Cook Mango Pickle Masala Parantha Bread
Part of the Video Series How to Cook Indian Paratha Stuffed Breads
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Video Transcript
Cook Mango Pickle Masala 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 Mango Pickle Masala Parathas. And now, let's start with the Mango Pickle Masala Parathas. Now, this pickle can be found in any grocery, any shopping store. It's a just a common mango pickle with all the ingredients, all the spices. That's the speciality. Just take the mixture, lay it into the round, kneaded dough. Well spread all across, we seal the dough, nice and tight. 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 our 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 Mango Pickle Masala Parathas. And now, let's start with the Mango Pickle Masala Parathas. Now, this pickle can be found in any grocery, any shopping store. It's a just a common mango pickle with all the ingredients, all the spices. That's the speciality. Just take the mixture, lay it into the round, kneaded dough. Well spread all across, we seal the dough, nice and tight. 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 our 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
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