In the new Episode of "MOTHER'S RECIPE" learn how to make Mawa Paratha on Rajshri FoodMawa Paratha Recipe | Mava Paratha | Paratha Recipe | Sweet Paratha | Paratha Roti | Sweet Mawa Paratha | Easy Paratha Recipe | Best Paratha | Khoya Paratha Recipe | Breakfast Recipe | Snacks Recipe | Quick & Easy | Rajshri FoodMawa Paratha is sweet flatbreads prepared with wheat flour dough and stuffed with Mawa or Khoya.Mawa Paratha Ingredients -How To Make Paratha Filling1/2 cup Sugar1/4 cup Pistachios200 gms Khoya (Mawa)1/2 tsp Cardamom PowderHow To Make Dough2 cups Wheat Flour1 tbsp GheeWater1 tbsp GheeGhee for greasing#SweetMawaParatha #MothersRecipe #AnybodyCanCookWithRajshriFood Visit our Website for more Awesome Recipeshttp://rajshrifood.com/Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_AndCopyrights: Rajshri Entertainment Private LimitedSubscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFoodFor more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifoodA paratha (pronounced [pəˈrɑːtʰə]) is a flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives and Myanmar, where wheat is the traditional staple. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. Alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (Punjabi), porota (in Odia, Bengali, Malayalam), palata (pronounced [pəlàtà]; in Burma), porotha (in Assamese), forota (in Sylheti) and farata (in Mauritius and the Maldives).Parathas are one of the most popular unleavened flatbreads in the Indian Subcontinent, made by baking or cooking whole wheat dough on a tava, and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly (much like the method used for puff pastry or some types of Turkish börek) using a laminated dough technique; or else because food ingredients such as mixed vegetables have been mixed in with the dough, such as potato or cauliflower, green beans, and carrots. A Rajasthani mung bean paratha uses both the layering technique together with mung dal mixed into the dough. Some so-called stuffed parathas resemble a filled pie squashed flat and shallow fried, using two discs of dough sealed around the edges. Then by alternatively using a single disc of dough to encase a ball of filling and sealed with a series of pleats pinched into the dough around the top, gently flattened with the palm against the working surface before being rolled into a circle. Most stuffed parathas are not layered.Parathas can be eaten as a breakfast dish or as a tea-time (tiffin) snack. The flour used is finely ground wholemeal (atta) and the dough is shallow fried.
