Pheni Paratha Recipe – Seviyan Paratha Recipe with step wise pictures.
Such a flaky pheni paratha which is crispy and flaky at the same time. This paratha is super easy to make and taste delicious with raita and chicken curry.
This is a recipe or dish which was introduced to me by my husband. He bought home this parota once and it tasted so delicious. I wanted to recreate it and i made it yesterday for breakfast. It tasted so delicious. I served it with leftover chicken gravy and onion raita.
Similar Recipes,
Aloo Paratha
Cabbage Paratha
Radish Paratha
Egg Paratha
Onion Paratha
Rajma Paratha
Paneer Paratha
Capsicum Cheese Paratha
Mushroom Paratha
Hope you will give this a try and let me know how it turns out for you.
https://www.yummytummyaarthi.com/2018/08/ceylon-chicken-paratha-recipe.html
Ingredients
FOR DOUGH:
- All Purpose Flour / Maida - 2 cups
- Sooji / Rava / Semolina - 1 tblsp
- Salt to taste
- Sugar - 2 tsp
- Oil or Ghee - 2 tblsp
- Warm Milk - 1/2 cup
- Warm Water as needed
- Ghee for making paratha
Instructions
- Take flour, sooji, salt, sugar and ghee in a bowl and mix well.
- Add water and milk and shape it into a soft dough. Apply oil over it and cover with a damp cloth.
- Leave aside for 1 to 2 hours.
- Take a small portion of dough, roll it thin. Apply ghee over it.
- Cut it into thin strips. Gather it together and roll it. Spread it evenly.
- PLace it in a hot tawa.
- Apply oil or ghee and cook till golden on both sides. Keep cooking on low heat.
- Once it is cooked.
- Remove and serve.
Pictorial:
1)First lets make the dough. Take all purpose flour in a bowl
2)Add some sooji
3)Add salt
4)Add sugar
5)Add in ghee or oil
6)Mix into the flour
7)Add luke warm milk or water
8)Shape it into a dough. Add more water if needed
9)Apply oil over it and cover with a wet cloth and leave for 1 hour
10)Take small portion of dough
11) Roll it thin
12)Spread ghee all over the roti
13)Spread evenly
14)Cut it into thin strips. the thinner the better.
15)Gather it together
16)Roll it out. Set aside for 20 mins.
17)Spread evenly
18)Cook on a pan till golden
19)Flip over
20)Apply ghee all over it
21)Flip and cook till golden on both sides
22)Remove it
23)Crush it
24)Done
25)Serve
Why leave it for 20mins? After thinly sliced and rolled. What is the reason of setting it aside for 20mins??
it has time to relax, so the gluten formed with relax and it will make the paratha soft
How to make the sauce?
shared it as chicken curry
Thanks Aarthi your blog serves as cooking bible for me. I really love your youtube channel too. This is the first ever time i am commenting here.. Parotta is famous in my hometown local shops so I never had the necessity to make at home. But due to lockdown i made this at home. Your steps are very clear and my Parotta turned out crispy and soft. My daughter loved it and called me an expert cook. thanks to you!