The art of making multilayered garlic paratha lies in the intricate process of layering and flavouring. The result is a flaky, buttery, and aromatic flatbread that is a delight to the senses. This traditional Asian subcontinent bread often enjoyed with a dollop of butter or alongside a spicy curry, has gained popularity for its delightful texture and robust flavour.

Starting with a mixture of all-purpose flour, salt, and water, we knead it into a soft and pliable consistency to prepare the dough. The key to the layers is the rolling and folding technique, which involves spreading a mixture of ghee, chopped garlic, and herbs over the rolled-out dough, then pleating and rolling it into a pinwheel before flattening it out again. We may repeat this process several times to create multiple layers that will puff up when cooked.

The cooking of the paratha is just as important as the preparation. We usually cook it on a hot tawa (griddle), flip and press it gently until golden brown spots appear on both sides. We get a perfectly cooked paratha with a crispy exterior and soft, layered interior.

Certainly! The multilayered garlic paratha is a mouth-watering delight. It not only pleases the taste buds but also showcases the culinary artistry behind its creation. It not only pleases the taste buds but also brings a piece of culinary tradition to your kitchen.

For those eager to try this recipe, here is a detailed recipe that guides you through the process. With a little practice and patience, you may bring delight to your family and friends with this delicious bread. Bon appétit!

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Garlic Paratha

If you love garlic and paratha, you will love this recipe for multilayered garlic paratha. This is a delicious flatbread stuffed with garlic, coriander and red chilli. It is crispy on the outside and soft on the inside. You can enjoy it with any curry, yoghurt or pickle of your choice. Here is how to make it at home.

Ingredients

• 3 cups all-purpose flour
• 1 tsp salt
• water as required.
• 1 tbsp oil
• ghee as required.
• flour as required
• garlic Garlic Paratha to taste.
• coriander leaves chopped to taste.
• red chili crushed to taste
• oil or ghee as required.

Instructions

• In a large bowl, mix the flour and salt. Add water gradually and knead a soft and smooth dough. Add oil and knead again for 5 to 6 minutes. Cover the dough with a damp cloth and let it rest for 30 minutes.
• Divide the dough into 5 to 6 equal-sized paratha balls. Roll out one ball into a thin flat bread. Apply some ghee on the surface and sprinkle some flour over it. Sprinkle crushed garlic, coriander and red chilli over it to your taste.
• Squeeze up the flattened bread and fold it into a round ball. Repeat with the rest of the dough balls. Roll out each quarter into a thin circle again. Press lightly and roll out again into a slightly thick paratha.
• Heat a griddle over medium-high heat and cook the paratha on both sides until golden brown spots appear. Apply some oil or ghee on both sides and press lightly with a spatula. Transfer to a plate and serve hot or warm.

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Apple Jam Recipe

Ingredients

• 1 kg apples
• 1 cup water
• ½ kg sugar
• 1 tsp lemon juice
• 1 pinch citric acid

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Cheese Mayo Veg Sandwich

Course Sandwich

Ingredients

• 1 cup cabbage
• 1/2 piece capsicum
• 1/2 piece carrot
• 1/2 piece or small sized onion
• 1/2 piece tomato
• 2 – 3 tbsp sweet corns
• salt little bit
• 1/4 tsp crushed red chili
• 1/4 tsp black pepper
• 3 – 4 tbsp mayonnaise
• fresh bread slices as required
• butter
• green chutney or green chili sauce
• habanero sauce or ketchup
• mozzarella cheese

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Matar Cheese Paratha

Matar Cheese Paratha is a variant of famous 'Aloo Ka Paratha' with addition of peas and cheddar cheese. Availability of peas in winter season make it a perfect choice for cold winter mornings.

Cuisine Indian, Pakistani

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 4 persons

Ingredients

• ½ cup boiled peas
• 1 boiled potato
• 1-2 crushed green chilies
• 2 tbsp fresh coriander leaves
• salt to taste
• ½ tsp black pepper or to taste
• ½ tsp chat masala
• cheddar cheese to taste
• chopped onion (optional)

Dough for Paratha

• 1 cup wheat flour
• 1 cup refined flour
• ½ tsp salt
• 1 tbsp yogurt
• 1 tbsp clarified butter (ghee)
• water as required

Instructions

• Boil peas and potato before hand. Add them in a mixing bowl and mash with hand or a masher.
• Take 1 or 2 green chilies. Crush them and add with the meshed mixture.
• Add some fresh coriander leaves. Optionally, you can also add chopped onion if you like.
• Season with salt, black pepper and chaat masala. Then add desired quantity of cheddar cheese.
• For making paratha add wheat flour, refined flour, salt, yogurt and clarified butter. Knead the dough well by gradually adding the required volume of water.
• Using the fist of your hand push it gently and firmly into the dough. Fold the edges of the dough into a ball. Let it rest for 10 minutes.
• After enough rest, knead the dough again to reduce the surface moisture.
• Make smaller balls and apply some oil. Dust some flour to avoid sticking the dough with the dough roller or the surface.
• Roll down the dough on the flattened surface into round paratha halves.
• Spread the cheese filling mixture on one half and cover it with the other half. Roll the layered both halves down to make up a perfect bond.
• Heat up the griddle (tawa) and apply clarified butter on the tawa. Cook on medium flame. Change sides and apply clarified butter on the surface of the paratha as required.
• Server aesthetically.

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Zinger Paratha

Ingredients

Chicken Zinger

• ½ kg boneless chicken
• 1 egg
• 1 tbsp vinegar (sirka)
• 1 tsp garlic powder or fresh garlic crushed (lashan powder or taza lahsan ka paste)
• salt to taste
• 1 tsp crushed red chili or to taste
• 1 tsp black pepper (kali mirch)
• 1 tsp paprika powder
• 2 cup all refined flour (maida)
• little bit salt
• oil for deep frying the chicken (zinger) pieces

Tamarind Sauce (Imli Sauce)

• ½ cup tamarind (imli) soaked in 1 cup of water and seeds removed.
• ½ tsp dried ginger powder (saunth powder)
• 1 tsp crushed red chili
• 1 tbsp paprika powder
• ½ tsp salt or to taste
• ¼ tsp black salt
• ½ tsp chaat masala
• ½ tsp cumin powder (zeera powder)
• ½ tsp fennel seeds powder (saunf ka powder)
• ⅓ cup sugar

Mint Mayo Dip

• a handful of mint leaves
• 2-3 green chilies
• 1 cup mayonnaise
• 1 tsp sugar powder (pissi hoi cheeni)
• little bit salt

Paratha

• 1 tsp vinegar
• 2 cups all purpose flour (maida)
• 1 tsp salt
• 2 tbsp clarified butter (ghee)
• water as required
• oil

Other ingredients

• onion slices

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