Quick Paratha
Courtney Hill published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
A shortcut version of South Asian paratha made from frozen puff pastry. The pastry is portioned, shaped into rounds, and cooked in a dry skillet until flaky, pliable, and spotty brown.
- Time
- 40 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- South Asian
- Contains
- Gluten
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Weights are estimates. Together, the ingredients weigh about 490 g before cooking, which is about 60 g per serving.
Steps
Thaw the frozen puff pastry according to the package directions, keeping it cool and workable rather than allowing it to become warm or greasy.
If using a single 14-ounce sheet of Dufour pastry, cut it into 8 equal pieces. If using Pepperidge Farm pastry, use both sheets and cut each sheet into 4 equal pieces, for 8 pieces total.
Working with one piece at a time, press and smush the pastry together into a cohesive ball. Do not knead it like bread, but do apply enough pressure to bring the layers together.
On a lightly floured work surface, roll each pastry ball into a thin round, approximately 7 inches in diameter. Repeat with the remaining pieces, keeping the unrolled pastry covered or chilled if needed so it stays firm.
Heat a dry skillet over medium heat. Do not use oil, and do not raise the heat excessively to speed browning; the pastry needs time to cook through.
Place one pastry round in the hot skillet and cook until the underside develops scattered brown spots and the pastry begins to puff, about 2 to 3 minutes.
Turn the paratha and cook the second side until spotty brown and cooked through, about 2 to 3 minutes more. It should be flaky and pliable, with no translucent areas visible on either side.
Transfer the cooked paratha to a plate and repeat with the remaining pastry rounds. Serve warm.
Notes
The source describes this as a shortcut for traditional paratha. Do not handle the pastry too delicately when forming the balls, but avoid bread-style kneading. Cook over moderate heat so the centers cook before the surfaces brown. The package weights are alternatives, not amounts to combine.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 273
- Protein
- 4 g
- Carbs
- 28 g
- Fat
- 17 g
- Fiber
- 1 g
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