Parotta Recipe | Tiffen Recipes

Parotta is a famous dish in Tamil Nadu. In the evening, you can find roadside shops making large batch of parotta's. What catches my eye is the way they flip the dough in the air. I haven't tired that way of preparing but I am sure this method is no disappointment and easy too.

My husband is a die hard fan of parotta, when ever we visit his hometown, he will want one. He also gets Yenna Parotta which is Deep Fried Parotta which tastes so good, like the crispy dosa its an crispy parotta. How many of you have tried them??? 

Its been too much of healthy dishes for the last month and he wanted this parotta. So I made for him with veegtable salna and he was totally happy. Even I couldn't resist while clicking and ended up eating as soon the photographing was over. Yep it was a happy dinner for both of us!!!

PAROTTA RECIPE

Recipe Category: Indian 
Preparation Time: 1 hour Cooking Time: 30 minutes Serves: 6

Ingredients:

Maida / All Purpose Flour - 2 cups
Sugar - 1/2 tsp
Salt - 1/2 tsp
Curd - 1 tbsp
Milk - 1 tbsp
Water - 1/2 cup or as required
Oil - 1 tbsp + 1 tbsp

Method of Preparation:

1. In a mixing bowl, add maida, sugar, salt. Mix well.

2. Add curd, milk and water.

3. Start making the dough. Add water little by little. Add oil and make the dough soft and sticky.

4. Cover the dough using a damp wet cloth for 30 minutes. The dough is ready. Make big lemon sized balls out of the dough and keep aside. Cover those balls using a damp wet cloth for 10 minutes.

5. Grease a working surface with oil and roll the ball as thin as possible. Now, lift one side and fold like saree pleats moving towards the other end. Now hold one end of the pleated dough, and roll it like a spiral s shown in the image below. Smear oil while rolling as and when needed. Allow the folded dough to rest for 10 minutes by covering with a damp wet cloth.

3. In the working surface, keep one rolled dough in the centre and flatten it thickly using a rolling pin or palm. Heat iron tawa, cook it on both sides by using oil on the sides till golden brown spots appear on both sides. Once all the parotta's are cooked, arrange few in the working surface and beat them on the sides using hands like clapping, so the layers are opened up.

Notes:

• Always allow the resting time at each stage of process. 
• Covering it with a thick damp wet cloth is important. 
• Apply oil generously while kneading and rolling so it becomes super soft. 
• The thickness and size of the parotta is your choice and preference.
• You can roll like I have shown or use the vechu method where the dough is flipped in air and made thin. 
• The final stage of beating is important when its still hot to open up the layers of parotta. 
• If you are a non vegetarian, add 1 egg after milk and then knead and add water accordingly. Eggs make it soft!

Serving Suggestion: Best when served hot with chicken salna or veg salna.