Parotta

Tuesday, May 18, 2010



INGREDIENTS :

All purpose flour – 3 cups

Sugar - 1tsp
Salt - to taste
Water - 11/4cup
Oil - As required
Ghee - as required

PROCEDURE :

 
1.Make a well(dough nut) with flour in middle add sugar, salt and water mix very gently by adding flour little by little knead well to make a dough .

2.You will get a soft and flexible dough. on the dough apply oil  and Cover it with a bowl & Keep it aside for 1/2 hr.
3.Divide the dough into balls in size of your closed palm. Keep the remaining balls under the wet cloth so that it wont get dry.apply oil to each and every balls.

4.Apply oil into the table and roll the ball with ur palm  as thin as possible by applying oil on the surface.(spread the dough as much as possible with ur palm and fingures like a tracing papper)Hold the one ends of the dough straight and make layers by going back and forth. and make round on ur hand

Note: there should be enough oil on the surface of the spread dough so that it wont stick together when you folds.

5.Place the folded dough on the table use your hand to spread it to make a thick round parotta.

6.Heat a nonstick  add the parotta , and fry the parotta in it turning both sides.add little ghee on one side of parotta. fry till the parottas turn to light brown color.

NOTE : while frying the parottas apply pressure on it.
7.Last step is to tap the freshly done hot parotta from both sides . This is to keep the layers intact.

Serve with a fast vegetable kuruma or any nonveg curries .

1 comments:

PranisKitchen May 18, 2010 at 3:07 PM  

guna
wow my favorite one..very nicely explained.good job yarr..
looks so delicious.i like to have it with nonveg curry..so superb

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