Sep 24, 2016

Parotta... street-food style... Roatu kada parotta :)

Who likes road side shop parotta?? Sorry sorry I think I should ask the other way.... who doesnt like parottaaaaa????? cos counting would be easier this way. I think everybody loves parotta and especially the flaky malabar style parotta. Well we are no different and so we too fall in the same parotta-lovers list. Hot parottas with spicy curry is so very awesome. Definitely it is good to taste but is it really hygenic... the oil used, the place its made and so on. Thinking all this we have almost stopped eating our favourite sreet food

Kids are so fond of eating parottas that they started missing it badly. We had to think about making it which I didnt for a while thinking it was gonna be tough and time consuming. But then for kids sake I had to give it a try and yes I did. Well... I should say we did it.. it turned out great and enjoyed every bite of it. It was soft, flaky and nicely layered making it perfect for our meal. The first time I made I felt it was time-consuming (time was spent more on taking pictures). But now its as easy as I would make other regular flatbreads

Try this recipe and enjoy with your family  

Serves... makes 6 parottas
Serve option... Hot

This is what u'll need...

Maida / All-purpose flour - 1 1/2 cup
Oil for dough - 2 tbspns
Oil for cooking parotta - as needed
Salt to taste

Here is the stir....
  • Measure 1 1/2 cups of all-purpose flour / maida into a wide bowl
  • Add salt to taste. I have used about a teaspoon of salt here
  • Pour water into the bowl to make a dough
  • Start mixing the flour and water with your fingers to bring it all together. The dough should be a little sticky at this stage. Always add water little by little to check consistency
  • Add 2 tablespoons of oil to the dough and knead it 
  • After kneading the dough will be very soft and silky to touch
  • Cover this and keep it aside for about half an hour
  • After the dough has rested for a while knead it again for just about a minute
  • Pinch out some dough and keep it on your work surface. Dust it with some flour
  • Roll out the dough into a thin chapathi. Roll it out as much as you can. Dont worry about the shape now. We will roll it again
  • Pour a little oil on the rolled out roti and then gently spread it all over the roti with a brush. Sprinkle some dry flour over the chapathi

  • Fold the chapatahi in alternate direction - towards and away from you... like you would make a paper fan
  • Start rolling it from one end and continue till you reach the other end stretching the roti all the way when you roll. It will look a flower 

  • Press it to make it flat. Make similar circles and place it on a plate. Keep this covered till you start making the parottas

  • Heat a tawa
  • Pick one piece of dough and keep it on a dusted worksurface
  • Roll out the dough with gentle hands without flipping it. You will be rolling it only one side . Make it into a thick chapathi

  • Place the parotta on the tawa. Wait for a few seconds and then flip it 

  • Drizzle a little oil on the parotta and cook on both sides till you get beautiful brown spots on both sides

  • Remove from flame. Crush it by pressing it inwards from out in a quick fashion to separate the layers

  • Serve hot with your favourite curry 

                                                          • Keep the dough for resting for atleast half an hour to get soft parottas
                                                          • Crush the parottas when hot to separate the layers 
                                                          • Dont flip the parottas durig the final rolling 

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