Dua Restaurant Poori Paratha Recipe (Highway BBQ Style)

Dua Restaurant’s poori paratha is the big, puffy fried bread that comes with their BBQ. The dough is a soft maida dough enriched with egg, milk powder, sugar and desi ghee, rested, rolled thin and fried in a karahi until it balloons. We filmed it at Dua Restaurant’s family area on the highway, from the first mix to the stack of hot parathas.

Watch the Dua Restaurant Poori Paratha Video

Useful points in the video:

• 0:13 A paratha puffing in the karahi
• 0:48 The flour
• 1:28 Adding the liquid
• 2:07 Kneading
• 3:26 The dough balls
• 3:48 Rolling
• 4:18 Brushing with ghee
• 4:58 Frying until puffed
• 5:20 The finished parathas

What Makes Dua’s Poori Paratha Different

A rich dough. Egg, milk powder, a little sugar and desi ghee make the dough soft and give the paratha its light taste and colour.

Rested dough. The dough rests for 30 minutes under a damp cloth, which makes it easy to roll thin.

Fried, not made on a tawa. The rolled paratha goes into hot oil in a karahi. Spooning oil over the top makes it puff up like a balloon.

Ingredient Notes

• Maida: fine white flour gives the soft, light poori paratha. Whole wheat flour will make it heavy.
• Egg: only half an egg for 750 g of flour, for softness.
• Desi ghee: used in the dough and for brushing. It gives the flavour.

Amounts are from the video and recipe card. Items marked * are our estimate.

How Dua Restaurant Makes Poori Paratha

1. Mix the dough

In a large bowl, mix 750 g maida with the salt, sugar and milk powder. Add half an egg and 2 tbsp desi ghee and mix.

2. Knead and rest

Add the water gradually and knead for 5-7 minutes until soft and smooth. Rub a little oil or ghee over the dough, knead for 2-3 minutes more, cover with a damp cloth and rest for 30 minutes.

3. Make balls and roll

Divide the dough into equal balls. Press each one flat and roll it into a thin round, then brush lightly with desi ghee.

4. Fry until puffed

Heat oil in a karahi. Slide in the paratha and spoon hot oil over the top until it puffs up, then fry until light golden on both sides. Drain and serve hot.

Dua Restaurant Poori Paratha

A traditional Pakistani flatbread served with barbecue, Dua Restaurant Poori Paratha is a soft and flaky bread made with a special recipe. This recipe is a replica of the famous Dua Restaurant’s poori paratha, which is a must-try with barbecue. The combination of the soft bread and the flavorful barbecue is a perfect match for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 4 Persons

Course: Main Course

Cuisine: Karachi Style / Pakistani, Restaurant Style

Calories: 350

Ingredients Method Video Notes

Ingredients

  

Dough

• 750 g fine flour (maida)
• 1 tsp salt or to taste
• 2 tsp sugar
• 2 tsp milk powder
• 1/2 egg
• 2 tbsp desi ghee
• 1 cup water at room temperature

For kneading and brushing

• 1 tbsp cooking oil or ghee for kneading
• 1 tbsp desi ghee for brushing

For frying

• oil for deep-frying

Method

 

Make the dough

1. In a large bowl, mix the flour, salt, sugar and milk powder.
2. Add the egg and the desi ghee and mix until the dough starts to come together.
3. Add the water gradually and knead for 5-7 minutes until the dough is soft and smooth.
4. Rub a little oil or ghee over the dough, knead for 2-3 minutes more, then cover with a damp cloth and rest for 30 minutes.

Shape and fry

1. Divide the dough into equal balls.
2. Press each ball flat and roll it into a thin round.
3. Brush the round lightly with desi ghee.
4. Fry in hot oil in a karahi, spooning oil over the top, until it puffs up and turns light golden on both sides. Drain and serve hot with BBQ.

Video

Notes

To store, wrap the parathas in a cloth and keep them in an airtight container. Serve with your favorite barbecue dish.

Poori Paratha Problems and How to Fix Them

• The paratha does not puff: the oil was not hot enough, or the paratha was rolled unevenly. Roll it evenly and fry in hot oil.
• The paratha is hard: the dough was too stiff or did not rest. Knead it soft and rest it for 30 minutes.
• The paratha is oily: the oil was too cool. Let it heat up again between parathas.

Serving Poori Paratha

Serve it hot, straight from the karahi, with BBQ: seekh kabab, tikka or mutton chops, plus green chutney and salad. Poori paratha is best eaten fresh.

Poori Paratha FAQs

Is poori paratha fried or made on a tawa?

At Dua Restaurant it is fried in hot oil in a karahi until it puffs up.

Why add egg and milk powder to the dough?

They make the dough softer and richer, so the paratha stays soft after frying.

How long should the dough rest?

About 30 minutes, covered with a damp cloth.

More Recipes to Serve with Poori Paratha

• Dua Restaurant beef seekh kabab: BBQ seekh kabab from the same restaurant.
• Dua chatpata mutton chops BBQ: tangy mutton chops on charcoal.
• Karachi street cheese lachha paratha: another Karachi street paratha.