Bidari Paratha, Hyderabadi Bidari Parantha
by Tarla Dalal
Added to 18 cookbooks
This recipe has been viewed 8436 times
The Bidari Paratha is a unique treat that will make you feel special the moment you bite into one!
It has a very interesting, flaky texture achieved by a dough that combines the perfect proportions of refined flour, wheat flour and semolina. There is a special way of rolling this parantha, which you can master by following the recipe instructions and practicing a little bit.
A lot of ghee is used while rolling the parantha, and this is very important to get the flaky texture. Make your Sunday lunch very special, by serving Bidari Parantha with tongue-tickling gravies and curries.
Try other Hyderabadi recipes like Bakar Khani Naan and Sheermal .
- Combine the plain flour, whole wheat flour, semolina and salt in a deep bowl, mix well and knead into a soft dough using enough water.
- Cover it with a lid and keep aside for 20 minutes.
- Divide the dough into 11 equal portions.
- Roll a portion of the dough into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.
- Spread 1 tsp of ghee evenly over it.
- Fold from one end to the other to make pleats like a fan, while gently pressing them in between.
- Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
- Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha, using a little ghee, till golden brown spots appear on both the sides.
- Repeat steps 4 to 9 to make 10 more parathas.
- Serve immediately.
Nutrient values per paratha
|Vitamin A||73.5 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||0 mg|
|Folic Acid||1.8 mcg|
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