Dough bunyadi tor par aata ya maida, pani aur thori si fat (ghee ya oil) ka mixture hota hai. Roti aur paratha ke liye aata, naan aur cookie ke liye maida, pizza ke liye pizza flour, aur samosa patti ke liye maida aur oil ka sakht dough use hota hai. Is blog mein 10 dough recipes hain jo Pakistani gharon mein pasand ki jati hain aur ghar par aasani se ban jati hain.

Har Pakistani ghar mein dough roz kisi na kisi shakal mein banta hai, kabhi roti ke liye, kabhi paratha ya samosa ke liye. Bohat se log dough mein wohi ghaltiyan karte hain: roti sakht ho jati hai, pizza base moti reh jata hai, samosa patti tail pee leti hai. In sab masail ka hal neeche di gayi recipes mein hai, aur har recipe ke sath ek ChiltanPure product bhi bataya gaya hai jo us recipe ko behtar banata hai.

Kaun Si Recipe Ke Liye Kaun Sa Aata? (Ek Nazar Mein)

Yaad rakhein: Sakht dough (samosa, momos, pasta, puri) mein pani kam aur rest zaroori hota hai. Yeast wale dough (pizza, naan, bun) mein pani nimkam ho, garam nahi.

1. Multigrain Roti Ka Aata (Naram Roti)

Roti har Pakistani dastarkhwan ki bunyad hai. Multigrain aate mein gandum ke sath jau, jowar, bajra aur dusre anaaj shamil hote hain, is liye iska swad gehra hota hai aur fiber zyada hota hai. Sahi pani aur thori der ke rest ke sath gondhein to roti naram aur der tak taza rehti hai.

Waqt: 30 minute | Miqdar: 4 log

Ajza:

• Multigrain aata: 2 cup

• Namak: aadha chhota chamach

• Nimkam pani: 1 se 1¼ cup (zaroorat ke mutabiq)

Tarika:

1. Aate mein namak mila lein.

2. Thora thora pani daal kar 5 se 7 minute achi tarah gondhein, jab tak dough naram aur chikna na ho jaye.

3. Geela kapra daal kar 15 se 20 minute rest dein.

4. Peray bana kar belein aur medium garam tawa par dono taraf se pakayen. Aakhir mein seedhi aanch par phulayen.

Mashwara: Multigrain aata pani zyada seekhta hai, isliye pehle 1 cup pani se shuru karein aur baaqi zaroorat par daalein. Rest ke baad dough khud naram ho jata hai.

Is recipe ke liye product: ChiltanPure Multigrain Atta (Multi-Grain Flour), jis mein gandum, jau, jowar, bajra, makai, chana, methi dana aur alsi ke beej jaise ajza shamil hain. Roz ki roti ko zyada ghizaiyat ke sath banane ka aasan tarika hai.

2. Lachha Paratha Ka Aata (Parat Wala Khasta Paratha)

Lachha paratha nashte ki jaan hai, aur iski khubi uski parat wali layers aur ghee ki khushbu hai. Iska aata na bohat sakht hota hai na bohat naram, aur asli raaz belne, ghee lagane aur lapet kar dobara belne mein hai. Sahi tarike se banaya jaye to paratha bahar se khasta aur andar se naram nikalta hai.

Waqt: 40 minute | Miqdar: 4 paratha

Ajza:

• Aata: 2 cup

• Namak: aadha chhota chamach

• Ghee (dough ke liye): 1 bara chamach

• Pani: zaroorat ke mutabiq

• Ghee (lagane aur sekne ke liye): 3 se 4 bara chamach

Tarika:

1. Aate mein namak aur 1 bara chamach ghee daal kar pani se naram dough gondhein. 15 minute rest dein.

2. Peray ko patli roti ki tarah belein, ghee lagayen aur upar se thora sukha aata chhidkein.

3. Roti ko pankhe ki tarah tah karein, phir gol lapet kar dobara peda bana lein. 5 minute rest dein.

4. Halka belein aur tawa par ghee ke sath dono taraf sunehri hone tak sekein.

5. Garam hone par hathon se halka sa dabayen taake layers khul jayen.

Mashwara: Dough ko bohat sakht na banayen, warna layers nahi banengi.

Is recipe ke liye product: ChiltanPure Desi Cow Ghee. Paratha ka asli swad ghee ki khushbu se aata hai, aur desi ghee lagane se paratha khasta aur khushbudar banta hai.

