Parota

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Ingredients:

Maida / All purpose flour - 4 cups
Water - 1 cup
Cooking Oil - 1 tbsp ( for kneading)
Salt - 1 tsp
Sugar - 1/2 tsp
Cooking Oil - 1/2 cup ( to cook parota)

 


Cooking Instructions:

Mix maida, sugar, salt, 1 tbsp oil and enough amount of water and make a smooth dough. Spread 1 tbsp of oil over the dough and cover the dough with a damp cloth and keep it aside for about 2 hours. After an interval of 2 hours, Take a small portion of dough in your hand and Keep the dough in between the index finger and thumb and press it. You will get a lemon size ball from the dough. Repeat the same process until you finish the dough. Again cover those balls with a damp cloth and leave it for one more hour. More the time we leave the dough undisturbed, more easy for us to roll out parotas and parotas will be soft too.


Now take a lemon size dough, apply oil in your hands and the rolling board and pin. Now spread the dough as thin as possible and as large in size as possible. Take the dough from one of its corner side and fold like saree pleats and make a spiral shape from the pleats shape. Repeat the same for the whole dough and keep it aside for 15 more minutes. After 15 minutes, take the dough and just press it by your greased hand till you get a disc shape. Do not roll it out with the rolling pin.




Heat the tawa and Cook the parotas on both sides. Once u finish cooking all the parotas, take 3 of parotas in a plate and keep it ion between both of ur palms and just clap your hands. This process will make the parotas more flaky. Our Parota is ready to serve. I served it along with chicken gravy.

Side Dish: Chicken Chalna, Veg Kuruma and non veg gravies.


I followed the recipe step by step from Kamala's blog. She has explained in a detailed manner with the pictures how to cook parota and really it came out too good when i executed the process in my kitchen.


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23 comments:

Sangeetha Subhash said...

Sounds great & looks perfect & amazing..Wish u to have it rite now.
Wish u & ur family happy & prosperous Diwali.

Vrinda said...

Parotta cameout perfect..my son's fav...gr8 job...kneading is the difficult part,u got the perfect layers...

Prathibha said...

I want those parotta's now..ooks perfect n yummy..

Tina said...

Pefect parotas..Yummy.

Kalyani said...

wow the paratas look great & tempting ... Nice pictures ...

my kitchen said...

Wow yummy.Send me one plate.i love paratha.Do visit my blog when u find time

Khaugiri said...

Wow Parota is looking yummmm!!!! I love this parota, will try this soon. Wish U a very happy Diwali!!!!

Priya said...

Soft parotta looks marvellous, Happy diwali wishes to u and ur family Sri..

Sukanya Ramkumar said...

Looks perfect....

Happy Diwali....

Cynthia said...

So flaky. So good!

Shubh Diwali!

Rohini said...

I was under the impression that parottas are always meant to be eaten in restaurants or frozen-ones! You made it sound so simple! Thanks for sharing it dear! :)

Priyanka Navis said...

They look perfectly delicious.....

Valarmathi said...

Wow... came out perfect, looks delicious.

Shri said...

Came out really well Srilekha!Love these..

Deepti said...

thanks for visiting my blog...u hv a gr8 collection...now m following u.

Gulmohar said...

First time here...You have a great collection..:-)

Mythreyi Dilip said...

Parotta looks great and very well explained! I too prefer home-made parottas than the frozen ones:)

Akal's Saappadu said...

parottas look perfect; one of my all time favourites , excellent with a kurma :)

Valentina said...

Hey!

Awesome recipe...didn't know it was that easy to make parotas.

But ...can you explain what you mean by folding the corner like pleats and into a spiral? I don't have a good visual of this.

Valentina

Priya said...

woow those porottas look perfect - lovely blog you have here.

Shwetha said...

Gosh!
You actually made these at home! Wow.
I want to make these .....though I'm a lil' intimidated. Thanks for visiting and your kind comments.

vidhas said...

i Love this parotta. Looks tempting. Accept your award from you.

Bergamot said...

That's a fab idea for flaky parottos. I need not buy the frozen ones any more. Yours look as good as the store bought.