Petai Paratha(পেটাই পরোটা)

 Recipe for Petai Paratha

Petai Paratha, a unique Bengali paratha, is known for its flaky, layered texture. Here’s a simple recipe to make it:

Ingredients:

All-purpose flour - 2 cups

Salt - 1/2 tsp

Sugar - 1/2 tsp

Oil or ghee - 2 tbsp (for dough)

Water - as needed (for kneading)

Ghee or oil - for frying

Instructions:

1. Prepare the Dough

In a mixing bowl, add all-purpose flour, salt, and sugar. Add 2 tbsp of oil or ghee and mix well until the flour is slightly crumbly. Slowly add water and knead into a soft, smooth dough. Cover the dough and let it rest for 20-30 minutes.

2. Divide and Roll

Divide the dough into equal portions (usually 4-5 balls). Take one dough ball, roll it into a thin circle, and brush some oil or ghee on top.

3. Layering the Paratha

Fold the rolled dough in half, then again into a quarter to create layers. Roll it out once more, but keep it thick. This folding creates the signature layers in Petai Paratha.

4. Cooking the Paratha

Heat a tawa or skillet on medium heat. Place the paratha on it, and cook until small bubbles appear. Flip it over and apply ghee or oil on each side. Press gently with a spatula to ensure even cooking.

5. Petai Technique

When both sides are golden and crisp, remove the paratha from the skillet. Lightly "petai" or tap it between your hands while it’s still warm. This separates the layers and makes it extra flaky.

6. Serve

Serve the Petai Paratha hot with sides like cholar dal, aloo bhaji, or any curry of choice.

Enjoy your flaky, crispy Petai Paratha!