Zoey's Favorite Iftar Taco Bell Chalupa Supreme Recipe in Urdu Hindi - RKK

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 tablespoon Baking Soda (ensure it is fresh)
• 0.5 teaspoon Salt (fine table salt)
• 1.5 cups Whole Milk (room temperature)
• 1 teaspoon Vegetable Oil (plus extra for frying)
• 2 Green Chilies (finely chopped, seeds removed for milder heat)
• 2 Tomatoes (ripe, blended into puree)
• 1 tablespoon Garlic Paste (or 2 minced garlic cloves)
• 1 tablespoon Onion Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Chicken Masala Powder (or any vegetarian masala blend)
• 2 tablespoons Yogurt (optional, for serving)
• 2 tablespoons Fresh Cream (optional, drizzle on top)

Instructions

1. Make the Dough

   In a mixing bowl combine the sifted all‑purpose flour, baking soda and salt. Mix well, then add the milk and 1 tsp oil. Knead until a smooth, non‑sticky dough forms.

   Time: PT10M

2. Rest the Dough

   Cover the dough with a damp cloth and let it rest for 10 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT10M

3. Prepare Tomato Puree

   Blend the tomatoes until smooth. Set aside.

   Time: PT5M

4. Cook the Spicy Tomato Filling

   Heat 1 tsp oil in a saucepan over medium heat. Add garlic paste, onion powder, cumin powder, chicken masala (or vegetarian masala) and half a teaspoon salt. Sauté for 1 minute. Add the tomato puree, stir and cook for 5‑6 minutes until the mixture thickens and the raw tomato smell disappears.

   Time: PT7M

   Temperature: Medium

5. Divide and Roll the Dough

   Divide the rested dough into 4 equal balls. Lightly flour a surface and roll each ball into a 6‑inch circle, about 3‑4 mm thick.

   Time: PT5M

6. Fill and Seal the Parathas

   Place 2‑3 tbsp of the hot tomato filling on one half of each rolled circle. Fold the other half over and press the edges firmly to seal, creating a semi‑circle or a pocket.

   Time: PT5M

7. Pan‑Fry the Parathas

   Heat the tawa or non‑stick skillet over medium‑low heat. Add a few drops of oil, spread thinly. Place a filled paratha on the skillet, cook 2‑3 minutes until golden spots appear, then flip and cook the other side 2‑3 minutes. Press gently with a spatula for even cooking. Repeat for all parathas.

   Time: PT15M

   Temperature: Medium‑Low

8. Serve

   Serve the hot tomato parathas immediately, drizzled with a little fresh cream or a side of yogurt if desired.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

40 g

Fat

8 g

Fiber

3 g