Dal Parota
Mix a little flour in the flour and mix it well with oil first. Then cover it well with a thin cloth and leave it. Leaving it for at least an hour makes a very good parota. Now it’s Pur’s turn. If you want vegetarian parota, soak gram dal and boil it in a pressure cooker. Make sure the water dries out. Stir in the hing and adabata with a little oil in the pan. Season it well with raw chilli powder, cumin powder, coriander powder and a little black pepper powder. Cut the flour into chunks and fill it with pulses and sand. Fry the parota in white oil or ghee. If you want non-vegetarian parota, boil the dried lentils. Heat oil in a pan and add cumin seeds. Add chopped onion and ginger-garlic paste. Boil the dal and fry it. When the pur is made, fill the parotta with nechi and fry it in ghee or white oil.
Egg parota
Knead the flour well and leave it in the same shape. Beat eggs well with onion powder, tomato powder, chilli powder, salt and pepper in a bowl. Now thin and apply two equal sized parota with a little oil and sand. Lightly bake the two parathas in a frying pan. Heat the pan and oil in a separate pan. Lightly fry the backs with a fork and carefully place the beaten eggs on one side. Press on top to set aside another Sanka Parota. Carefully fry the parota upside down. Serve hot with tomato sauce.
Minced meat
Knead the dough and set aside. Carefully make the kimmer purta. Spread the minced meat with a little yoghurt for an hour. Heat oil in a pan and fry with onion, tomato and chilli powder. Now fry it with ginger-garlic paste. Add salt, chilli powder, coriander, cumin powder and hot spice powder. Stir in the minced meat. Reduce heat and keep dry. In order to make minced meat, the flour nachis have to be cut very big. You have to pay more inside the parotta. Cut to the chase. Fill it with small amount of sand and fill it with minced meat. Stay tuned for more. Carefully fry in oil when formed in the shape of parotta. Make sure that the parota does not break.
Lachcha Parota
First add ghee or white oil and mix well. Mix one cup of milk and one egg in the mayan flour. Butter well. You can give a little milk or water if needed. Once the dough is well made, set it aside for half an hour. Then sand it very big and thick. Roll it like a roll in the shape of two fingers. Cut the roll with a knife. This is the real dance of Lachcha Parota. Cover and leave for an hour and a half. Then sand the parota with a tap. Properly covered, it will withstand a great deal of adverse conditions. Just like a shop. Now fry the parota in white oil. Lachcha parota with kebab or tanned meat is absolutely the answer.
Moghlai Parota
Knead the flour and leave it at once. Make pur. Beat eggs in a bowl and add onion powder, chilli powder, ginger-garlic paste and coriander leaves. Mix biscuit powder in it. Beat well again. When the mixture becomes thick, set aside. Now it’s Parota Bella’s turn. Square the sand and take the sand. Fold the four corners of the four corners in the middle with the egg-biscuit powder in the middle of the parotta and make it like a handkerchief. It will be beneficial to build many parotas at once. Now deep fry the parota one by one in oil. Moghlai parotta is not compared with potato curry and salad with potato breath or onion garlic.
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2021-06-30 14:05:02
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