Monday, November 21, 2011

Parotta

Ingredients
All purpose flour/Maida - 3 cup
Water - enough to make dough
Oil - 1 tbsp for kneading the dough
Salt
Oil - 1/6 cup(approx) for rolling the dough & drizzling while cooking

Procedure
Knead maida,salt,water & oil (1 tbsp) to make the soft dough and keep it aside for 1 hr.

Then make equal sized balls from the dough.

Apply oil on the surface where you are going to roll the balls and then roll the ball in to thin layer by using rolling pin.

Now apply oil on the rolled dough and then roll the dough like sari pleats from one end to other end

Hold the dough at both ends and lift it up . Then tap it on the surface gently until it get elongated.

After that roll it from one end to another end and keep it aside from 30 mins.Similarly do it for all rolls.



After 30 mins, press the rolled dough in to thicker circles by using palm or rolling pins. Press or roll it gently,otherwise the layers get merged.


Now put it on hot tawa and drizzle some oil.Flip it on both sides and cook it until get golden brown.


Then stack two or three parottas together and beat them well with your hands on both sides so that it makes parottas fluffy and also the layers get seperated.

Serve hot Parottas with Salna or any curries of your choice


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