BIDARI PARATHA

BIDARI PARATHA
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DifficultyBeginner
Prep Time35 minsCook Time15 minsTotal Time50 mins
Yields4 Servings

Ingredients

 2 cups Wheat flour
 ¾ cup All-purpose flour
 ¼ cup Semolina/suji
 Salt to taste
 ¾ cup Water – as required
 Oil to fry
Directions in a nutshell
 Sieve the both the flours together.
 Mix in the semolina and salt.
 Knead into a dough using the water into a hard dough. Keep covered with a damp cloth for twenty minutes.
 Divide the dough into eight equal portions. Roll out each ball into an oval shaped disc of around half-inch thickness.
 Heat sufficient oil in a kadai and deep-fry the parathas one by one over high heat until they puff up and are light golden. Drain and place on an absorbent paper and serve hot.

Directions

1

I got this recipe from the renowned Indian chef Sanjeev Kapoor’s collection and it is so easy that the very first time I tried it, they turned out perfect – http://www.sanjeevkapoor.com/bidari-parantha.aspx

This recipe calls for whole wheat flour as well as all purpose flour. Sieve both together so that they mix well. Add the semolina which gives it a nice grainy texture and the salt. Add water little by little till it comes together into a firm but pliable dough. Wrap it in damp cloth and let it rest for 20 minutes.

2

Divide into small portions and roll out each into oval shape of around half inch thickness. Deep fry one by one.

3

The oil for frying should be piping hot, the parathas will fluff up and when it turns golden brown remove it with a slotted spoon.

Ingredients

 2 cups Wheat flour
 ¾ cup All-purpose flour
 ¼ cup Semolina/suji
 Salt to taste
 ¾ cup Water – as required
 Oil to fry
Directions in a nutshell
 Sieve the both the flours together.
 Mix in the semolina and salt.
 Knead into a dough using the water into a hard dough. Keep covered with a damp cloth for twenty minutes.
 Divide the dough into eight equal portions. Roll out each ball into an oval shaped disc of around half-inch thickness.
 Heat sufficient oil in a kadai and deep-fry the parathas one by one over high heat until they puff up and are light golden. Drain and place on an absorbent paper and serve hot.

Directions

1

I got this recipe from the renowned Indian chef Sanjeev Kapoor’s collection and it is so easy that the very first time I tried it, they turned out perfect – http://www.sanjeevkapoor.com/bidari-parantha.aspx

This recipe calls for whole wheat flour as well as all purpose flour. Sieve both together so that they mix well. Add the semolina which gives it a nice grainy texture and the salt. Add water little by little till it comes together into a firm but pliable dough. Wrap it in damp cloth and let it rest for 20 minutes.

2

Divide into small portions and roll out each into oval shape of around half inch thickness. Deep fry one by one.

3

The oil for frying should be piping hot, the parathas will fluff up and when it turns golden brown remove it with a slotted spoon.

BIDARI PARATHA
IngredientsDirections

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