Free Recipe Dhakai Paratha (Flaky Fried Bread)
Recipe Type: Free Misc Recipes
Recipe Preparation:
Cooking Temperature:
Recipe Serves: 1
Ingredients for Dhakai Paratha (Flaky Fried Bread) Recipe
1-1/2 c (1 1/2 pounds) all purpose
-flour
1/3 ts Salt
1/4 ts Baking powder
3-1/2 tb Soft butter or margerine (I
-used far more than they
-called for because it was
-so hard to stretch it out)
1/3 c (2 1/2 ounces) milk
Dhakai Paratha (Flaky Fried Bread) Preparation
from The Art of Indian Cuisine by Pranati Sen Gupta (who probably wouldn`t mind me reprinting her recipe because every Bengolee I know is related to someone who is somehow related to me) 1. sift dry ingredients.Mix in 2 1/2 tbsp butter or shortening.Add enough milk to make a soft dough.Cover bowl containing dough with damp cloth and set aside for 30 min. 2. Knead dough well.Devide into 2 balls.Roll out each ball into a round about 6 inches in diameterand 1/6 inch thick.Brush each round with 1/2 tbsp butter and sprinkle lightly with flour.Make a cut from the centre of the round to the edge.Roll dough from one cut edge to the other to form a crescent like roll.Cut each roll into 3 equal parts.Place cut side of each up,flatten,and roll out to the size of a pancake. (*i didn`t really understand the last 2 lines so i did like they do at home.The mamak people which are indian muslims usually make this by throwing it up in the air rather like i believe they do with pizza over here.Deficient in this regard,my mother made do with stretching it out on an oily surface before folding it up into a 6 inch pancake of sorts.) …to cont.where I left off…. Heat ghee in a shallow frying pan and fry paratha turning about 5-7 min or until both sides are a golden brown and crisp.Serve while hot.(At home it would be served with a dhal.We do have varieties of these whereby a meat /chicken filling is added ((murtabak)) or where it is fried after being dipped in an egg mixture((no special name)). Posted to FOODWINE Digest by Lena Das <v63ld@MORGAN.UCS.MUN.CA> on Sep 2, 1997
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