Malai Paratha, a beloved delicacy from Quetta, Pakistan, offers a delightful contrast of textures and flavors. Imagine sinking your teeth into a flaky, crispy paratha, its layers yielding to a rich, creamy interior. This isn't your average flatbread; the addition of malai (cream) elevates it to a culinary masterpiece, creating a satisfyingly decadent experience with every bite. The unique preparation method ensures a perfectly balanced paratha, neither too oily nor too dry. This Quetta-style recipe, passed down through generations, promises an authentic taste of Pakistani cuisine.
The secret to achieving this perfect balance lies in the careful layering and cooking technique, resulting in a paratha that's both visually stunning and incredibly delicious. From the preparation of the dough to the final crisping, each step contributes to the overall experience. Ready to embark on this culinary adventure and create your own batch of irresistible Quetta-style Malai Parathas? Let's dive into the detailed, step-by-step instructions.
Tools Needed
- Mixing bowl
- Rolling pin
- Pan
- Spatula
Ingredients
- Refined flour (Maida): 3 cups (100g per cup)
- Salt: 1 teaspoon
- Water
- Oil
- Ghee (melted)
- Fresh cream: 1 tablespoon per paratha
- Sugar: Optional
Step-by-Step Instructions
Step 1. Prepare the Dough
- Knead the flour with salt and gradually add water until a soft, smooth dough forms. Let it rest covered for 10 minutes .
- Add a teaspoon of oil to the dough and knead thoroughly. Cover and let it rest for half an hour .
- Divide the dough into small balls (pedas). Apply a little oil to each ball and cover for 10-15 minutes .
Step 2. Shape and Layer the Paratha
- Roll out each peda thinly. Don't worry if it tears, just keep stretching it .
- Apply melted ghee to the rolled-out dough. Fold it like an accordion, using two fingers .
- Let the folded paratha rest for about 10 minutes before pressing it gently .
- Roll out the pressed paratha again, keeping it slightly thicker than before .
- Spread a tablespoon of fresh cream and optional sugar onto the rolled paratha .
- Carefully seal the paratha and press to ensure it's well-closed. You can fold the edges .
Step 3. Cook the Paratha
- Cook the paratha on medium flame in a pan, using plenty of ghee or oil for a crispy texture .
Step 4. Serve
- Cook until golden brown and crispy on both sides. Serve hot .
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Using refined flour or fine flour will result in parathas similar to those served in hotels .
- Resting the dough at various stages allows for easier spreading and prevents tearing .
- If using thinner tetra-pack cream, chill it to thicken it before using .
- Cook the parathas on medium flame to avoid the cream melting out .
Nutrition
- N/A
FAQs
1. Can I use store-bought cream instead of homemade malai?
Yes, you can use store-bought heavy cream or thick yogurt as a substitute for homemade malai. However, homemade malai will give the most authentic flavor.
2. How can I ensure my parathas are perfectly crispy?
Use a hot, lightly oiled griddle and cook the paratha over medium heat, pressing gently with a spatula to ensure even cooking and crispiness. Don't overcrowd the pan.
With its flaky layers and rich, creamy interior, this Quetta Hotel-style Malai Paratha is a true culinary delight. Enjoy this delicious treat as a breakfast staple, a comforting snack, or a special addition to any meal. Now go ahead and impress your friends and family with your newfound paratha-making skills!