বসনিয়ান পরোটা | Bangladeshi Bosnian Paratha Recipe | Porota

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while enhancing flavor.

cheese

🥗Healthier: cottage cheese

💰Cheaper: processed cheese

Cottage cheese lowers fat content and adds protein.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale offers similar nutrients and frozen spinach is cost-effective.

meat

🥗Healthier: mushrooms

💰Cheaper: lentils

Mushrooms provide umami flavor while lentils are budget-friendly.

Take 1 tablespoon yeast in a bowl and pour 1/2 cup warm water in it, mixing well to avoid lumps.

Keep the yeast mixture for 15-20 minutes in a warm place.

In a large mixing bowl, combine 4 cups all-purpose flour, 2 teaspoons salt, and 1 tablespoon sugar, mixing well.

Add 1 tablespoon oil and mix, then add another tablespoon of oil and mix again.

Whisk 2 eggs well and add to the flour mixture, mixing thoroughly.

Check the yeast; if it has swelled, it is ready to use. If not, the paratha will not be puffy.

Add the yeast mixture to the flour and mix well.

Prepare the dough by adding warm water gradually, kneading until smooth. It may take 1 to 1.5 cups of water.

Brush some oil in a bowl, fold the dough, and repeat this process a couple of times.

Place the dough in the oiled bowl, brush oil on top, cover, and keep in a warm place for 30 minutes or longer.

After resting, knead the dough well and divide it into small pieces, shaping the paratha just before frying.

Shape the paratha to be a little thick and fry in hot oil until done, straining excess oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens