Parotta

parotta made from maida flour,orinating from indian cuisine.looks like a layered flatbread.

Course Main Course
Cuisine Indian
Prep Time 35 minutes
Cook Time 18 minutes
Total Time 53 minutes
Servings 4 people
Calories 548 kcal

Ingredients

  • 1 tsp Sugar
  • 1/3 -1/2 cups Oil approx
  • Water as required
  • 1 tsp Salt
  • 4 cups Maida plain flour or all purpose flour

Instructions

  1. Mix maida,salt and sugar in a bowl. make a soft dough by adding water slowly. 

  2. add one tablespoon of oil and mix into the dough.

  3. Cover it with a lid and allow to rest for at least 2 to 3 hours.

  4. Grease your work surface and your hands with oil and pinch dough to make soft round sized balls.

  5. Place the balls on the greased surface and grease with oil.

  6. Take each ball, roll it like a thick roti in a diameter using a rolling pin.

  7. place the rolled out rotis on the greased surface. 

  8. Place them each next to each other. 

  9. Grease the thick rotis well. allow rest for 10 minutes.

  10. Take a rolled out thick roti and spread it out thin using palms and fingers or you can use rolling pin to stretch out into a thin sheet

  11. spread it out super thin and make larger as you can.

  12. Keep coating oil as your spread the sheet. The shape is not matter.

  13. Using the fingers, lift up one end of the sheet,very slowly and make pleats moving towards the other end.

  14. once its pleated, hold one end of the large strip.and starts to roll it towards the other end for create a rosette and tuck the end under the rosette. 

  15. Prepare the rest of other thick rotis and keep the rosettes greased at all times. Allow to rest for 10 mts.

  16. On the greased surface, place each rosette and roll into a thick parotta, coating oil as your roll out. check the parottas are well greased.

  17. Heat a tawa on high flame. and when it heats up, place the thick parotta onto the tawa.

  18. cook on both sides till golden brown color appears on medium high flame.Drizzle some oil into it.

  19. Prepare parottas with rest of the rosettes in a similar manner.

  20. at last take each parotta, place on the work surface and using your hands, crush them together as clapping action.

  21.  it helps to open up the layers of the parotta. Repeat this action with other roasted parottas.

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