3. Pizza Ka Aata (Ghar Par Restaurant Jaisa Pizza)

Ghar par restaurant jaisa pizza banana asaan hai, bas dough theek banana zaroori hai. Pizza ka aata naram, lachakdar aur thora chipchipa hona chahiye taake wo achi tarah phail sake. Yeast ko sahi tarah active karna aur dough ko poora uthne dena sab se bara raaz hai. Oven na ho to bhi kadhai ya tawa par acha pizza ban sakta hai.

Waqt: 1 ghanta 30 minute (uthne ka waqt shamil) | Miqdar: 2 darmiyane pizza

Ajza:

• 00 Pizza Flour: 400 gram (taqreeban 3 cup)

• Instant yeast: 1 chhota chamach

• Cheeni: 1 chhota chamach

• Namak: 1 chhota chamach

• Nimkam pani: 250 ml

• Oil: 2 bara chamach

Tarika:

1. Pani mein yeast aur cheeni mila kar 10 minute chhor dein jab tak jhaag na aa jaye.

2. Flour aur namak mila kar yeast wala pani aur oil daalein.

3. 8 se 10 minute gondhein jab tak dough chikna aur lachakdar ho jaye.

4. Dhank kar 1 ghanta rakhein jab tak dugna na ho jaye.

5. Dough dabayen, do hisson mein baantein aur hathon se phailayen (belan zyada na chalayen taake hawa nikal na jaye).

6. Sauce, cheese aur toppings laga kar oven mein 220 se 250 degree par 8 se 10 minute bake karein.

Bina oven ke: Kadhai ya tawa ko pehle garam karein, pizza rakh kar dhakkan lagayen aur halki aanch par 10 se 12 minute pakayen.

Mashwara: Zyada garam oven aur patla base crispy crust deta hai. 00 flour bohat bareek pisa hota hai, isliye dough naram aur lachakdar banta hai.

Is recipe ke liye product: ChiltanPure 00 Pizza Flour (Neapolitan Pizza Flour). Bohat bareek pisa hua flour jo naram aur lachakdar dough banata hai aur baking ke baad halka crispy crust deta hai.

4. Naan Ka Aata (Tawa Naan Jo Hotel Jaisa Banay)

Naan Pakistani dawaton ki jaan hai, aur tawa par bhi hotel jaisa naan banaya ja sakta hai. Iska dough maida, dahi aur yeast se banta hai, jis se naan naram aur phoolta hua nikalta hai. Dough ko sahi tarah rest dena aur tawa ko achi tarah garam rakhna zaroori hai.

Waqt: 1 ghanta 30 minute | Miqdar: 6 naan

Ajza:

• Maida: 3 cup

• Instant yeast: 1 chhota chamach

• Shahad: 1 bara chamach

• Dahi: aadha cup

• Doodh (nimkam): 1/4 cup

• Baking powder: aadha chhota chamach

• Namak: 1 chhota chamach

• Oil: 2 bara chamach

Tarika:

1. Nimkam doodh mein shahad aur yeast mila kar 10 minute rakhein.

2. Maida, namak aur baking powder mila kar dahi, oil aur yeast wala doodh daalein.

3. Naram dough 8 se 10 minute gondhein aur 1 ghanta dhank kar rakhein.

4. Peray bana kar belein, upar kalonji ya til chhidkein.

5. Naan ki ek taraf (jis par til ya kalonji na ho) halka pani laga kar garam tawa par chipkayen. Bulbulay aane lagein to tawa ko ulta kar ke seedhi aanch par naan ko sunehri hone tak sekein.

6. Garam naan par makhan lagayen.

Mashwara: Shahad naan ko halki mithas aur khushbu deta hai, aur yeast ko bhi khurak mil jati hai.

Is recipe ke liye product: ChiltanPure Acacia Honey. Naan dough mein cheeni ki jagah use karein.

5. Samosa Patti Ka Aata (Kurkuray Aur Khasta Samosa)

Samosa ki asli pehchan uski khasta aur kurkuri patti hai, jo dough par depend karti hai. Iske liye maida mein oil achi tarah mila kar sakht aata gondha jata hai, jis se talne par patti par chhote chhote bulbulay ban jate hain. Halki aanch par talne se samosa andar tak achi tarah pakta hai aur upar se sunehra rehta hai.

Waqt: 30 minute (aata) | Miqdar: taqreeban 12 samosa

Ajza:

• Maida: 2 cup

• Multi Blend Cooking Oil: 4 bara chamach

• Namak: aadha chhota chamach

• Ajwain: aadha chhota chamach

• Thanda pani: zaroorat ke mutabiq

Tarika:

1. Maida, namak aur ajwain mila kar oil daalein aur haath se masal lein jab tak mutthi banane par bandh jaye (isi se crispy layers aati hain).

