Cook Wafer Parantha Bread
Part of the Video Series How to Cook Indian Paratha Stuffed Breads
Viewing videos requires the latest version of Adobe's Flash Player.
Get the latest Flash player.
Get the latest Flash player.
- Rating:
- Views: 293
- Comments: 0 (comment now)
Favorited: 0 | Add to Favorites
-
Bookmark at:
All Videos in the Series, How to Cook Indian Paratha Stuffed Breads
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Now Playing
-
Video Transcript
Cook Wafer Parantha Bread
SHIVANI SINGHVI: Hi. I'm Shivani on behalf of Expert Village. In this clip I'm going to tell you how to make Wafers Parathas. And now let's start with the Wafers Parathas. Something different, just take a few pieces of wafers, crush it, add some onions, some coriander leaves, salt as per your taste, dry mango powder, some coriander powder, red chili powder, carrom seeds and cumin seeds. Mix all the ingredients like that. Once well mixed, it should be laid on to the round keaded dough, well spread all across and sealed nice and tight without mixture coming out. We use the rolling pin, put some dry flour, start rolling the kneaded flour. If it seems wet, we can apply some more dry flour to it, keep rolling it, finally it goes on the hot pan. A drop of oil just to avoid it from sticking on to the pan, slowly and steadily it starts roasting onto the pan. Use a cooking spoon to turn over the paratha. Use some more oil if you feel that it's sticking onto the pan. Nicely keep pressing it on the pan until it starts turning brown in color. Just keep cooking until it turns red and brown. Just once it's done, add some butter to it and it's ready to eat.
SHIVANI SINGHVI: Hi. I'm Shivani on behalf of Expert Village. In this clip I'm going to tell you how to make Wafers Parathas. And now let's start with the Wafers Parathas. Something different, just take a few pieces of wafers, crush it, add some onions, some coriander leaves, salt as per your taste, dry mango powder, some coriander powder, red chili powder, carrom seeds and cumin seeds. Mix all the ingredients like that. Once well mixed, it should be laid on to the round keaded dough, well spread all across and sealed nice and tight without mixture coming out. We use the rolling pin, put some dry flour, start rolling the kneaded flour. If it seems wet, we can apply some more dry flour to it, keep rolling it, finally it goes on the hot pan. A drop of oil just to avoid it from sticking on to the pan, slowly and steadily it starts roasting onto the pan. Use a cooking spoon to turn over the paratha. Use some more oil if you feel that it's sticking onto the pan. Nicely keep pressing it on the pan until it starts turning brown in color. Just keep cooking until it turns red and brown. Just once it's done, add some butter to it and it's ready to eat.
About the Expert
Expert: Shivani Singhvi has been an advisory chef for restaurants in Australia, Dubai and India. She is an Expert in Punjabi and Mughlai Cuisine. Read More
Advertisement
Related Videos (1-5 of 364)
- Cooking Shahi Dum Aloo
- Rating:
- Views: 6,075
- Preparing Oil & Potatoes For Shahi Dum Aloo
- Rating:
- Views: 2,352
- Ingredients for Indian Mango Lassi
- Rating:
- Views: 2,180
- Adding Cumin Seeds To Shahi Dum Aloo
- Rating: Unrated
- Views: 1,421
- Adding Onions To Shahi Dum Aloo
- Rating: Unrated
- Views: 1,234
Arts & Entertainment | Business | Careers | Cars | Computers | Culture & Society | Education | Electronics | Fashion, Style & Personal Care | Food & Drink | Health | Hobbies, Games & Toys | Holidays & Celebrations | Home & Garden | Internet | Legal | Music | Parenting | Parties & Entertaining | Personal Finance | Pets | Relationships & Family | Sports & Fitness | Travel | Weddings |
Bartending | Cooking Dictionary
