Ghee ke poan ke parathe | How to make Ghee ke poan ke parathe

By Ruchi Bhatia  |  14th Jan 2018  |  
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  • Ghee ke poan ke parathe, How to make Ghee ke poan ke parathe
Ghee ke poan ke paratheby Ruchi Bhatia
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About Ghee ke poan ke parathe Recipe

Ghee Ka poan means the milk residuals of the clarified butter. This is more then 100 years old traditional recipe of our family. When we make clarified butter, we generally strain the butter and discard the milk residual but in our family we use those milk residual as they are very nutritious and taste excellent in the form of paratha or sabji.

Ghee ke poan ke parathe, a marvellous creation to spice up your day. Ghee ke poan ke parathe is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingGhee ke poan ke parathe is just too tempting. This amazing recipe is provided by Ruchi Bhatia. Be it kids or adults, no one can get away from this delicious dish. How to make Ghee ke poan ke parathe is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Ghee ke poan ke paratheby Ruchi Bhatia. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Ghee ke poan ke parathe is just the appropriate recipe to serve as many as 6. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

Ghee ke poan ke parathe

Ingredients to make Ghee ke poan ke parathe

  • 1 cup ghee Ka poan(milk residuals of the clarified butter)
  • 1 Chopped onion
  • salt according to the taste
  • 1/2 tea spoon chilli powder
  • 1/2 tea spoon garam masala
  • 2 tablespoons coriander
  • 1 Chopped green chillies
  • 1/2 tea spoon carom seeds

How to make Ghee ke poan ke parathe

  1. Boil milk residuals with a cup of water, strain them and keep aside for 10 minutes.
  2. Add chopped onion, coriander, red chilli powder, salt, carom seeds, garam masala and green chillies.
  3. Mix them well.
  4. Take a ball of the dough, roll it with the help of rolling pin.
  5. Add generous amount of filling, close all sides of the chapati and form a ball.
  6. Roll the ball with the rolling pin, add flour if required.
  7. Place the paratha on the hot Tava.
  8. When one side is partly cooked, flip it. Add ghee on the semi cooked side of the paratha, flip it again.
  9. Add ghee on another side,flip the paratha couple of times. Also while roasting press the sides of paratha so that sides will be well cooked.
  10. Roast till the paratha is cooked and you start seeing some golden brown spots on the paratha.
  11. Serve hot paratha with the accompaniments of your choice.

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