A parotta is a South Indian layered flatbread which is prepared from maida/all purpose flour. It is very popular in Tamil Nadu & Kerala. It is called as Malabar Parotta in Kerala. It is flaky and soft and taste delicious when eaten hot. It is usually served with Salna. It goes well with Vegetable kurma, Chicken Curry, Butter chicken too.
Preparation time – 15 min
Cooking time – 20 min
Soaking time for dough – 3 to 4 hrs
Makes – 6
Ingredients:
Maida/All purpose flour – 2 cups
Baking soda – 1/8 tsp (optional)
Salt – as per your taste
Water – required for making the dough
Oil – 2 tsp required for making the dough
Oil – 4 to 5 tsp required for roasting the parotta
Method:
1. In a bowl take 2 cups of maida/all purpose flour. Add baking soda, salt and mix well. Add 2 tsp of oil and mix. Add water little by little and knead the dough well. Knead the dough for at least 10 min. Cover it with a moist cloth and set aside for a minimum of 3 hours.
2. Divide the dough into small equal balls. Roll each one into a thin roti. Grease it with little oil. Sprinkle little flour. Start pleating with the help of fingers. Roll the pleated dough into a ball and secure the end tightly. Apply little oil on top and set aside. Repeat the same for the rest of the dough.
3. Roll each ball into a small parotta. Place the rolled parotta on a hot pan. Cook well on one side for a minute or two and flip the parotta to the other side. Drizzle little oil and cook well on both the sides.
4. Once it is well cooked stack the parottas and crush the edges gently to form nice layers. Serve it hot with Salna or any other curry of your choice.
Check out our roti and aloo mutter paratha , Gobi paratha/Cauliflower paratha, Easy aloo paratha.
