Parotta is one special dish in Kerala and down south in Tamil Nadu .There are many road side shops serving Parotta. Parotta are usually served with Salna .Salna is a Kurma which is prepared by a ground spicy coconut masala and then cooked with either vegetables are meat. It has a special taste indeed .We can also pair Parotta with any spicy chicken or vegetable kurma along with Onion Raita.
Recipe Cuisine: Indian | Recipe Category : Roti/Parata
Prep Time: 40 mins | Cook Time : 2 mins/parata |Makes:7 |Author :Sharmila
All Purpose Flour / Maida - 1 cup
Salt as needed
Oil – 1 tbsp
Water as needed
1. In a large mixing bowl add in the all-purpose flour, Salt and Oil rub with the hands .slowly add water little by little and start kneading the dough. Knead it to a very soft dough and allow it to rest for about 30 mins.
2. Divide the dough into small lemon sized balls .Take a ball dust the surface and start rolling it. Roll it to a very thin parotta.
3. Now start rolling the parotta as shown in the picture once fully rolled twist it and flatten it once again.
4. Start rolling the flattened dough once again. You can see the swirls now itself. Draw a line in the centre of the parotta and divide it into two make sure the edges are in contact twist the entire line completely and then roll it again as shown in the picture.5. Flatten the rolled parata with a rolling pin into a thin parota.
6. Heat a iron kadai once it’s hot add the parota and cook for 30 secs. Flip to the other side and cook for another 30 mins. Now drizzle oil on both sides and cook till both the sides becomes golden brown and is completely cooked.
7. Once all the parottas are cooked .Stack it in a plate with the help of your hands press the parotas forcefully from both the sides. By doing this only you will get the flaky layers in the paraotta. Make sure you do this while the parotta is hot.
- Roll the parottas very thin.
- Make sure to beat the parottas while it is hot to get the flaky layers.
- You can also take pleast while rolling the parottas.
- Grease you hand with oil will beating the parottas.
- You can repeat the proicess of rolling the parottas twice or thrice to get more flaky layers
- Tastes good with Raita and salna
- Traditionally parottas are not dusted with flour while rolling ,but they use oil and roll it to a transparent sheet.
- I wanted to use a less oil version hence dusted with flour