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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Chana Daal

Ingredients

• 3-4 tbsp oil or as required
• 1 tsp crushed garlic
• 2 pieces tomatoes
• salt to taste
• ½ tsp crushed red chili or to taste
• ¼ tsp red chili powder (optional)
• 2 pinches turmeric (haldi)
• ½ tsp crushed coriander seeds (dhania koota hua)
• ½ tsp crushed cumin seeds (zeera koota hua)
• ¼ tsp crushed black pepper
• ¼ tsp chaat masala
• 1 cup boiled spilt Bengal Gram (chana daal ubly hui)
• 2-3 pieces green chilies

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Chicken paratha is a delicious and filling dish that can be enjoyed at any time of the day. Whether you have it for breakfast, lunch or dinner, you will not regret making this easy and tasty recipe.

It can be a filling breakfast that can be enjoyed with a cup of tea or a refreshing lunch that can be enjoyed with a glass of lassi or even served as a snack or as a side dish for dinner.

Here are the easy steps to make this simple yet delicious recipe at home:

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Chicken Paratha Recipe

If you love chicken and paratha, you will love this recipe! Chicken paratha is a delicious and easy way to make a filling and satisfying meal. You can use leftover chicken or cook some fresh, and mix it with spices and herbs. Then, you can stuff it inside a soft and flaky paratha, and cook it on a hot griddle until golden and crisp. Serve it with some yogurt, pickle, or chutney, and enjoy the burst of flavors in every bite!

Course Breakfast

Ingredients

• 250 grams boneless chicken
• 1 tsp ginger and garlic crushed into paste form
• 1 tsp crushed red chili or to taste
• ¼ tsp paprika powder (optional)
• ½ tsp crushed cumin seeds (zeera)
• ½ tsp coriander powder (dhania powder)
• 1-2 pinches of turmeric (haldi powder)
• salt to taste
• ¼ tsp crushed black pepper or to taste
• 1 tsp vinegar
• ⅓ cup yogurt (dahi)
• 1-2 tbsp oil to cook the marinated chicken
• 1 small sized onion
• 1 green chili
• 2 tbsp fresh coriander (taza dhania)

Dough

• 1 cup refined flour
• 1 cup wheat flour (gandum ka ataa)
• ½ tsp salt
• water as required

Instructions

• In a small bowl, add the ginger and garlic paste, crushed red chili, paprika powder, cumin seeds, coriander powder, turmeric, salt, black pepper, vinegar and yogurt. Mix well to make a marinade.
• Add the chicken pieces to the marinade and coat them well. Let the chicken marinate for at least 30 minutes or refrigerate overnight for better results.
• Heat oil in a skillet over medium-high heat. Add the marinated chicken and cook on high flame for a minute. Cook on low flame for about 15 minutes with the lid on until the chicken is tender and dry.
• Add the onion, green chili and fresh coriander and cook for another few minutes, stirring occasionally, until the onion is soft and golden.
• Transfer the chicken filling to a plate and let it cool slightly.

Dough Preparation

• In a large bowl, mix the refined flour, wheat flour and salt together.
• Gradually add water and knead the mixture into a smooth and soft dough.
• Cover the dough with a damp cloth and let it rest for about 20 minutes.

Assembling

• Divide the dough into equal-sized balls. Roll out each ball into a thin circle on a floured surface.
• Place some chicken filling in the center of one circle. Fold the edges over the filling and seal them well. Press lightly to flatten the stuffed circle.
• Heat a griddle (tawa) over medium-high heat. Grease it lightly with oil or ghee.
• Place the paratha on the griddle and cook for about 2 minutes on each side, until golden brown spots appear. Apply some oil or ghee on both sides while cooking.
• Repeat with the remaining dough and filling.
• Serve hot with yogurt, chutney or pickle.

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Green Chatney

Cuisine Indian, Pakistani

Ingredients

• ½ bunch fresh mint leaves (½ gadhi taza podinay k pattary)
• 4 – 5 green chilies
• 7 – 8 cloves garlic (lahsan k javay)
• 1 bunch fresh coriander leaves (taza dhanya)
• 1 tsp cumin seeds
• salt to taste
• ¼ tsp black salt
• ½ lemon juice
• water little bit (thora sa)

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Ragda Chana Chaat

Ingredients

• 1-2 tbsp oil
• ½ small sized onion
• 1 medium sized tomato
• 250 grams boiled chickpeas (ublay huay chanay)
• 1 large sized potato boiled and mashed
• salt to taste
• ¼ tsp turmeric (haldi)
• ½ tsp red chili powder or to taste
• ½ tsp coriander powder
• ½ tsp crushed cumin seeds
• 1 tsp chaat masala
• 1-2 pieces green chilies
• 1 glass of water
• lemon juice (squeeze 1 lemon)

Assembling

• chanay
• green chatney
• khatti mithi imili
• onion
• tomato
• coriander leaves
• sev/nimko
• chaat masala
• chili flakes
• pomegranate (anaar)

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Schezwan Chicken Fried Rice

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Singaporean Rice

Cuisine Singaporean

Ingredients

Sauce

• ½ cup mayonnaise
• 1 cup chili garlic sauce or tomato ketchup
• salt little bit
• ½ tsp black pepper
• ½ tsp crushed red chili
• 2 – 3 tbsp water

Chicken & Veggies

• 3 – 4 tbsp oil
• 350 grams boneless chicken
• 1½ tsp crushed garlic
• 1 tbsp vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 – 3 tbsp chili garlic sauce
• ½ cup tomato ketchup
• 1 tsp white pepper powder
• 1 tsp crushed red chili or quantity to taste
• black pepper to taste
• salt to taste
• 1 capsicum
• 1 carrot
• 1 medium sized onion
• ½ cabbage head
• 1 seedless tomato
• 1 cup water

Noodles

• 1 tbsp oil
• 200 grams boiled noodels
• 1 tsp vinegar
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• black pepper to taste
• crushed red chili
• salt to taste

Assembling

• boiled basmati rice
• chicken veggies
• nodles
• sauce
• fried garlic
• spring onion green part

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