Name: Paratha
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup Atta; 1 tsp Salt; 0.25 cup Ghee (melted, for layering and frying); 1 cup Water (lukewarm, adjust as needed)

CraftMyMeals

Anda Do Pyaza with Paratha - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

Instructions

1
Preparation (5 mins)
- Finely chop 2 onions. For the other 2 onions, cut them into 1-inch squares and separate the layers to get onion 'petals'.
- Using a knife, make a few shallow slits on the surface of the hard-boiled eggs. This helps them absorb the flavors of the gravy.
2
Sauté Eggs and Onion Petals (5 mins)
- Heat 1 tablespoon of oil in a wide pan or kadai over medium heat.
- Add the slit boiled eggs and sauté for 2-3 minutes, until they develop a light golden, slightly blistered skin. Remove them from the pan and set aside.
- In the same pan, add the onion petals. Sauté for 2-3 minutes until they are translucent but still retain a slight crunch. Remove and keep them with the fried eggs.
3
Build the Gravy Base (15 mins)
- Add the remaining 2 tablespoons of oil to the same pan. Once hot, add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30 seconds until fragrant.
- Add the finely chopped onions. Cook on medium heat for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is key to the dish's flavor.
- Add the ginger-garlic paste and slit green chillies. Sauté for 1 minute until the raw aroma disappears.
4
Cook the Masala (10 mins)
- Reduce the heat to low. Add the powdered spices: turmeric powder, Kashmiri red chilli powder, and coriander powder. Stir for 30 seconds to prevent burning.
- Pour in the tomato puree and add salt. Mix well. Cook the masala, stirring occasionally, for 8-10 minutes until it thickens and you see oil separating from the sides.
5
Simmer the Curry (7 mins)
- Add 1.5 cups of hot water to the pan and stir to combine, scraping any bits from the bottom. Bring the gravy to a gentle boil.
- Carefully place the fried eggs into the gravy. Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the eggs to absorb the flavors.
6
Finish and Garnish (3 mins)
- Uncover the pan and stir in the sautéed onion petals, garam masala, and crushed kasuri methi.
- Mix gently and cook for another 2 minutes.
- Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.

Ingredients

2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)

Instructions

1
Prepare the Dough
- In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
- Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
- Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
- Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
- Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
- After resting, knead the dough gently for 30 seconds.
- Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
- Take one dough ball and flatten it slightly. Dust it with dry atta.
- Roll it into a circle about 4-5 inches in diameter.
- Spread about 1/4 tsp of melted ghee evenly over the surface.
- Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
- Fold it in half again to form a triangle.
- Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
- Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
- Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
- Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
- Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
- Spread about 1/2 tsp of ghee on the top surface and flip it again.
- Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
- Apply ghee to the other side, flip, and cook for another 20-30 seconds.
- Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
- Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.

Anda Do Pyaza with Paratha

Nutrition per Serving

Recipes in this Meal

1. Anda Do Pyaza

Ingredients

2. Paratha

Similar Meals You Might Like

Mughlai Fish Curry with Steamed Basmati Rice

Dahi Gosht with Tandoori Roti

Mutton Chaap, Saffron Sheermal and Mint Chutney

Chicken Malai Tikka, Roomali Roti and Sirke Wale Pyaaz

Mutton Rezala with Laccha Paratha

Murgh Musallam with Taftan

About Anda Do Pyaza with Paratha

Instructions

Ingredients

Instructions