flour ? |
|---|
| superFOB |
| 04/07/04 at 01:17:46 |
| [slm] There are so many brothers out there who can cook a mean feast, its not a rare breed you know. [tt]My mom's [black]square paratha[/black] recipe decoded for male brains: Roll a ball of dough, medium thickness. Assume the rolled dough has three vertical portions. Dab the middle of the "B" section with some oil. This will keep the inside moist and would aid layering. Fold "C" over "B" and "A" over the folded "C". ,---, .`| | `. | | | | |A| B| C| ',| | ,' '---' You should end up with something close to a strip of layered dough: ___________ | | | | |_D_|_E_|_F_| Fold "D" over "E" and "F" over folded "D". You should be left with a squarish mass of dough. Roll it out in a SQUARE. Its a bit tricky in the begining but not difficult. Use dry flour to avoid dough sticking to the rolling pin or to the rolling board. Make sure the finished dough is evenly thin with no thick corners or edges. Follow the procedure for plain paratha. Another important tip: The paratha should not be on the pan for more than 2-3 minutes, it should be ready within that time (depending upon the dough and heat your mileage may vary but not too much). Best is with inner layers moist and outer layer fryed to a thin reddish crisp. It might come out better than your mom used to make :) A griddle might do fine imo, haven't tried it though, always used the traditional desi tawa. [/tt] |
| 04/07/04 at 02:39:18 |
| superFOB |
| Re: Prata & wheat Flour ? |
|---|
| superFOB |
| 04/09/04 at 02:51:48 |
| [slm] As promised I am here today with the recipe for [black]circular layered parathas[/black]. I got this recipe in northern california from a dear friend of mine, who happened to be my roommate as well but now is happily married and I am sure making parathas for his significant half. How he learned it is in itself an interesting read but lets leave it for another opportunistic post. [tt]Knead flour to prepare dough as you would do for chapatis. The dough should not be sticky and should be very soft. Take some dough (what do they call paira/paida in english?) and roll it with your hands into a thick elongated tube-like shape--about a foot and a half in length, more or less. Now roll the dough as you would roll a thread on a shuttle, i.e., wrap it in a spiral. No need to spend much effort on the shape, try to wrap quickly with generous overlaps on each turn. This will make sure that the dough don't break apart when rolled out with a rolling pin. Make sure that you tuck the end of the "tube" in. When you have the dough in a "spiral", roll it with a rolling pin into a circular shape. Sprinkle dry flour generously to avoid dough sticking to the pin or the board. Make sure the rolled dough is even and not very thick. Follow the usual frying procedure as before. You might use refined flour for dough and then use generous amounts of oil while wrapping the dough. This is a bit tricky as the dough tends to break apart when rolling into a flat shape, but it tastes much better and have a professional "look and feel".[/tt] |
| 04/09/04 at 04:12:02 |
| superFOB |
| Re: Prata & wheat Flour ? |
|---|
| ForS |
| 04/09/04 at 22:27:43 |
| [slm] I don't think this would help but I am just saying..... there are a lot of recipes on this site www.foodnetwork.com <--- then click on "Find a T.V. Show" ... well under it, or beneath it and a menu will pop up full of shows. (You have to choose an Episode) ;) Click on "30 Minute Meals" <--- YES ONLY 30 Minutes and you'll be able to cook something delicious. I actually watch that show sometimes and make food when I come home..... eh eh (I'm kewl) Your 'kewl' brother in Islam :-* [wlm] ;-) |
| Re: Prata & wheat Flour ? |
|---|
| readagain |
| 04/09/04 at 23:22:02 |
| [slm] alright bro. i tried the recipe..the first one..i dint realy care abt the square shape cos..well i just dont care abt that..i only wanted layers and ALHAMDULILLLAH i got 'em :) layered parathaaaaaa...yummmmmmm 8) JezakAllahh :) im not fat! |
| 04/09/04 at 23:23:07 |
| readagain |
| Re: Prata & wheat Flour ? |
|---|
| AyeshaZ |
| 04/12/04 at 18:28:33 |
| [quote author=readagain link=board=kabob;num=1080959654;start=10#10 date=04/09/04 at 23:22:02] [slm] im not fat! [/quote] ha ha ha :) welll when are u making layered paratha for meeeeeeeeeeeeeeeeee :) |
| Re: Prata & wheat Flour ? |
|---|
| readagain |
| 04/15/04 at 11:29:40 |
| [quote author=AyeshaZ link=board=kabob;num=1080959654;start=10#11 date=04/12/04 at 18:28:33] ha ha ha :) welll when are u making layered paratha for meeeeeeeeeeeeeeeeee :) [/quote] [slm] well hon next time you come over to my place bring some aata with you ;) cos ..like...out of excitement, i used it all up ::) [] |
| Re: Prata & wheat Flour ? |
|---|
| superFOB |
| 04/16/04 at 04:11:33 |
| [slm] Hey, its a great deal, flour is Cheap. I'll barter paratha for flour any day. |
| Re: Prata & wheat Flour ? |
|---|
| Barr |
| 09/03/04 at 15:38:49 |
| Assalamu'alaikum :) First and foremost, jazakumullahukhairan kathiran for those who helped, especially Br Superfob with your helpful graphics, mashaALlah. :) Alhamdulillah, the future looks bright with my paratha adventures :) Bearing in mind, I don't hv a rolling pin... I get very unsatisfied with my paratha -and blame it on the "absence" of the rolling pin, this time. Last 2 weekends, I went to Toronto to visit my husband's side of the family. Lo and behold, the way his cousin made kitta (my husband's culture makes similar kinda bread like paratha called "kitta") was exactly the way superfob taught! And it has layers! Pumped with enthusiasm, I made kitta. But since, I don't hv a rolling pin, I tried to be adventurous, and instead of using the bottle, I used my hands, and flattened, stretched and flipped it out like how I've seen the mama paratha made them. In Singapore, old Indian men are usually the ones who sell nice hot parathas and we call them mama (uncle). And I found out that the thinner you stretch and flatten the dough, the better your layers become when you fold them. And before folding them, put oil on the paper-thin dough. And with oily hands, work on the dough. In fact, oil is just good with the dough, mashaAllah. My paratha now has layers with crispy top layers, alhamdulillah :) The verdict: "Mmmmm, better than my mom's kitta" <=== Hubby's comment :-* Alhamdulillah.. jazakumullahukhairan, again, everyone. Wassalam P.S. I'm still figuring out on how can I make my paratha the same like the paratha made by the mamas in Singapore... it is sooo much softer, still. Is it in the kneeding? Any ideas are welcome! |
| Re: Prata & wheat Flour ? |
|---|
| AyeshaZ |
| 09/10/04 at 03:39:33 |
| P.S. I'm still figuring out on how can I make my paratha the same like the paratha made by the mamas in Singapore... it is sooo much softer, still. Is it in the kneeding? Any ideas are welcome! I think the trick is kneading, the consistency, the hot pan and how much dry flour you put while rolling it out.. I’ve noticed my momz paraths are super soft and mine are always crispy.. soo I think cuz I take too much time rolling it and thus they become super thin and crisp.. In conclusion, the starting roll of dough should me medium size b/c if it’s too big then the paratha is too bulky and with keeping the above mentioned tips & tricks the paratha will come out like “mama paraths” insha’Allah |
Madinat al-Muslimeen Islamic Message Board |