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Priyadharshini Selvam
Residing country: Malaysia . This yummy parotta tastes awesome with chicken salna or vegetables kuruma
Nice one.
Mix in the maida (all purpose flour), salt, sugar, oil and water to form a soft dough.
Knead the dough for five minutes by hand. Cover the dough with a cloth. Rest the dough for 2 hours
After the rest, form dough balls and rest the dough balls for five more minutes
Take the dough ball and flatten it and roll it into a small disk. Sprinkle some oil if need be
Transfer the rolled disks to a plate and apply oil on top of each rolled disk. Keep stacking the rolled disk, one on top of the other and keep applying oil on top of each disk.
Rest the dough disks on the plate for 20 minutes
Take a disk and place it on a flat surface. Gently pull the sides of the disks to form a large circle. It should effortlessly spread
Gently gather the dough in one corner and make a spiral. Repeat with all the dough disks. Rest the spirals for five minutes
Gently pat the spiraled dough with hand and spread the dough for 2-3 inches
Heat a dosa tawa and place the parottas on the tawa. Cook a minute on each side. Then apply a teaspoon of oil for each parotta and cook for a couple of more minutes on low flame
The dough needs to cook on a low flame so the inner part of the parotta also gets cooked evenly. When the parotta is golden, remove from heat
Fluff up the parotta by gently tapping the sides of the parotta (like clapping hands with parotta in the middle).
Serve with chicken curry or mutton kuzhambu
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Swathi Joshnaa Sathish
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