December 28, 2012


Mom: What shall I order for you?
Me: (spontaneously..without looking thru menu card) Parotta
Mom: Want to try something else today
Me: No. I am fine with Parotta
Mom: smiling.. ok.

This was a usual converstation between me and my mom wenever we eat out. That much I loved it when I was little. One reason for that is its a food which was not made frequently at home like idly, dosa, poori, rice etc., And another one being the tast and flaky nature of parotta thats so inviting for the taste buds.

I have treid to make it so many times, but I would be missing something. Especially the flaky and still soft nature of the parotta. When I wanted to try this time, I was searching for some different recipes and I got this one from with some nice video, though quite a lengthy one. But its worth checking it if you want to try out. And the results were really good too.

Maida / All purpose flour - 3 cups
Salt - 2 tsp
Sugar - 2 tbsp
Water - approx 1 cup
Oil - 1/2 cup for kneading
Oil - 1/4 cup for toasting

Dough making and kneading:

Heap 3 cups of maida on a wide bowl. Make a dent or well inside.

Slowly add the water inside. To this water add salt and sugar and mix it slowly with the flour on the sides. Check out for water and be careful not to add too much water.

After all mixing up add oil and knead well well. This is the most important part and it has to be beaten up so the dough gets mixed/kneaded very well. This has to be done for almost 15-20 minutes to get the nice soft texture. Apply some oil on top and keep it closed aside for 30 mts.

After 30 minutes the dough will have rised a little. Make small balls out of it and apply oil on top of it again and let it rest for 10 minutes keeping it covered with moist kitchen towels. If you could notice, it will rise a little.

Spreading and coiling:

Take the balls one by one and roll it as much as you can with a rolling pin, the funny part is, you can watch as you stretch, it rolls back, so apply oil say about a tsp for each parotta and stretch it to paper thin size. It might tear in some areas… thats ok. Stretch using your hands or use the rolling pin, oil makes the work easier.

Hold any one corner of the rolled dough and lift it up. Slowly spiral the dough and make it a ball again. Note that this may need more oil.  Repeat this for all the balls and make them spiral coils and keep them covered under a moist cloth again.

Rolling and toasting:

Take the spirals one by one and start stetching with a rolling pin slightly without applying too much pressure.
Roll them on one side only and don't flip them to roll on the other side. This makes the layers to merge and we won't get the flaky layered texture of parottas. Note parottas will not be too thin like chapatis. So roll them like the size of a pancake.

Heat a griddle/ tawa and keep it on medium flame. Take the rolled parottas one by one and let them cook slightly on both sides. After seeing some spots add about 1 tsp oil/ghee and toast.

You will see it becoming fluffy, flip one more time and then put it back on the counter. Using both hands, try to beat it once, just like clapping, to seperate the layers. Serve hot with your favorite side dish.

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