Ad
related to: paratha recipe indian flatbread plain cake
Search results
Results From The WOW.Com Content Network
Paratha (pronounced [pəˈɾɑːtʰɑː], also parantha) is a flatbread native to the Indian subcontinent, [1] [4] with earliest reference mentioned in early medieval Sanskrit, India; [1] prevalent throughout the modern-day nations of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, [3] Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago ...
Most Indian breads, such as roti, kulcha and chapati, are baked on tava, a griddle made from cast iron, steel or aluminum. Others such as puri and bhatura are deep-fried. The dough for these breads is usually made with less water in order to reduce the oil soaked up when frying. In Southern India, a batter of rice and black lentils is prepared ...
It is made using unleavened dough rolled with a mixture of mashed potato and spices (amchur, garam masala) which is cooked on a hot tawa with butter or ghee. [5][6] Aloo paratha is usually served with butter, chutney, curd, or Indian pickles. [7][8] Being stuffed with potato and fried makes it higher in calories (290-360 calories) than a ...
Roti canai served with mutton curry in Bukittinggi, West Sumatra. Roti canai is a flatbread made from dough that is composed of fat (usually ghee), flour, and water; some recipes also include sweetened condensed milk. The dough is repeatedly kneaded, flattened, oiled, and folded before proofing, creating layers.
Kinke Tschut, a whole wheat unleavened flatbread cooked on a griddle. [221] Parott, a buttery flatbread. A one-kilo paratha is served outside a Sufi shrine in Kashmir. [404] Celebrity chef Sanjeev Kapoor has stated he used to make rumali roti but not such a big paratha. [404] Puer, small round of deep fried and puffed wheaten cake. [405]
Mughlai paratha was one of the Mughlai recipes that entered Bengali cuisine during the Mughal Empire. It is believed that the Mughlai paratha originated during Mughal emperor Jahangir 's reign and it was a creation of his cook Adil Hafiz Usman, who originally hailed from the Bardhaman district of West Bengal of Hadhrami Arab descent. [ 5]
Potato cake is a name given to various shaped potato dishes around the world, including a patty of hashed potatoes, a fried patty of mashed potato, a fried and battered slice of potato, or a flatbread made with mashed potato and flour. In Northern England and some states in Australia, a thin slice of potato that is battered and deep fried may ...
Parotta. Parotta or Porotta is a layered flaky flatbread made from Maida or Atta originating in Kerala, India [1]. Outside Kerala, it's popular in other parts of Southern India, Tamil areas of Sri Lanka, and widely available in countries like Malaysia and the United Arab Emirates. Parottas are often available as street food [2] and in restaurants.