X Large Paratha as the name specifies is a deep fried paratha which is about 2 feet in diameter , this Paratha is served with Halwa during Ramzan .It is a special Iftar recipe.
While searching my street food recipes I came across this Halwa Paratha , and was quite fascinated by the videos and wanted to make it , but the September Mega marathon was announced and I decided to make this for the Flatbreads and More theme..
The paratha is actually a massive poori , and that is what made me give the paratha the title of XL paratha . Each Poori is made with about 250 gms of flour . Flour is kneaded very soft and is spread with palms starting from the center .You lift the paratha and stretch and place it back .It has to spread into. a 2ft diameter Poori . If you get some holes , it is perfectly alright . You could check this video to understand it better .
I tried to make the paratha in the similar manner but since I did not have such a big pan for frying , I had to quit this method . Instead I made the paratha on the kitchen counter and roasted it on the big non stick griddle that I have . The paratha was larger than the griddle and it sure was a job making it . It is at this time that I missed my restaurant where I had such big pots and pans .
The paratha / Poori is served with sooji ka halwa during the fasting month of Ramzan . One can see the vendors with huge thaals with orange coloured halwa , decorated beautifully with cherries , tutti fruits and coconut . Interestingly the paratha is torn into a piece , a scoop of halwa is placed on top , then weighed before selling .
Hyderabad , Mumbai , Delhi are really popular for this street food , but I read that Meerut and Aligarh are the places where the Paratha Halwa originated . Wherever it originated , we definitely have a very delicious and interesting pararha .
X Large Paratha
250 gms all purpose flour
2-3 tbsp ghee + 4tbsp ghee
Water for kneading
Take the flour in a mixing bowl .
Add ghee and rub it in , so the flour resembles bread crumbs .
Gradually adding water knead the dough .
Make sure the dough is soft .
Cover and keep aside for 15 minutes .
Make one big ball of the dough and start patting with hands .
Sprinkle flour in between .
The original paratha is about 2 ft in diameter , but I made a paratha which was about 14”
I rolled and patted both .
Heat a big griddle.
Once the paratha reaches the desired diameter , carefully lift and place it on the griddle .
Apply ghee .
Cook for a minute and flip .
Apply ghee and cook till brown spots appear .
The paratha has to be soft and not crisp .
Serve with Sooji ka Halwa .
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