PAROTTA RECIPE: A wish of mine is to make parotta from scratch at home.My other wish to make Birthday Cake At Home from scratch is already satisfied.This was my first time making parotta and I'm glad that I had tried after hesitating for a very long time.This came out like Madurai Style Parotta hopefully.
I referred the recipe from here.The recipe omitted baking soda.I used less than a pinch.
1.Crack Egg.Beat it lightly with sugar.Add milk in the same cup and mix well.
2.In a bowl sieve all purpose flour,baking soda and salt.Make a well in the middle.
3.Add the mixed wet ingredients to the dry ingredients.
4.Knead very well into a soft dough.If the dough is very sticky add some flour.Or if it is too dry add some water.
5.Apply some oil over the dough to prevent drying from outside and Cover the dough with a clean wet cloth.
6.Allow it to rest for 2 hours.
7.Again knead the dough well.Divide the dough into 10 equal sized balls.
8.Spread the dough using rolling pin as much as you can.Use a generous amount of oil at this stage.Applying oil on the dough makes it more elastic and it helps in very fine spreading.You may not worry about the amount of oil used at this stage.You need not worry about the shape either.
9.After spreading, from one edge,start to form pleats,making a fold on top and then on bottom,till you reach the other edge.
10.Start rolling the pleats from top to bottom and tuck the end below to form a ball.Apply a spoon of oil on the ball and place it in a plate.Do similarly for all other balls.Again cover using a wet cloth for 2 hours.
11.Heat a tawa.Spread each balls into thin parotta using rolling pin.
12 Place on heated tawa and allow it to cook on one side.Flip and cook the other side.
13.Add oil around the edges and repeat till you get some dark brown spots.
14.Transfer it to a hot box.
15.Make some 4 parottas and.beat the parottas from all sides when they are still warm so that you get the layers separated.
16.Repeat for other parottas as well.
17.Serve hot with salna or veg kurma of your choice.
18.Cook 'n' Enjoy
I referred the recipe from here.The recipe omitted baking soda.I used less than a pinch.
Ingredients
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Method:
2.In a bowl sieve all purpose flour,baking soda and salt.Make a well in the middle.
3.Add the mixed wet ingredients to the dry ingredients.
4.Knead very well into a soft dough.If the dough is very sticky add some flour.Or if it is too dry add some water.
5.Apply some oil over the dough to prevent drying from outside and Cover the dough with a clean wet cloth.
6.Allow it to rest for 2 hours.
7.Again knead the dough well.Divide the dough into 10 equal sized balls.
8.Spread the dough using rolling pin as much as you can.Use a generous amount of oil at this stage.Applying oil on the dough makes it more elastic and it helps in very fine spreading.You may not worry about the amount of oil used at this stage.You need not worry about the shape either.
9.After spreading, from one edge,start to form pleats,making a fold on top and then on bottom,till you reach the other edge.
10.Start rolling the pleats from top to bottom and tuck the end below to form a ball.Apply a spoon of oil on the ball and place it in a plate.Do similarly for all other balls.Again cover using a wet cloth for 2 hours.
11.Heat a tawa.Spread each balls into thin parotta using rolling pin.
12 Place on heated tawa and allow it to cook on one side.Flip and cook the other side.
13.Add oil around the edges and repeat till you get some dark brown spots.
14.Transfer it to a hot box.
15.Make some 4 parottas and.beat the parottas from all sides when they are still warm so that you get the layers separated.
16.Repeat for other parottas as well.
17.Serve hot with salna or veg kurma of your choice.
18.Cook 'n' Enjoy
Tip:
1.The resting time is very important.That makes the dough really soft.
2.While spreading parottas ay get torn.Slight tears are okay.If it gets torn a lot make ball again and allow it to rest.Continue with other balls and take this lastly.
3.While spreading if you do not spread oil they may roll back.So use more oil.
4.Do not worry about the look of the parottas while beating at the last stage.More flaky parottas tastes really good.
1.The resting time is very important.That makes the dough really soft.
2.While spreading parottas ay get torn.Slight tears are okay.If it gets torn a lot make ball again and allow it to rest.Continue with other balls and take this lastly.
3.While spreading if you do not spread oil they may roll back.So use more oil.
4.Do not worry about the look of the parottas while beating at the last stage.More flaky parottas tastes really good.
