Gabbu Parantha- Fresh flaky Indian soft Bread

Gabbu Paraantha

This is a funny name coined by my grandmother ! always has been my favorite.

2 cups Whole wheat flour/ aattaimage(25)

1/4 tsp salt,

1 tbsp oil

1 pinch of love

1 cup water or a little more if needed

1/4 cup flour for rolling and dusting

Mix the salt and oil in the flour

add water and soft knead as you go, bringing the dough together

we need a firm but pliable dough.

do not add water after the dough is formed, that is why you should sprinkle water bit by bit, so that it brings all the crumbs together.

smooth it out with a touch of oil, and cover it for 10-15 mins.

take the dry flour for dusting and dredging in a flat bowl or a plate

Take a fist size ball of dough, roll it between your palms and flatten

roll it out to a size of a small saucer, and lightly brush it with oil with your fingertips

dredge the oiled side in dry flour

fold it on two sides legthwise

dust it again with dry flour, now fold in the open sides to close like and envelope

pat it firmly, and roll it out again to a saucer size, repeat the folding process one more time.

now roll it out to a 8×8″, while rolling, bring out the corners with the rolling pin, then roll again, this retains the square shape. Roll with gentle pressure.

Heat the Tavaa/ griddle on a low heat, while you are rolling so that it is ready by the time you have rolled out the fi

first one.

flip it on the other side as soon as you see slight bubbles on the Paraantha.

cook the 2nd side a little more, brush the first side that is facing up now, with oil or butter and flip it over, brush a 2nd side with oil or butter too and let it become a bit crisp, but not burnt.

take it off the Tavaa/griddle, and serve hot with any curry or dip

You can also make small sizes, sprinkle those with salt and pepper and can be served as a healthy wholesome snack too.

All the layers form separately, giving a wonderful light flaky taste.

You can also add a pinch of roasted cumin seeds powder, or salt and chili powder in the folds to give it a savory taste

Fluffy Puffy Pooris- Indian Fried bread


2 cups of whole wheat flourimage(2)

1 Tbsp Semolina/ Ravaa

1 Tbsp oil

1/2 tsp salt

1/2 tsp Jaggery/Brown sugar

1 pinch of Love

1 cup of water or more as needed

Oil to fry

Mix the semolina in the whole wheat flour, add salt and sugar, mix with a fork or your fingers. Make a well in the middle

Heat 1 tbsp oil and pour it in the well, on the flour.

Let it cool, then mix well and gradually add water, with one hand, soft knead the flour , bring it together with the other hand.

its best not to add all the water at once, because every cup of flour reacts differently.

when there is no dry flour left, start kneading the dough together, into a tight ball, pliable but not too soft.

put a few drops of oil on your fingers and smooth out the dough.

cover it with a bowl, and set aside to rest for 15-20 mins.

Heat oil in a frying wok, on low heat, while you roll out all the pooris

you will not need flour to roll because the dough doesnt feel sticky, after the hot oil treatment. smooth it out once by kneading softly.

break off dough into the size of a small donut hole, and role it between your palms firmly and flatten.

roll out pooris and keep them ready on a platter, to be fried 2-3 at a time or one at a time, as per the size of your frying wok. the pooris will not stick to each other.

drop a tiny ball of dough in the oil to check, if it pops up right away, the oil is ready.

gently release the rolled poori in the oil from the side, so that the oil doesn’t splash.

it will start coming up to the surface and puffing up, press it gently with the slotted spoon, to let the steam building inside it spread edge to edge,

flip it to the other side and let it fry till golden pink,

scoop it with the slotted spoon, rest it on the side of the wok, to drain off excess oil.

place it on a platter or a colander to cool, repeat till all the pooris are fried.

Once you get the hang of it, you can fry 2-3 at a time and alternate, flipping the first one in.

serve hot with anything you like.

Kids love those with a dusting of cinnamon sugar too :)