Parota

Parrota:



I just have given the pictorial views of parotta making,its quite easy when you follow the instructions .
Ingredients:

Standard white flour (Maida)-500 gms
salt
water
oil.


Method:


Step 1: Mix the standard flour with salt and water and blend until the batter becomes smooth and soft .Add 2-3 tsps of oil to the batter as you knead it .The batter should be beaten well until it becomes soft and smooth.Then wrap the batter with wet cloth /foil /air tight container and allow it to raise for about 1-2 hrs.





Step 2:


After an hour or two ,make small balls our of the batter.Make sure that it doesnt dries up .Apply oil to the balls .
Step 3:
Flatten the balls using the kneading pin into very thin layer, nevermind even if the thin layer have holes ,holes usually can be prevented by allowing the batter to raise properly .Apply oil on the thin layer .

Then hold one end of the thin layer by one hand and allow the other end to fall free /fold the thin layer like saree flets.


Step 4:
Then spiral the thin layer from both the ends as shown below.




Step 5:
Place the right side spiral above the left side spiral and press it using ur hands.Apply oil on it , make sure the balls doesnt dries up.


Step 6:Now flatten the spiral balls using the rolling pin same like chapathi .

Step 7:
Now put this flattened parotta in a chapathi pan /flat pan and apply little oil and allow it to cook for 30 sec on both the sides .




Then once the parotas are baked ,arrange them one above the other and crush them along the sides to smoothen it .Now hot parottas are ready to serve with veg kuruma/chicken /mutton/egg kuruma.