Parotta is layered flat white bread, a South Indian special, mainly Kerala. Parotta is usually done in Maida/all purpose flour. The rubbery texture of maida helps to stretch the dough well and layers are formed. Here, I have done mixing wheat flour and maida in equal quantity. It came out very well with less layers. We feel heavy when we eat parotta using maida flour. But, when mixed with wheat flour, the heaviness was not felt.
INGREDIENTS:
Wheat flour - 1 cup
Maida - 1 cup
Sugar - 1 tsp
Salt
Oil - as required
METHOD:
1. In a bowl, add wheat flour and maida, Sugar along with required salt and mix well.
2. Add 3 to 4 tsp of oil and mix well, add needed water and make a soft dough. Let it rest for an hour.
3. Make medium size doughs and keep aside.
4. Take a dough and stretch as big as it can be stretched, apply some oil and smear well on whole surface of the stretch and dust little flour.
5. Using fingers, make as many pleats as possible and fold it stretching as much as possible.
6. Roll it again to make a dough as shown. Seal the end properly by pressing gently.
7. Dust some flour, take a rolled dough, using a rolling pin gently spread the dough.
8. Heat a tawa, place the spread dough, cook well on both sides in medium flame.
9. Sprinkle some oil, when brown spots appear remove it.
10. After it has cooled a bit, crush gently with hands for the layers to appear.
11. Tasty Parotta is ready to be served with Kuruma or any side dish of choice.
Note:
- For preparing Restaurant style parotta, use maida flour only. More oil should be used to get layers.
- Sugar can be dissolved in little water or can be powdered and added to the flour.
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