2. Thora thora thanda pani daal kar sakht dough gondhein aur 30 minute rest dein.

3. Bade peray ko patla belein, aadhe kaat kar samosa ki shakal mein tah karein, filling bhar kar kinaray pani se chipka dein.

4. Halki aanch par oil mein halke sunehre hone tak talein.

Mashwara: Agar oil bohat garam hoga to samosa upar se rang pakad lega aur andar se kachcha rahega. Halki aanch par talne se patti khasta banti hai.

Is recipe ke liye product: ChiltanPure Cooking Oil (Khane Ka Tel) (natural oils ka blend). Isse dough mein oil mila kar patti ko khastapan dein.

6. Momos Ka Aata (Patla Aur Naram Wrapper)

Momos aaj kal Pakistan ke har shehar mein pasand kiye jate hain, aur ghar par banana bhi mushkil nahi. Inka wrapper bohat patla aur naram hona chahiye, is liye aata sakht gondha aur achi tarah rest diya jata hai. Bhap mein pakne ke baad wrapper naram ho jata hai aur filling ka rus andar band rehta hai.

Waqt: 1 ghanta | Miqdar: 20 momos

Ajza:

• Maida: 2 cup

• Namak: aadha chhota chamach

• Oil: 1 bara chamach

• Thanda pani: 1/2 cup se shuru karein (zaroorat ho to thora aur)

Tarika:

1. Maida, namak aur oil mila kar thora thora pani se sakht aur chikna dough gondhein. 30 minute dhank kar rakhein.

2. Chhoti goliyan bana kar bohat patla belein, kinaray thoray patle rakhein.

3. Beech mein chicken ya sabzi ki filling rakhein, pleats bana kar band karein.

4. Steamer mein 12 se 15 minute bhap par pakayen.

Chilli oil dip: Chilli Oil, lehsan, hara dhaniya aur lemon ka ras mila lein.

Mashwara: Wrapper ko patla belein lekin beech ko kinaray se zyada patla na karein, warna filling bhar kar phat jayenge.

Is recipe ke liye product: ChiltanPure Chilli Oil. Momos ke sath dip banane ke liye, ya filling ko halka teekha karne ke liye.

7. Meethay Bun (Dalchini Rolls)

Meethay bun aur dalchini wale rolls chai ke sath behtareen lagte hain aur bakery jaisa maza ghar par mil sakta hai. Inka dough anda, makhan aur doodh se banta hai, is liye naram, phoolta hua aur halka meetha hota hai. Filling mein dalchini aur meway ka istemal bun ko khushbudar banata hai.

Waqt: 2 ghanta | Miqdar: 8 bun

Ajza (dough):

• Maida: 3 cup
• Cheeni: 1/4 cup
• Instant yeast: 2 chhote chamach
• Nimkam doodh: 3/4 cup
• Anda: 1
• Makhan (naram): 4 bara chamach
• Namak: aadha chhota chamach

Ajza (filling):

• Makhan: 2 bara chamach
• Brown sugar: 1/3 cup
• Dalchini: 1 chhota chamach
• Cranberry Whole Dried (bareek kate hue): 1/3 cup

Tarika:

1. Doodh, cheeni aur yeast mila kar 10 minute chhor dein.
2. Maida, namak, anda aur makhan daal kar naram dough gondhein (8 se 10 minute).
3. 1 ghanta dhank kar rakhein.
4. Dough ko rectangle mein belein, makhan, brown sugar, dalchini aur Cranberry Whole Dried phailayen, tight roll banayen aur 8 hisson mein kaat lein.
5. 30 minute dobara uthne dein, phir 180 degree par 20 se 25 minute bake karein.

Mashwara: Cranberry Whole Dried ki halki khatti mithas dalchini wale bun ko sirf mithi hone se bachati hai aur swad mein tazgi laati hai.

Is recipe ke liye product: ChiltanPure Cranberry Whole Dried. Filling mein kishmish ki tarah, lekin zyada khatti-meethi tazgi ke sath.

8. Rangeen Chukandar Pasta Ka Aata (Ghar Ka Taza Pasta)

Ghar ka banaya hua taza pasta apna alag maza rakhta hai, aur bachon ko rang-birangay khaane pasand aate hain. Chukandar ka powder aate mein mila kar pasta ko qudrati gulabi rang diya ja sakta hai. Is dough mein maida aur anday se sakht aata gondha jata hai, phir patla bela aur kaat liya jata hai. 2 se 3 minute mein ubal kar taiyar ho jata hai.

