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Do Parat Ka Paratha Recipe By Chef Harpal Singh Sokhi

Name: Do Parat Ka Paratha Recipe
Prep time: 10 min
Cook time: PT8-M
Total time: 18 min
Yield: 3
Cuisine: Indian
Ingredients: 3 cups all-purpose flour; 2 cups wheat flour; 1 tsp sugar; salt to taste; 2-3 cups water

Do Parat Ka Paratha Recipe

Harpal Singh Sokhi

Do Parat Ka Paratha is a crispy and flaky two-layered paratha. Chef Harpal Singh Sokhi brings the recipe of this Lucknow ... Read More

Preparation Time

10-15 Min

Cooking Time

8-10 Min

Meal Type

breakfast

Difficulty

MEDIUM

Ingredients For Do Parat Ka Paratha Recipe

For the dough
- 3 cups all-purpose flour
- 2 cups wheat flour
- 1 tsp sugar
- salt to taste
- 2-3 cups water
For stuffing
- 1-2 tbsp chopped walnuts
- 1-2 tbsp raisins
- 1-2 tbsp pistachio flakes
- 1-2 tbsp chopped cashew nuts
- 1-2 tbsp almond flakes
- 1 tsp cardamom powder
- 1 tbsp sugar

How to make Do Parat Ka Paratha Recipe?

Knead a dough by mixing together all-purpose flour, wheat flour, sugar, salt and water.
Cover the dough with a wet muslin cloth and keep aside.
For the stuffing, mix together chopped walnuts, chopped cashews, pistachio flakes, almond flakes, raisins, cardamom powder and sugar.
Make small portions of the dough and rub some dry flour on it.
Roll one portion and apply some ghee, sprinkle some all-purpose flour, fold into pleats and roll it and make a paratha. Roll one paratha without pleats.
Apply ghee on one paratha, add nuts mixture, apply saffron milk and place the other paratha on top of this paratha and roll it.
For tawa paratha, put paratha on tawa and cook from both sides by applying ghee.
For tandoor paratha, cook one side of the paratha, then remove the paratha from tawa, apply water on the uncooked side and place it on the tawa. Now cook it holding the tawa up side down over the flame.
Apply saffron milk and ghee on the parathas.
Serve Do Parat Ka Paratha with pickle, curd and mint chutney.

View Step by Step Recipe

Knead a dough by mixing together all-purpose flour, wheat flour, sugar, salt and water.

Cover the dough with a wet muslin cloth and keep aside.

For the stuffing, mix together chopped walnuts, chopped cashews, pistachio flakes, almond flakes, raisins, cardamom powder and sugar.

Make small portions of the dough and rub some dry flour on it.

Roll one portion and apply some ghee, sprinkle some all-purpose flour, fold into pleats and roll it and make a paratha. Roll one paratha without pleats.

Apply ghee on one paratha, add nuts mixture, apply saffron milk and place the other paratha on top of this paratha and roll it.

For tawa paratha, put paratha on tawa and cook from both sides by applying ghee.

For tandoor paratha, cook one side of the paratha, then remove the paratha from tawa, apply water on the uncooked side and place it on the tawa. Now cook it holding the tawa up side down over the flame.

Apply saffron milk and ghee on the parathas.

Serve Do Parat Ka Paratha with pickle, curd and mint chutney.

Do Parat Ka Paratha, as the name suggests, is a two-layered paratha that is crispy and flaky and can be served with any Indian gravy. This paratha is quite similar to the Laccha paratha but here chef Harpal adds a stuffing to the paratha.

Here chef Harpal adds a stuffing of chopped walnuts, chopped cashews, pistachio flakes, almond flakes and raisins to these parathas.

The crispy, flaky, layered parathas are served with curd and pickle.

The Do Parat Ka Paratha full of nuts and infused with saffron are so good that you can’t stop after eating one.

Do Parat Ka Paratha

Harpal Singh Sokhi

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