Tuesday, May 18, 2010
All purpose flour – 3 cups
Sugar - 1tsp
Salt - to taste
Water - 11/4cup
Oil - As required
Ghee - as required
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.
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 .