Waqt: 1 ghanta | Miqdar: 3 se 4 log

Ajza:

• Maida: 2 cup

• Beetroot powder: 2 bara chamach

• Anday: 2 poore aur 1 zardi

• Oil: 1 chhota chamach

• Namak: aadha chhota chamach

• Pani: 1 se 2 bara chamach (sirf zaroorat ho to)

Tarika:

1. Maida, beetroot powder aur namak mila kar beech mein gaddha banayen.

2. Anday, zardi aur oil daal kar hath se mila lein, zaroorat par pani daalein aur sakht dough gondhein.

3. Dhank kar 30 minute rest dein.

4. Bohat patla belein, chaaku se patti ya noodles kaat lein.

5. Ubalte namak wale pani mein 2 se 3 minute pakayen aur apni pasandeeda sauce mein mila dein.

Mashwara: Beetroot ka gehra gulabi rang bachon ko pasand aata hai. Rang ka asar tez aanch par thora halka ho sakta hai.

Is recipe ke liye product: ChiltanPure Red Organic Beetroot Powder (Chukandar Powder). Bina artificial rang ke pasta ko qudrati gulabi rang deta hai.

9. Cookie Ka Aata (Chocolate Wali Cookies)

Cookies ghar ke pasandeeda meethay mein se ek hain, aur unki kamyabi sahi dough par hoti hai. Makhan aur brown sugar ka mixture cookies ko naram aur chewy banata hai, jab ke maida unhein jama kar rakhta hai. Dough ko bake karne se pehle thanda karna cookies ko phailne se bachata hai. Chocolate chips aur meway ke sath ye cookies bachon aur bado sab ko pasand aati hain.

Waqt: 55 minute (thanda karne ke sath) | Miqdar: 12 cookies

Ajza:

• Maida: 1½ cup

• Makhan: aadha cup (naram)

• Brown sugar: aadha cup

• Anda: 1

• Namak: ek chutki

• Baking soda: aadha chhota chamach

• Chocolate chips: aadha cup

• Bhune hue Pumpkin Seeds: 1/4 cup

Tarika:

1. Makhan aur brown sugar ko halka phent lein, phir anda daalein.

2. Maida aur baking soda mila kar shamil karein.

3. Chocolate chips aur pumpkin seeds halke haath se mila lein.

4. Dough ko 30 minute fridge mein rakhein.

5. Chhoti goliyan bana kar tray par rakhein aur 180 degree par 10 se 12 minute bake karein.

Mashwara: Dough thanda karne se cookies phailti nahi aur moti aur naram rehti hain.

Is recipe ke liye product: ChiltanPure Pumpkin Seeds. Cookie mein crunch aur ek alag, meway wale swad ke liye.

10. Sabz Puri Ka Aata (Puri Ka Naya Andaaz)

Nashte ki puri ko naya andaaz dene ke liye is ke aate mein moringa powder mila kar halka sabz rang aur qudrati khushbu di jati hai, jaisay methi ya palak ki puri hoti hai. Puri ka dough sakht gondha jata hai taake wo tal kar phool jaye aur khasta rahe. Chanay, aloo ki tarkari ya halwa ke sath ye puri nashte ki mez ko khaas bana deti hai.

Waqt: 45 minute | Miqdar: 12 puri

Ajza:

• Aata: 2 cup

• Moringa powder (Sohanjna): 1 bara chamach

• Ajwain: aadha chhota chamach

• Namak: aadha chhota chamach

• Oil: 1 bara chamach

• Thanda ya nimkam pani: zaroorat ke mutabiq (sakht dough ke liye kam kam daalein)

Tarika:

1. Aata, moringa powder, ajwain aur namak mila kar oil daalein.

2. Pani se sakht dough gondhein, 20 minute rest dein.

3. Chhoti goliyan bana kar gol puri belein.

4. Garam oil mein daal kar halka dabayen, phool jaye to ulta kar ke sunehri hone tak talein.

Mashwara: Puri phulane ke liye dough sakht aur oil khoob garam hona chahiye.

Is recipe ke liye product: ChiltanPure Moringa Powder. Puri ko halka sabz rang aur qudrati khushbu deta hai, bilkul methi ya palak puri ki tarah.

Aate Ke Liye 8 Zaroori Baatein

1. Pani hamesha thora thora daalein: Aate ki qisam ke hisab se pani mukhtalif hota hai.

2. Rest dena na bhoolen: 15 se 30 minute rest dough ko naram aur belne mein asaan banata hai.

3. Pani ka darja: Roti aur naram dough ke liye nimkam pani, samosa, puri aur momos ke liye thanda pani.

4. Yeast wale dough ke liye: Pani nimkam ho, garam nahi. Bohat garam pani yeast ko khatam kar deta hai.

5. Gondhne ka waqt: Roti 5 se 7 minute, pizza aur naan 8 se 10 minute.

6. Sakht ya naram: Samosa, puri, momos aur pasta ke liye sakht dough, roti, paratha aur naan ke liye naram dough.

7. Dough ko dhank kar rakhein: Warna upar se sookh kar parat ban jati hai.

8. Bacha hua dough: Roti aur paratha ka dough fridge mein airtight dabbe mein 24 ghante tak rakha ja sakta hai. Yeast wala dough (pizza, naan, bun) aur anday wala dough (bun, pasta, cookie) usi din istemal karein, ya zyada se zyada 1 din.

