Rice cooker parata Indian pancake
paratha parata: a type of flat bread with Indian bread baked in a flour dough, buttered and folded several times to form multiple layers like a pastry. It is usually eaten with curry in Malaysia or India. It takes less ingredients and it's savory
2 serving
Within 30 minutes
밥솥개미
Ingredients
  • Flour
    320g
  • Water
    150ml
  • Salt
    1.5t
  • Butter
  • Eggs
    2ea
  • Cooking oil
    4T
  • Cooking oil
    1T
Cooking Steps
STEP 1/21
Add all the dough ingredients. 320g of flour, 100ml of water, 1.5t of salt, 2 eggs, 3T of cooking oil
*It's enough to make four. If you're going to make two, you can cut all the ingredients in half
*Add cooking oil little by little as you watch the situation while kneading
STEP 2/21
Turn into a ball and wrap around for an hour or so to keep the flour moist and leave at room temperature. The dough is moistened by the water. If you don't wait for an hour and keep kneading, it will get soft and you can do the next step
STEP 3/21
Roll the dough into a long rectangle and mark four places to cut
STEP 4/21
Cut it into 4 pieces with a knife
STEP 5/21
Please make four doughs
STEP 6/21
Put some flour on the table so that the dough doesn't stick
STEP 7/21
Roll out a dough into a wide rectangle as thin as possible. Roll, sprinkling flour on top if necessary, to avoid sticking to the rolling pin while blooming. After done, spread solid butter evenly on top. If you use liquid, it'll be hard because the butter drips
* Originally, we use aghee, an Indian refined butter, but regular butter or cooking oil is also fine
STEP 8/21
Fold the bottom a bit
STEP 9/21
Raise the bottom and fold it like an accordion.
The thinner it is, the better. You can make pastries as much as you want
STEP 10/21
Like an accordion, overlapping accordion
STEP 11/21
Make the texture come out and roll it
STEP 12/21
a finished look
STEP 13/21
Or spread the dough as thin as possible, butter it all over the top, sprinkle it with flour, and roll the ends slightly
STEP 14/21
After you roll it until the end
STEP 15/21
Roll both ends in a circle
STEP 16/21
You can fold it in half and make a dough
STEP 17/21
Roll each of the 4 doughs and cover the top so it doesn't dry and let it ripen at room temperature for about an hour
STEP 18/21
Take one out and press it down with a rolling pin and spread it out in a circle
STEP 19/21
Pour 1T of cooking oil on the bottom of the rice cooker and roll it out
*You can grill it in a frying pan
STEP 20/21
Please reheat it for 9 minutes. You can grill it on one side or reheat it again and grill it back and forth
STEP 21/21
You can store the baked parata in the freezer, take them out one by one, defrost them, and bake them in butter again. You can also drink Indian milk tea with chai chai. Eat it as soon as it's cooked.
If you practice thinly blooming and rolling in layers, you can make a thinner and crisp parata
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