Hyderabadi Bidari paratha, a classic Hyderabadi style flatbread or paratha which tastes just fabulous with some super delicious curries.
Hyderabadi paratha is a rich and flaky flatbread that you would definitely want to make when you have a get-together, party or when you are making some special meals.
It tastes just amazing with any simple curry or side dish and you will feel so overwhelmed by serving these parathas to your guests.
What is Bidari Paratha?
Bidari paratha is a Hyderabadi style flatbread which is made with a combination of flours, turns out to be a rich and flaky layered bread.
It is mostly served with Hyderabadi curries in the restaurants and will definitely give you that rich feeling.
How to make Bidari Paratha?
It is super simple to make these special parathas, you just need to knead the dough with a combination of plain flour, wheat flour, and semolina.
Now the best part comes, after kneading the dough, make medium-sized balls from it. Roll each ball into a round circle and apply some ghee over them.
Once you have the dough circles ready, start making pleats from the circle starting from one end to the other and roll it to make a swiss bun.
Finally, roll the swiss buns again in circles of your desired size. Cook on tava and voila the flaky parathas are ready to enjoy.
Recipe Source– Tarla Dalal
Some curry recipes on the blog to make with bidari paratha
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Hyderabadi Bidari Paratha
Ingredients
- 1 cup all-purpose flour
- 1/2 cup wheat flour
- 1/4 cup fine semolina
- 1 teaspoon salt
- 4 tablespoon ghee
- water as required
Instructions
- In a mixing bowl add all flours, salt and knead a smooth dough using enough water.
- Keep the dough aside for 15 minutes to rest, covered with a damp kitchen towel.
- Pinch out medium-sized balls from the dough. Roll one dough ball into a round disc and apply some ghee over it.
- Sprinkle some dry flour on it and fold from one end to other to make pleats.
- Roll the pleated dough into a swiss roll, seal and pinch the dough in the center.
- Make a round disc of the pleated swiss roll into 6 to 7-inch diameter.
- Heat a pan or tava and cook the paratha from both sides using ghee.
- Repeat the same instruction to make the rest of the parathas. Serve warm with any curry.
Notes
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My theme for the second week of Blooging Matathon#1o1 is Bread of similar kind. Check out the <a href="http://www.spicingyourlife.in/blogging-marathon" target="_blank" rel="noopener noreferrer">Blogging Marathon page for the other Blogging Marathoners doing this BM#103</a>Please do let me know how this recipe turned out in the comments below. Don’t forget that you can also find me on Facebook, Pinterest, Twitter, and Instagram.
Best Regards,
Sapana Behl
These parathas look interesting. I have never tried parathas with semolina. Love how yours have turned out…so flaky and yum!
Hi Sapana. This is Mario. how are you? I have relocated my blog site to WordPress. Formerly mangiawithmario.blogspot.com.
Please find me now at
Mangiawithmario.com
I look forward to hearing from you!
By the way…..these look amazing
Budari paratha looks similar to parotta but looks so addictive and semolina gives nice texture