This distinctive folding technique creates a butterfly-inspired design on the paratha, earning the name of Titli/Butterfly Paratha. The folds result in delightful crispy layers filled with spicy stuffing. #foodfusion #digitalammi #ramadanrecipes #paratha
Ingredients:
Prepare Spice Mix:
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 & ½ tbs
-Sabut dhania (Coriander seeds) crushed 1 & ½ tbs
-Zeera (Cumin seeds) roasted & crushed 1 & ½ tbs
-Lal mirch (Red chilli) crushed 1 & ½ tbs
-Himalayan pink salt 1 tbs or to taste
Prepare Paratha Dough:
-Maida (All-purpose flour) sifted 2 Cups
-Himalayan pink salt ½ tsp
-Ghee (Clarified butter) 1 tbs
-Water ¾ Cup or as required
-Ghee (Clarified butter) 1-2 tsp
-Ghee (Clarified butter) 1-2 tsp
-Lehsan (Garlic) finely chopped
-Hara dhania (Fresh coriander) chopped
-Ghee (Clarified butter) 1 tbs or as required
Directions:
Prepare Spice Mix:
-In a spice shaker,add Kashmiri red chilli powder,coriander seeds,cumin seeds,red chilli crushed,pink salt,cover & shake well.Spice mix is ready!
Prepare Dough:
-In a bowl,add all-purpose flour,salt,clarified butter & mix well until it crumbles.
-Gradually add water & knead until dough is formed.
-Grease with clarified butter,cover & let it rest for 30 minutes.
-Take a small dough (120g),sprinkle dry flour & roll out with the help of rolling pin.
-Add & spread clarified butter,sprinkle garlic,prepared spice mix,fresh coriander,fold the paratha vertically from both sides & roll up.
-Make an impression in the center with the help of finger & bend the dough from the impression.
-Turn the dough,cut from the center,sprinkle dry flour & roll out with the help of rolling pin.
-On griddle,add clarified butter,let it melt & fry paratha from both sides until golden brown (makes 5).
