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Friday, January 7, 2011

Parotta

Ingredients:
2 cups All Purpose flour (Maida)
1 tsp Sugar
1/2 tsp salt
4 tsp oil
A pinch of baking soda
Oil for frying and flattening the dough
Water to make dough

Preparation:
1. Mix flour, sugar, salt, oil and baking soda.


2. Add water to the flour mixture and make soft dough. Keep it aside for half an hour.
3. Make medium sized balls from the dough.


4. Grease the ball with oil and flatten the dough.
5. Using a rolling pin roll it as thin as possible.


6. Fold the rolled dough from one side to make pleats.



7. Now, starting from one end rotate the pleated dough to make it into a spiral.
8. Repeat the same with the other dough and keep aside.


9. Apply little oil to the spiral dough and roll it to a medium round shape.


10. Heat a pan/ tawa, place the parotta on it. Once the bottom portion is cooked turn and cook the other side (cook till both the sides becomes golden color).


11. Remove the cooked fried parotta from the pan and let cool slightly.
12. Using both your hands gently pat the sides of the cooked parottas.



13. Serve with kuruma/ Raita.

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