Sweet Mawa Paratha | MOTHER'S RECIPE | How To Make Khoya Paratha | Mava Paratha | Breakfast Recipe

Описание: In the new Episode of "MOTHER'S RECIPE" learn how to make Mawa Paratha on Rajshri Food

Mawa Paratha Recipe | Mava Paratha | Paratha Recipe | Sweet Paratha | Paratha Roti | Sweet Mawa Paratha | Easy Paratha Recipe | Best Paratha | Khoya Paratha Recipe | Breakfast Recipe | Snacks Recipe | Quick & Easy | Rajshri Food

Mawa Paratha is sweet flatbreads prepared with wheat flour dough and stuffed with Mawa or Khoya.

Mawa Paratha Ingredients -
How To Make Paratha Filling
1/2 cup Sugar
1/4 cup Pistachios
200 gms Khoya (Mawa)
1/2 tsp Cardamom Powder

How To Make Dough
2 cups Wheat Flour
1 tbsp Ghee
Water
1 tbsp Ghee

Ghee for greasing

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A paratha (pronounced [pəˈrɑːtʰə]) is a flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives and Myanmar, where wheat is the traditional staple. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. Alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (Punjabi), porota (in Odia, Bengali, Malayalam), palata (pronounced [pəlàtà]; in Burma), porotha (in Assamese), forota (in Sylheti) and farata (in Mauritius and the Maldives).
Parathas are one of the most popular unleavened flatbreads in the Indian Subcontinent, made by baking or cooking whole wheat dough on a tava, and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly (much like the method used for puff pastry or some types of Turkish börek) using a laminated dough technique; or else because food ingredients such as mixed vegetables have been mixed in with the dough, such as potato or cauliflower, green beans, and carrots. A Rajasthani mung bean paratha uses both the layering technique together with mung dal mixed into the dough. Some so-called stuffed parathas resemble a filled pie squashed flat and shallow fried, using two discs of dough sealed around the edges. Then by alternatively using a single disc of dough to encase a ball of filling and sealed with a series of pleats pinched into the dough around the top, gently flattened with the palm against the working surface before being rolled into a circle. Most stuffed parathas are not layered.
Parathas can be eaten as a breakfast dish or as a tea-time (tiffin) snack. The flour used is finely ground wholemeal (atta) and the dough is shallow fried. |

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