1/1 Photo of Buss up Shut (Paratha Roti)
1 hr 10 mins
Roxanne J.R.'s Note:
I love buss-up-shut and always thought it was a hard roti to make till I found a recipe for it. It is so easy and delicious! Buss-up shut, when finished is supposed to be flaky and silky soft. If it is crunchy, you overcooked it (I did that the first time I attempted it! lol) I use all butter instead of ghee sometimes and it turns out fantastic. You can find more details, with step by step photos included at http://www.simplytrinicooking.com/2008/09/buss-up-shut-paratha-roti.html
My Private Note
Units: US | Metric
- 1Sift and mix the flour, baking powder and salt. Add enough of water.
- 2Knead to a soft dough and form four loyas or balls and leave to "rest" for about 15 - 30 minutes.
- 3Roll out the dough after "resting".
- 4Spread butter or ghee and sprinkle with flour.
- 5Make a cut from the center out to the edge and roll making a cone.
- 6Press the peak and flatten the center of the cone. Leave to "rest" about 15 - 30minutes.
- 7Afterward, roll out on a floured board.
- 8Using the flat side of a cup or other utensil, dip into butter or ghee and coat an already hot tawah.
- 9Place the dough onto the tawah.
- 10Spread the ghee or butter on one side using the flat edge of the cup, then turn over onto the other side to cook.
- 11Spread butter or ghee on the other side the same way.
- 12When cooked on both sides use a dabla to break up the roti to give the ripped up, flaky appearance.
- 13You can alternatively, wrap the roti in a clean cloth and beat with your hands or bailna.
- 14The finished buss up shut ready to be served.
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Nutritional Facts for Buss up Shut (Paratha Roti)
Serving Size: 1 (1040 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 685.6
- Calories from Fat 244
- Total Fat 27.1 g
- Saturated Fat 12.9 g
- Cholesterol 49.1 mg
- Sodium 658.7 mg
- Total Carbohydrate 96.5 g
- Dietary Fiber 3.3 g
- Sugars 0.3 g
- Protein 12.9 g