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Parotta

Ingredients:

Method:

Sieve maida twice with baking powder, salt and soda. Add 2 to 3 tsp of oil and sugar to the flour and blend well. Knead to a smooth elastic dough using enough water. Pat and knead well for several minutes till the dough becomes pliable without breaking in the middle. Pour oil on top of the dough, cover and keep aside for atleast 5 to 6 hours. Apply oil to the working surface and knead the dough once again. Divide the dough equally into small orange sized balls. Place a ball on oiled surface, flatten it with hands and stretch all around so that if forms a thin circular diaphragm. Apply little oil on top, sprinkle little maida and fold like pleats by garthering together to the centre. Roll in from both the corners to the centre so that 2 balls are formed at the centre. Place one on top of the other and gently flatten it. Make all the balls in the same manner and keep immersed in the same oil. Before frying, pat the ball gently on top and flatten with hands like thick parathas. Fry on a hot tawa using little oil for both sides till golden brown in medium glame. After removing from fire, press the sides with the help of a towel to loosen the layers. Serve hot.


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