Aakhri Baat

Dough kisi bhi Pakistani kitchen ka dil hai. Roti aur paratha se le kar pizza, naan, samosa aur cookies tak, har recipe ki kamyabi kuch bunyadi baaton par hoti hai: pani ka sahi andaza, dough ko poora rest dena aur aanch ko sahi rakhna. Ye teen cheezein theek ho jayein to aksar wo masail khud hi khatam ho jate hain jo hum roz kitchen mein dekhte hain, yaani sakht roti, moti pizza base ya tail peeti samosa patti.

Shuru mein har recipe ko ek baar likhe hue andaze ke mutabiq banayen, phir apne aate, apne chulhe ya oven aur apne zaiqay ke hisab se thora thora badalte jayen. Kisi ke ghar ka aata zyada pani leta hai, kisi ka tawa tez hota hai, aur isi tajurbe se aap ka apna perfect andaza banta hai. Agar pehli baar roti thori sakht ya pizza thora moti reh jaye to ghabrayen nahi, agli baar pani ya rest mein ek chhoti si tabdeeli kaafi hoti hai.

Ye bhi yaad rakhein ke sahi ajza dough ko aur behtar banate hain. Achha aata, khushbudar desi ghee, bareek pisa hua pizza flour aur qudrati ajza (jaise chukandar aur moringa powder) recipes ko swad aur rang dono mein farq dete hain. Har recipe mein diye gaye ChiltanPure products aap chiltanpure.pk se order kar sakte hain.

Ab bas aate ka dabba nikalein, peray banayen aur in recipes mein se koi ek aaj hi aazma kar dekhein.

Aksar Poochay Jane Walay Sawalat

Roti sakht kyun ho jati hai?

Aam wajah pani ki kami, zyada aanch par sekna, ya dough ko rest na dena hai. Nimkam pani se gondhein aur 15 se 20 minute rest dein.

Pizza dough phoolta kyun nahi?

Aksar yeast purani hoti hai ya pani zyada garam hota hai. Yeast ko pehle cheeni aur nimkam pani mein active karke dekh lein, aur dough ko garam jagah par rakhein.

Paratha ki layers kaise banti hain?

Dough ko patla belein, ghee lagayen, tah ya lapet kar dobara belein. Isi se layers banti hain.

Samosa patti tail kyun pee leti hai?

Oil bohat garam ho, ya dough naram ho to aisa hota hai. Sakht dough banayen aur halki aanch par talein.

Dough fridge mein kitni der rakh sakte hain?

Roti aur paratha ka dough 24 ghante tak. Yeast wala aur anday wala dough usi din behtar hai, zyada se zyada 1 din.

Maida, aata aur pizza flour mein kya farq hai?

Aata poore gandum se banta hai aur us mein fiber zyada hota hai. Maida bareek aur refined hota hai, is liye naan, samosa aur cookie jaise dough ke liye behtar hai. 00 pizza flour is se bhi zyada bareek pisa hota hai, isliye pizza ka dough naram aur lachakdar banta hai.

Multi Grain Atta – 14 Qudrati Ajza Ka Atta (5kg)

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Desi Cow Ghee – Chota Pack (Trial Size)

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00 Pizza Flour / ڈبل زیرو پیزا فلور

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Acacia Honey – Contains Antioxidant & Antibacterial Properties, Help Speed Wound Healing & Prevent Bacterial Contamination

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Cooking Oil (Khane Ka Tel) – 4 Tel Ka Blend, Talne & Baking Ke Liye 1L/3L

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Chilli Oil – Noodles, Stir-Fry & Dumplings Ke Liye Spicy Condiment

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Cranberry Whole Dried / کرینبیری ثابت خشک / Cranberry Sabut Khushak

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Red Beetroot Powder (Chukandar چقندر) – 100% Organic

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Pumpkin Seeds - Creamy, Crunchy, and Healthy Bites in Every Munch

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Moringa Powder - An Ancient Herb to Cleanse Your Body and Promote Wellness [ کرشماتی پتوں سے 300 بیماریوں کا علاج - چلتن سہاجنا]

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